These whole wheat dinner rolls use 100% whole wheat flour, but they are soft, pillowy, and a little sweet. If you’re looking for an easy, healthier dinner roll recipe, this is it!
A Healthier Dinner Roll
I developed this recipe from my Perfect Whole Wheat Bread, which I make in loaves for sandwiches and toast. However, most whole wheat bread recipes (including that one) use some whole wheat flour and some white flour to achieve a balanced texture.
Here, I changed the flour ratio to 100% whole wheat flour—and held my breath. So, needless to say, I was pleasantly surprised at the outcome. Despite being made with a coarser, denser flour, I was amazed at how soft these whole wheat rolls are!
They are very easy to make, no pitfalls at all. Pull them apart and serve them warm with lots of salted butter, and you will have some very happy people at the dinner table!
Whole Wheat Dinner Roll Recipe Instructions
In the bowl of a stand mixer fitted with the dough hook attachment or large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 15 minutes, until foamy.
While the yeast is working, whisk together the melted butter, honey, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined.
Tip!
To get your wet ingredients to room temperature: Take out an egg and measure out the milk. Let them sit on the counter for about 1 hour to get to room temperature before you start.
Once the yeast mixture puffs up and looks really foamy, add all the whole wheat flour. With the mixer on the lowest setting, slowly add the whisked wet ingredients. Stir for 2-3 minutes, until the dough comes together. (If mixing by hand, just mix with a stiff silicone spatula and knead it until there are no dry flour bits.) Cover the dough ball with a clean kitchen towel, let it proof in a warm place for 1 to 1½ hours, or until it doubles in size.
In the summer months, because of the higher humidity, you might need to add a couple of more tablespoons of flour, but don’t overdo it. It is ok if the dough is a little tacky to ensure softness. I promise, the dough will be drier once it proofs, as the flour will have a chance to absorb moisture.
While the dough is proofing, brush a 13×9-inch (33×23 cm) casserole dish with oil and set aside.
Once the dough has doubled in size, punch it down, and hand-knead on a lightly floured surface for 1-2 minutes. Then divide the dough into 15 equal pieces and cover them with your kitchen towel.
Now take a dough ball, and fold the edges inward about 8 times as you rotate the dough to make a dense package. Then pick it up and close the open ends to form a smooth ball. Place it in your baking pan, and repeat until all 15 dough balls are in the pan.
Cover the buns once again with your clean kitchen towel, and let them proof on the counter for another hour, until the buns almost double in size.
Position a rack in the center of the oven and preheat to 350°F/175°C. Bake the buns for 20-22 minutes until the tops are golden brown.
Once baked, immediately brush the tops of the buns with sugar water to get that nice shiny look. Carefully remove the buns from the baking pan and let them cool on a rack until warm (if you don’t remove them, the steam may moisten the crust). Serve immediately!
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Recipe
Whole Wheat Dinner Rolls
Ingredients
- 1½ tablespoons active dry yeast
- ½ teaspoon granulated sugar
- ⅔ cup warm water (about 90-100°F/32-38°C)
- 3 tablespoons butter (melted)
- ¼ cup honey
- 1 large egg (at room temperature)
- ⅔ cup milk (at room temperature)
- 1½ teaspoons salt
- 4 cups whole wheat flour
- 2 teaspoons oil (for brushing the baking pan)
- 2 teaspoons sugar (dissolved in 1 tablespoon hot water)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment or large mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit for 15 minutes, until foamy.
- While the yeast is working, whisk together the melted butter, honey, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined.
- Once the yeast mixture puffs up and looks really foamy, add all the whole wheat flour. With the mixer on the lowest setting, slowly add the whisked wet ingredients. Stir for 2-3 minutes, until the dough comes together. (If mixing by hand, just mix with a stiff silicone spatula and knead it until there are no dry flour bits.) Cover the dough ball with a clean kitchen towel, and proof in a warm place for 1 to 1½ hours, or until it doubles in size.
- While the dough is proofing, brush a 13×9-inch (33×23 cm) casserole dish with oil and set aside.
- Once the dough has doubled in size, punch it down, and hand-knead on a lightly floured surface for 1-2 minutes. Then divide the dough into 15 equal pieces and cover them with your kitchen towel.
- Now take a dough ball, and fold the edges inward about 8 times as you rotate the dough to make a dense package. Then pick it up and close the open ends to form a smooth ball. Place it in your baking pan, and repeat until all 15 dough balls are in the pan. Cover the buns once again with your clean kitchen towel, and let them proof on the counter for another hour, until the buns almost double in size.
- Position a rack in the center of the oven and preheat to 350°F/175°C. Bake the buns for 20-22 minutes until the tops are golden brown.
- Once baked, immediately brush the tops of the buns with sugar water to get that nice shiny look. Carefully remove the buns from the baking pan and let them cool on a rack until warm (not piping hot). Serve immediately!
