Why You’ll Love This Whole Wheat Dinner Rolls
- Incredibly soft and fluffy. Don’t let the whole wheat fool you—these rolls have a wonderfully light, tender crumb that just melts in your mouth, thanks to a few simple tricks we’ll use.
- The perfect balance of flavour. The whole wheat flour adds a lovely, nutty depth that makes these so much more interesting than your average white roll, but it’s balanced perfectly so it’s not at all heavy or dense.
- Surprisingly simple to make. Honestly, if you can stir ingredients together and wait patiently, you can make these. It’s a fantastic beginner bread recipe that builds confidence in the kitchen.
- They make your house smell amazing. This is a bonus feature, really. The aroma of yeast and baking bread is pure happiness, turning your kitchen into the coziest place on earth.
Ingredients & Tools
- 240 ml (1 cup) warm whole milk
- 7 g (2 ¼ tsp) active dry yeast
- 2 tbsp honey or maple syrup
- 1 large egg, at room temperature
- 3 tbsp unsalted butter, melted and slightly cooled, plus more for brushing
- 1 tsp fine sea salt
- 180 g (1 ½ cups) whole wheat flour
- 180-240 g (1 ½ – 2 cups) all-purpose flour, plus more for dusting
Tools: A stand mixer with a dough hook is helpful but not essential (you can knead by hand!), a large mixing bowl, a kitchen scale (highly recommended for accuracy), and a 9×9 inch baking pan.
The honey here isn’t just for sweetness—it actually gives the yeast a lovely little boost to get it going. And using a mix of flours is the real secret; the all-purpose flour gives the structure and softness, while the whole wheat brings the flavour. A little goes a long way!
Serves: 12 rolls | Prep Time: 25 minutes (plus 1.5-2 hours rising) | Cook Time: 20-25 minutes | Total Time: about 2.5 hours
Before You Start: Tips & Ingredient Notes
- Get your milk temperature just right. This is probably the most common stumbling block. The milk should be warm to the touch, around 43-46°C (110-115°F). Too hot, and it will kill the yeast; too cold, and the yeast won’t activate. Think of a perfect warm bath.
- Why room temperature ingredients matter. Using an egg straight from the fridge can shock the yeast and slow down the rising process. Just pop the egg in a bowl of warm water for 5-10 minutes before you start to take the chill off.
- Weigh your flour for best results. I know it’s tempting to just scoop and sweep, but flour can be packed down so easily. Using a kitchen scale ensures you get the perfect dough consistency every single time, avoiding dense rolls.
- Be patient with the rise. The dough will tell you when it’s ready, not the clock. It needs a warm, draft-free spot. If your kitchen is cool, try placing the bowl in an off oven with the light on—it creates the perfect little proofing box.
How to Make Whole Wheat Dinner Rolls
Step 1: Wake Up the Yeast. In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk, yeast, and honey. Give it a quick stir and then let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes frothy and bubbly on top—it should smell yeasty and alive. If you don’t see any activity, your yeast might be old, and it’s best to start over.
Step 2: Create the Dough Base. To the yeast mixture, add the room-temperature egg, the 3 tablespoons of melted (but not hot) butter, and the salt. Whisk everything together until it’s well combined. It might look a little curdled at first, but that’s perfectly normal—just keep whisking until it smooths out.
Step 3: Incorporate the Flours. Now, add the 180 grams (1 ½ cups) of whole wheat flour and 180 grams (1 ½ cups) of the all-purpose flour. Attach the dough hook and mix on low speed until a shaggy dough forms. If you’re kneading by hand, use a wooden spoon at this stage. The dough will be quite sticky.
Step 4: Knead to Perfection. With the mixer running on medium-low, continue kneading for about 5-7 minutes. You’ll need to add the remaining all-purpose flour a tablespoon at a time until the dough pulls away from the sides of the bowl but still sticks slightly to the bottom. The trick is to add just enough flour so it’s manageable—the dough should be soft, smooth, and slightly tacky, but not sticky. If kneading by hand, turn the dough out onto a floured surface and knead for 8-10 minutes until elastic.
Step 5: The First Rise. Shape the dough into a ball. Lightly oil the same mixing bowl (no need to wash it!), place the dough ball inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and place it in that warm, draft-free spot. Let it rise until doubled in size, which usually takes about 1 to 1.5 hours. You can test it by gently poking it with a floured finger—if the indentation remains, it’s ready.
Step 6: Shape the Rolls. Gently punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. I like to use a kitchen scale for this to make them all the same size, but you can just eyeball it. Roll each piece into a smooth ball by cupping your hand over it and making small circular motions on the counter.
Step 7: The Second Rise. Grease your 9×9 inch baking pan. Arrange the 12 dough balls in the pan, placing them close together so they snuggle up as they rise and bake. Cover the pan again with the towel and let them rise for another 30-45 minutes, until puffy. They won’t quite double this time, but they should have risen noticeably.
Step 8: Bake to Golden Brown. While the rolls are on their second rise, preheat your oven to 190°C (375°F). Once puffy, place the pan in the preheated oven and bake for 20-25 minutes. The rolls are done when the tops are a deep golden brown and they sound hollow if you tap the top. If you have an instant-read thermometer, the internal temperature should be about 88-91°C (190-195°F).
Step 9: The Finishing Touch. As soon as you take the rolls out of the oven, brush the tops with a little extra melted butter. This gives them a gorgeous sheen and an extra layer of flavour. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. I know it’s hard, but try to let them cool for at least 10-15 minutes before tearing into one—the structure sets as they cool.
Serving Suggestions
Complementary Dishes
- A hearty roast chicken or turkey — These rolls are perfect for sopping up every last bit of gravy and are a must-have for any holiday table or Sunday supper.
- A big, steaming bowl of soup or stew — Think creamy tomato soup, a robust lentil stew, or a classic beef chili. There’s nothing better than dunking a soft, warm roll into a flavorful broth.
- Your favourite holiday feast — Honestly, they are the ultimate sidekick to mashed potatoes, green bean casserole, and glazed ham.
Drinks
- A full-bodied red wine like a Merlot or Zinfandel — The slight sweetness and nuttiness of the rolls stand up beautifully to the rich fruitiness of the wine.
- A cold glass of milk — A classic, simple pairing that just feels right, especially if you’re enjoying a roll slathered with butter and honey.
- Sparkling apple cider — For a non-alcoholic option, the crisp bubbles and slight tartness cut through the richness of the bread beautifully.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cool ice cream are a dream alongside the wholesome flavour of the rolls.
- A simple bread pudding — If you have any leftovers (a big if!), they make the most incredible, rich bread pudding the next day.
- Dark chocolate pots de crème — The deep, intense chocolate is a fantastic contrast to the mild, bready notes of the roll.
Top Mistakes to Avoid
- Mistake: Using boiling hot liquid to activate the yeast. This is the number one reason dough doesn’t rise. If the liquid is too hot, it will kill the yeast instantly. Always test the temperature on your wrist—it should feel warm, not hot.
- Mistake: Adding too much flour during kneading. I’ve messed this up before too—you want to avoid adding cups and cups of extra flour just because the dough is sticky. A sticky dough often results in a softer roll. Add flour a little at a time until the dough is just tacky but not sticking to your hands.
- Mistake: Skipping the second rise. That second, shorter rise is what gives the rolls their final light and airy texture. If you put them straight in the oven after shaping, they’ll be dense and tough.
- Mistake: Overbaking. Keep a close eye on them towards the end of the baking time. You want a deep golden brown, not dark brown. Overbaked rolls will be dry.
Expert Tips
- Tip: For an extra-soft crust, use the “tangzhong” method. Before you start, take 3 tablespoons of the recipe’s milk and 2 tablespoons of the all-purpose flour. Whisk them in a saucepan over medium heat until a thick paste forms. Let it cool, then add it to the dough with the wet ingredients. This Japanese technique gelatinizes the flour, resulting in incredibly soft rolls that stay fresh longer.
- Tip: Make them ahead of time! You can prepare the dough through the first rise, then punch it down, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, let it come to room temperature for an hour, then shape, do the second rise, and bake.
- Tip: Freeze baked rolls for later. Once the baked rolls are completely cool, wrap them tightly in plastic and then foil and freeze for up to 3 months. To serve, thaw at room temperature and warm in a 175°C (350°F) oven for 5-10 minutes.
- Tip: Add some extra flavour. When adding the flour, try mixing in a tablespoon of fresh chopped rosemary or thyme, or even some grated cheddar cheese for a savoury twist.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! You can use the same amount of instant yeast. The main difference is that you can skip the “proofing” step in the warm milk. You can just mix the instant yeast directly in with the dry ingredients (the flours and salt). The rest of the recipe remains exactly the same. It’s a great time-saver if you have it on hand.
My dough didn’t rise. What went wrong?
This usually points to one of three things: old yeast that’s lost its potency, liquid that was too hot and killed the yeast, or a environment that was too cold for the dough to rise properly. Always check the expiration date on your yeast and make sure your liquid is just warm. If your kitchen is chilly, try the oven-with-the-light-on trick—it works like a charm to create a cozy proving spot.
Can I make these rolls 100% whole wheat?
You can try, but the results will be much denser. Whole wheat flour contains more bran and germ, which cut through the gluten strands, making it harder for the dough to achieve a light, airy structure. The blend we use here gives you the best of both worlds—great flavour and a soft texture. If you do want to go full whole wheat, you might need to add a bit more liquid and expect a heavier, heartier roll.
How do I store leftover rolls?
Once completely cool, store them in an airtight container or a zip-top bag at room temperature for 2-3 days. To revive them, wrap them in foil and warm in a 175°C (350°F) oven for 10 minutes. For longer storage, freezing is your best bet (see the expert tips above!).
Why do I need to brush them with butter after baking?
This little step does two wonderful things. First, it gives the rolls a beautiful, glossy appearance that makes them look professionally baked. Second, and more importantly, it adds an extra layer of rich, buttery flavour and helps keep the tops soft instead of getting tough or crusty as they cool. It’s a simple trick with a big payoff.
Whole Wheat Dinner Rolls
Bake incredibly soft & fluffy whole wheat dinner rolls! My easy, step-by-step recipe creates golden-brown, nutty rolls perfect for any meal. Fill your home with that amazing bread-baking aroma.
Ingredients
Ingredients
-
240 ml warm whole milk ((1 cup))
-
7 g active dry yeast ((2 ¼ tsp))
-
2 tbsp honey or maple syrup
-
1 large egg (at room temperature)
-
3 tbsp unsalted butter (melted and slightly cooled, plus more for brushing)
-
1 tsp fine sea salt
-
180 g whole wheat flour ((1 ½ cups))
-
180-240 g all-purpose flour ((1 ½ - 2 cups), plus more for dusting)
Instructions
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Wake Up the Yeast. In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk, yeast, and honey. Give it a quick stir and then let it sit for about 5-10 minutes. You'll know it's ready when the mixture becomes frothy and bubbly on top—it should smell yeasty and alive. If you don't see any activity, your yeast might be old, and it's best to start over.01
-
Create the Dough Base. To the yeast mixture, add the room-temperature egg, the 3 tablespoons of melted (but not hot) butter, and the salt. Whisk everything together until it's well combined. It might look a little curdled at first, but that's perfectly normal—just keep whisking until it smooths out.02
-
Incorporate the Flours. Now, add the 180 grams (1 ½ cups) of whole wheat flour and 180 grams (1 ½ cups) of the all-purpose flour. Attach the dough hook and mix on low speed until a shaggy dough forms. If you're kneading by hand, use a wooden spoon at this stage. The dough will be quite sticky.03
-
Knead to Perfection. With the mixer running on medium-low, continue kneading for about 5-7 minutes. You'll need to add the remaining all-purpose flour a tablespoon at a time until the dough pulls away from the sides of the bowl but still sticks slightly to the bottom. The trick is to add just enough flour so it's manageable—the dough should be soft, smooth, and slightly tacky, but not sticky. If kneading by hand, turn the dough out onto a floured surface and knead for 8-10 minutes until elastic.04
-
The First Rise. Shape the dough into a ball. Lightly oil the same mixing bowl (no need to wash it!), place the dough ball inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and place it in that warm, draft-free spot. Let it rise until doubled in size, which usually takes about 1 to 1.5 hours. You can test it by gently poking it with a floured finger—if the indentation remains, it's ready.05
-
Shape the Rolls. Gently punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. I like to use a kitchen scale for this to make them all the same size, but you can just eyeball it. Roll each piece into a smooth ball by cupping your hand over it and making small circular motions on the counter.06
-
The Second Rise. Grease your 9x9 inch baking pan. Arrange the 12 dough balls in the pan, placing them close together so they snuggle up as they rise and bake. Cover the pan again with the towel and let them rise for another 30-45 minutes, until puffy. They won't quite double this time, but they should have risen noticeably.07
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Bake to Golden Brown. While the rolls are on their second rise, preheat your oven to 190°C (375°F). Once puffy, place the pan in the preheated oven and bake for 20-25 minutes. The rolls are done when the tops are a deep golden brown and they sound hollow if you tap the top. If you have an instant-read thermometer, the internal temperature should be about 88-91°C (190-195°F).08
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The Finishing Touch. As soon as you take the rolls out of the oven, brush the tops with a little extra melted butter. This gives them a gorgeous sheen and an extra layer of flavour. Let them cool in the pan for about 5 minutes before transferring them to a wire rack. I know it's hard, but try to let them cool for at least 10-15 minutes before tearing into one—the structure sets as they cool.09
