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
Whole Wheat Dinner Rolls
Tender, delicious dinner rolls made with whole wheat flour!
- 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
46 Comments on “Whole Wheat Dinner Rolls”
Was wondering about the texture of the dough. Mine was more like a batter yeast dough. Had to spoon it into the muffin tins. Dough was way too soft to form in balls. I even added a tad more all purpose flour when kneading. Is the dough supposed to be more of a batter dough? The are baking right now – I hope they turn out!!
No, I was able to form my dough into rolls. Did you use a full 4 cups of flour? Here is the origin of this recipe and she and I both had success with our rolls: (http://eliotseats.com/2013/10/05/whole-wheat-rolls/)
It’s been quite a while since I baked up a batch, but my fingers are crossed that yours will be OK!
Delicious recipe, thanks! I made these for Thanksgiving they turned out great. I linked to your recipe in my thanksgiving roundup. https://yummyhealthyblog.wordpress.com/2015/11/25/healthy-thanksgiving-menu/
Thanks so much, Stephanie! I’m delighted you enjoyed these and thanks, also, for sharing the link.
Are you sure the measurements are correct? The dough was almost liquid and more than just soft. I could barely rolls these into balls even with well greased hands. I had to add additional flour and at that it was still not the consistency I am used to working with. They ultimately taste good, but were too difficult to handle.
Yes, both Deb and I made this recipe exactly as posted and I didn’t have any trouble with my dough. It was soft, but workable. I’m glad they tasted good, but sorry you had difficulty with the dough—that can be frustrating. Thanks for your inquiry.
As usual, gorgeous photos and a wonderful choice of recipes! I make a lot of yeast rolls here and I know I’ll be trying this one.
mmmmmm honey wheat-these are SO perfect!!! love that melty butter….mmmm hmmmmmm
These could be the rolls to move me out of my AP flour rut – they sound deliciously simple and tasty. Congrats on a successful launch of #BloggerCLUE, y’all rocked this first event.
Your rolls do look perfect for an elegant Thanksgiving or anytime dinner! Love the wholesome touch of wheat flour and honey =)
I’m a sucker for a good roll for any meal and these look AMAZING!! great job with Debra’s recipe, Liz! 🙂 Thanks for putting this group together, its a blast!
What a fun group to be a part of, Liz! These whole wheat rolls look perfect – look at that gorgeous crust and the fluffy bread inside. I’m a carboholic so I’d probably hog the entire batch of rolls.
Beautiful dinner rolls, Liz! These are a must for Thanksgiving!
Nothing beats the homemade bread! These dinner rolls look wonderful!
I love, love whole wheat breads. I can’t wait to try these.
Is there anything better than home baked bread! Your rolls look gorgeous. I think the December theme is great – all the recipes will be full of nostalgia. It made me think of my grandmother’s very special meringues xx
I never pass up a good dinner roll, or a good community. And this post brings both!! Thanks so much for organizing the CLUE group and for including me. And… thanks for these rolls!! I know I can transform these into a dairy-free version with ease. Love!
I am ready to sink my teeth into one of these! And what a fun CLUE concept. Can’t wait to check it all out!
What a fabulous society and group to be part of… and these dinner rolls are fab too!
This is a wonderful series! I’d shake up my Thanksgiving table any day for these–I CANNOT get enough of rolls (especially nutty warm wheat ones!) at dinnertime. This is a mouthwatering carby share, Liz!I love it!
Bookmarked! Always fun to try a new roll recipe and I love that these are whole wheat:@)
It’s a good idea for Christmas table ! Bill is a gourmand ! He eat for dinner and breakfas! He is so Lucky ! Your blogger club sounds so fun !
What great looking dinner rolls, I understand why they didn’t last long!