Whole Wheat Dinner Rolls
Whole Wheat Dinner Rolls would be a splendidly soft and fluffy addition to your dinner menu! They’re soft, tender, and delicious.
This Whole Wheat Bread Recipe is made with primarily whole wheat flour, but adding a cup of all-purpose flour helps keep them light and fluffy!
Why You’ll Love these Homemade Dinner Rolls
- They’re soft and fluffy.
- Made partially with whole wheat flour, there’s more fiber and nutritional value than in ordinary white dinner rolls.
- There’s nothing better than the aroma of yeast bread baking in the oven. Except for eating a warm roll with a generous pat of butter.
Tips for Making Whole Wheat Rolls
At Chez Skinny Chick, I’m not allowed to shake up the side dishes on our Thanksgiving menu. Spinach souffle, mashed potatoes and gravy, stuffing, and overnight fruit salad are just a given. My family is stubborn like that. But when I saw these whole wheat rolls on Deb’s blog, I knew they would be the perfect addition to our holiday table.
- Make sure your yeast is active. When it’s softening in the warm sugar water, it should start to bubble. If it does not, try again with fresh yeast.
- Adding some all-purpose flour to the whole wheat flour helps to ensure the rolls are not too dense.
- Adding honey provides sweetness and helps balance the flavor profile.
- Salt is imperative in bread recipes, otherwise, the bread will taste flat and bland.
- Using the dough hook on your stand mixer is a great, painless way to knead bread. Make sure to check that your motor is not getting too warm during the process. If it does, just turn it off and give it a chance to cool before starting again.
Sweetened with honey and leavened with a hefty dose of yeast, these whole wheat yeast buns rose to tender, fluffy perfection. The recipe called for Prairie Gold Whole Wheat Flour, made from a variety of hard white spring wheat. I didn’t realize that till I was already proofing my yeast so just used a combination of standard whole wheat and a bit of all-purpose flour.
That seemed to work well and resulted in some outstanding whole wheat dinner rolls. This whole wheat rolls recipe is ideal for holidays and every other occasion you can imagine. Bill ate them along with his dinner and for breakfast, too.
More Bread Recipes
- Whole Wheat Banana Bread
- Shokupan Bread
- Honey Whole Wheat Rolls
- Brioche Dinner Rolls
- Whole Wheat Country Bread
- Honey Oatmeal Bread
- More Bread Recipes
- 2 tablespoons dry active yeast (I prefer Red Star yeast)
- 1 teaspoon sugar
- 1/2 cup warm water (105-110º)
- 2 eggs, beaten
- 1/2 cup canola oil
- 1/2 cup honey
- 1 1/2 teaspoons table salt
- 1/2 cup 2% milk
- 1/2 cup hot water
- 3 cups whole wheat flour, I used King Arthur brand
- 1 cup all-purpose flour
- Butter, optional (I didn't use)
- Soften yeast and sugar in 1/2 cup of warm water (105-110º).
- In a bowl of a stand mixer, mix together eggs, oil, honey, salt, milk and 1/2 cup hot water. Add yeast mixture. Stir to combine.
- Attach the dough hook and add flour one cup at a time. Knead dough until well mixed and then let rest for 10-15 minutes.
- Knead the dough again for 10 minutes. The dough will be very soft.
- Place dough in an oiled bowl, loosely cover with greased plastic wrap and let rise until doubled.
- Punch down dough and form it into 24 even-sized dinner rolls. Place rolls in prepared muffin tins, cover and let rise 30 minutes. Bake at 350º for 20-25 minutes.
- When removed from oven, butter the tops of the rolls, if desired. Let rest in tins for 5 minutes and then remove.
Yield: 24 rolls
Total time: 2 hours
Recipe adapted from Wheat Montana's “Family Farm Favorite”
Serving Size:1 roll
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 146mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 4g