Soft 100% Whole Wheat Dinner Rolls


You won’t believe these rolls are 100% whole wheat – and just plain old regular whole wheat at that. It’s the eggs and butter and honey that make these a so-good-you-can’t-eat-just-one type of roll. They are light and fluffy and almost don’t need any butter – but go ahead anyway.

And if you bring (or serve) these rolls to any dinner, holiday or otherwise, rest assured people will be begging asking you for the recipe.

And they’re easy, too. Don’t believe me? I’ll show you all the steps, including what the dough should look like so you can see that it’s all true.

How to Make Soft 100% Whole Wheat Dinner Rolls

OK, the first step doesn’t have a picture, but I’ll let you imagine: dissolve 2Tb. of yeast in 1/2 cup of warm water. Just measure out the water in a glass measuring cup (use warm tap water), add the yeast and stir it in with a whisk, and set it aside.

Then, put 1/2 cup of softened butter (no substitutes, please- now is not the time!) in the bowl of a stand mixer, add 1/4 cup of honey and cream them together with the paddle attachment.

Add 3 eggs and beat, scraping the butter from the sides. Add 1 cup of warm buttermilk (or milk) and the yeast mixture.

It will not be smooth, as this picture shows- it’s OK to see lumps of butter floating around.

Add 4-1/2 cups whole wheat flour and 1-1/2 teaspoons salt (trust me, you don’t want to leave the salt out- I speak from experience), and mix well.

Change to the dough hook and knead for only a couple of minutes- we’re just trying to loose the extreme stickiness here, not really to develop gluten. Add a couple more tablespoons of flour, if needed.

This was hard to photograph, but a finger touched on the surface should not come away with any dough on it, even though the dough looks sticky. The dough is still sticking to the bowl (good), but not to my finger, so it’s ready to rise.

Just leave it in the mixing bowl, cover it with a towel and let sit at room temperature for an hour.

As you can see here, it has risen some, but is not really “doubled” but it’s OK- it always looks like this for me. They rise more in the pan.

Turn the dough out onto a floured surface (I always use a clean towel for easy clean-up and less need for flour) and knead with hands a few times, then cover it with 1/2 the towel and let rest for 3 minutes.

Meanwhile, pull out a 13×9-inch pan and butter it generously on the bottom and sides.

The dough needs to be divided into 24 even (or as close as you can get) pieces. I flatten it out into a rectangle shape and use a knife to cut it into 24 pieces.

As you can tell, the middle pieces are bigger than the corner ones, so I just cut some off the middle pieces and add them to the corners.

Again this is just how I do it. There could be some great math-and-science way of doing this, but I just eyeball things. I’d love to know if there are other methods out there (other than weighing each piece- that’s a little too much for me!).

Here’s how I learned to shape dinner rolls when I volunteered at my kid’s summer camp: with your left hand (if you’re right-handed) make a circle shape with the thumb and fingers then take the dough in your right hand and push it up through the circle, pushing up in the middle of the dough to form a rounded top.

Whew- that’s hard to explain- thank goodness for pictures!

Then turn the dough ball over and pinch the ends in together. Place the seam side down in the buttered dish- four balls across and six down.

They should be touching in the pan in order to make all the soft sides (the center ones are my favorites…).

Cover (I shake off the towel I used to shape them, then cover with that), and let rise for another hour. Set the timer for 45 minutes, though, so you can turn the oven on to 350 degrees to preheat for the last 15 minutes of the rising time.

This is what they will look like after 1 hour of rising. They are not spilling over the pan, but all the sides are touching now.

Bake for 20-25 minutes until golden brown. I rotate them after 10 minutes for even browning.

Brush the tops with softened butter when they come out of the oven.

Just do it. You’ll be glad you did.

As soon as they are just warm, pull them out of the pan and pull apart to serve.

Look at that texture- no heavy whole wheat rolls here! These are so good, please give them a try…

Soft 100% Whole Wheat Dinner Rolls
Prep time
Cook time
Total time
The softest 100% whole wheat dinner rolls you've ever had!
Recipe type: Bread
Yield: 24 rolls
  • 2 Tb. active dry yeast (instant works, too)
  • ½ c. warm water
  • ½ c. butter, softened
  • ¼ c. honey
  • 3 eggs
  • 1 cup buttermilk or milk
  • 4-1/2-5 cups whole wheat flour
  • 1-1/2 tsp. salt
  1. Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
  2. Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
  6. Let rise, covered for 1 hour.
  7. Preheat oven to 350 degrees.
  8. Bake for 20-25 minutes until golden brown.




  1. Shanzanne says

    These look delicious! Thanks for the recipe. My family requested Pumpkin rolls for Thanksgiving (from Tammy’s Recipes) but I will definitely try these for Christmas (or sooner!). Thank you for your great blog.

  2. Jami@ An Oregon Cottage says

    These rolls use regular WHOLE wheat flour- not bread flour (which you could use, but it’s more expensive and they don’t need it), and not unbleached (which is just white flour without the bleaching process). You want the brown, 100% whole wheat flour.

    Good luck!

  3. says

    I just dug this out of your archives on the hunt for a whole wheat roll recipe I could freeze. Have you ever tried freezing this? How would you suggest I do it? My husband loves bread but is trying to cut back on carbs, so I was hoping to thaw just a few rolls at a time, but I’ve never frozen bread before. Thanks!

  4. says

    Laura- They freeze beautifully! I just put them in ziplock freezer bags and have eaten them months later with no problems. You might want to package them up as you want to eat (say 4 to a package), then you won’t disturb the others.

    And I’ve never really had any bread that didn’t freeze well- I freeze all our bread that we’re not eating and when it thaws is actually fresh tasting.

  5. says

    Oh, that’s great! Other recipes were telling me to “partially” bake them and then freeze them, but if DH had to wait for me to finish baking rolls before he dug into his soup, he’d be sneaking pieces of white bread! I’ll definitely be trying this recipe next week. Thanks so much for your advice! I really appreciate how you help along those of us who are, ahem, less accomplished homemakers….

  6. Dna says

    I know youtalked about freezing after you baked them but could you freeze the dough? I would love to know how to do thaat. Our freezer is small. I use to buy the frozen dough but would rather make mine:0

  7. Rebekah says

    Just wanted to say thanks for the tips about using a floured towel, cutting equal portions with a knife, and how to shape each roll – I’ve never had mine turn out so beautifully!!! Plus, I’m usually unenthusiastic about the dough/flour mess on my counters, but the towel method is awesome! Double batches for my family of seven. Yum!~

  8. Rebekah says

    Jami, I say the more the merrier 😉 I had perfect rolls again last night and really, it’s your little tips that have made the difference . . . I wasn’t squishing my rolls close enough or able to get a smooth finished top on them. Sounds like little things, but I wish I had a picture to show you the blobby messes they were :) And again, the floured towel thing is a revelation! (no more scraping up dried dough off the counter with a spatula)

  9. says

    Jami, I made these for a congregation meal last week and were they ever beeautiful! A lady said to me, “Those rolls you made – there are NO WORDS! Except – BUTTER!” And these were not even close to being warm. I’ve made good rolls before, with white flour, and I’ve got a really good recipe for a loaf with my freshly ground flour, but never in my wildest dreams did I ever think I’d find a recipe for rolls like that, with whole wheat flour!! Now I’m wondering if that recipe would make a good loaf as well. I don’t know a reason why not, do you?

    And just like some others have mentioned, I loved the floured towel tip and how to cut the rolls and shape them. MY rolls were PERFECT! All the same size! And buttered on top! I’ve been thinking of them ever since, and when I can make them again. I’m planning to make them for my Mom’s birthday tomorrow; she always loves when I bring her some home-baked bread, but she’ll flip over these! Thank you so much. I love having great recipes like this one so I can make wonderful food for people I love.

  10. Jami @ An Oregon Cottage says

    Naomi- I’m so glad they went over well for you- thanks for letting me know, I LOVE it when someone has success with a recipe. :-)

  11. Anonymous says

    Looks great! How far out do you make your rolls? Do you make them the day of or ahead of time? Did I read that correctly?-2 Tablespoons of yeast? That is more than two packets. I have the instant yeast. Is that what you use?
    LOVE your blog.

  12. says

    I will be bringing these to our family Thanksgiving feast. Thanks for reposting in time for the holiday!!! They are exactly what I was looking for, and will be PERFECT to make tiny sandwiches for the roadtrip back home!

  13. Jami @ An Oregon Cottage says

    Susan- I usually make them a day ahead and reheat them (wrapped in foil) right before the meal. Sometimes I make them weeks ahead and freeze them and they are good too. Two packets will work fine- A packet usually holds a scant tablespoon (meaning just under). Yeah, it’s a lot of yeast- probably why they are so light even with the whole wheat. :-) And I use instant yeast, too. Technically you probably don’t have to “proof” it in the water first, but it doesn’t hurt it and I’ve never been willing to mess with the original!

    Stephanie- Then we’ll both be eating these at Thanksgiving!!

  14. Anonymous says


    I just tried your recipe. I was preparing to make a different batch and had used 3 tsp of yeast and ground my whole wheat berries just before making the rolls but they looked heavy so I added 40% bread flour. Not only did they turn out fluffy but had a hearty crunch as well. Thank you for an easy tutorial and excellent product. We are having the rest of them for lunches with sliced turkey and pepperjack and have enough to share with our co-workers tomorrow. It’ll make a quick lunch as we’re moving offices and dont have time to take a lunch. Thank you so much.
    Rebecca, North of Seattle.

  15. Anonymous says

    hi. I have bookmarked this recipe for months now and I am only trying it today. I have both red star quick-rise instant dry yeast and active dry yeast. Which one should I use? I read that you used instant dry yeast. Is this the same with the quick rise instant dry yeast? Thanks in advance.

    • Jami @ An Oregon Cottage says

      Actually, both should work fine, because the yeast is dissolved first. I use instant because that’s what I get in bulk and it works in traditional applications like this or being added to dry ingredients.

      Oh, and instant is the same as quick-rise from what I’ve read.

      Hope you like them- and hope I’m not too late with this response!

  16. Anonymous says

    OMG!!! This is the best recipe ever! I have made other recipes that I got online and none of them comes close to this. It’s super fluffy and tender. I tweaked a little and added a tablespoon of vital wheat gluten. Thanks for this recipe. this is a keeper!!!!

  17. says

    best whole wheat rolls (or any kind of rolls) i’ve ever made, or eaten!! thanks for the recipe! my family loved agreed! i don’t know what it is, but this recipe turned out so light and soft… didn’t seem like 100% whole wheat!

  18. says

    I am trying to find a recipe for soft whole wheat bread and was wondering if you’ve ever tried this in loaf form? Also, have you tried it with both kind of milks and it turns out good both ways? Does the buttermilk give it a sour taste?

    • says

      No, Veronica, I’ve never tried this as a loaf – with the butter and eggs, it’s a pretty rich bread. :-) And yes, I’ve used both regular milk and buttermilk – I’ve actually not noticed a difference (I never taste any sour when using buttermilk, actually), even though I’ve read that buttermilk makes things more tender. :-)

  19. Brenda says

    Will these still turn out right if you don’t have a standing mixer, paddle attachment, or a dough hook?

    • Jami says

      I’ve never made them any other way – but that’s mainly because I’m lazy and don’t want to hand-knead. :) That’s the way our grandmothers did, though, so I would assume you can and they will turn out! :)

  20. Carla says

    Thank you for posting these rolls. I can not make whole wheat bread and I really just gave up. I saw your recipe today and decided to try one last time. Let me tell you that you were right. These are the best. So light and fluffy. I made 12 rolls and 1 loaf of bread out of one recipe.

    Thank you!!!!

    • Jami says

      So glad you liked it, Carla! I’ve never tried making a loaf from it – I’ll have to remember that when I’d like a soft, rich loaf.

  21. Tracey says

    I am thrilled to have found this recipe that uses 100% WHOLE WHEAT flour. We all know that “enriched” is NOT as good for us as whole grains. Most of what I find in the grocery store either has “enriched” flour or white flour as the main ingredients for wheat bread. Yuck. So, I’m excited to make these. They look so soft and delicious!

  22. Lori says

    Hi Jami-

    Do you think these would work with freshly ground whole wheat flour and using a bread machine? Can’t wait to try them!

    • Jami says

      I don’t see why not – they’d probably be just as awesome! Though I haven’t used a bread machine and these really don’t take much kneading, I would think mixing and doing a bit of kneading in the machine would be similar to the mixer I use. Hope you enjoy them!

  23. Carla says

    I entered your recipe in our County Fair. I made rolls and and 2 loaves of Bread. Won 4 1st place and qualified for our state fair competition. I am going to enter. The competition is next weekend. I will let you know how I do if you would like for me to.

    Again, thanks for posting.


    • Jami says

      Wow, Carla, this is awesome! You’re the first person to tell me something like this – how fun. :) Yes, do please let me know how they do at the state fair! Btw, what state are you in? Most state fairs I’ve heard about in the west are usually held the end of August – is yours usually in September after the kids have gone back to school?

      • Carla says

        fair carla seikel.JPG (940 KB); county fair 007.jpg (945 KB); county fair 009.jpg (1014 KB); county fair 011.jpg (1 MB); county fair 012.jpg (3 MB)
        I live in Tecumseh, Oklahoma. Hope you don’t mind the pictures that I have sent you.Our county fair has always been in September. Our State starts today. I am really excited. I qualified last year. Won 2nd in the State last year. But, I know I have a really good chance with your recipe. so, wish me luck. Again,hope you don’t mind the pictures I sent you. I love your web-site, please, keep posting.


  24. Su says

    Jami, you are my hero- these are AWESOME and I’m going to make them for Thanksgiving! I’ve been searching for an awesome bread recipe, and this is SO EASY!! During my rise stages, I put my dough outside (it was in the high-80’s or low-90’s). It rose perfectly in the heat! Also, I used 3 packets of Red Star instant/fast yeast- i think that is about 2T + 3/4t. It was just easier than trying to measure from the packets into a spoon.

    Thank you so much for this Godsend recipe! I can’t wait for tomorrow when I slather it in nutella! :)

    • Jami says

      Ya-hoo – you’re welcome! And your comment made smile, ’cause that’s pretty much how I felt when I found the original recipe all those years ago – so I’m HAPPY to share. :)

  25. says

    YOU DID IT! You created 100% whole wheat dinner rolls that are actually fluffy! I can’t tell you how many recipes I’ve tried. All dense and not fluffy. People, these are fluffy. Like the fluffiest I’ve ever had, including the ones made with white flour. I’m going to use spelt next time! Thank you so so much for this amazing recipe. I will never try another dinner roll recipe again. :)

  26. Mel says

    Thank goodness for Pinterest! After 20+ years of housewifery, I have a favorite bread recipe, favorite chocolate cookie recipe, favorite sugar cookie recipe… but I never found THE roll recipe until now. Thanks for providing such a great one! I just tasted my first one and it was delicious. This recipe is a “keeper” for sure and will be made for many Sunday dinners.

  27. Mary Jane Davidson says

    I found this recipe just in time, Canadian thanksgiving is tomorrow and these are coming along. My husband came into the kitchen and asked me what they were for, he was very sad that he had to wait till tomorrow, lol.
    We did a quality test 😉 YUMMY!!!

  28. Lulynn Foster says

    Hi Jami,
    I found your 100% Whole Wheat Dinner Rolls on Pinterest! I made these for my family today! They loved them! I followed the recipe exactly! They were great! My 7 year old grandson requested them for next Sunday. Thank you so much for sharing your recipe. These rolls are the BEST!

  29. Zoya says

    Hello Jami!
    I made these a few days ago and they were SO delicious! My hubby loved them too!

    I was also wondering how to make it into a loaf because its just SO good! Do you know howling I would have to bake it for?

    Thanks a bunch!

    • Jami says

      You know, I never have baked as a loaf, but a reader above wrote that she did and that it’s good that way too. I’m assuming it would take what other loaves take – usually 30 to 45 minutes until browned and hollow sounding when tapped on the bottom. Give it a try!

  30. Tiffany says

    Public service announcement – do NOT accidentally double the honey in this recipe – lol! Oh goodness. I couldn’t figure out why my dough was so wet. Eventually I got it to an okay consistency, went through all the steps, and baked them. Gorgeous and the smell was divine! Came back later and all the center rolls were deflating. Uh oh! We ate some of the outside ones (which were heavy but tasty), but the others had to be tossed because they were so thick and doughy. I’m a fairly practiced baker so I was so embarrassed. After dinner I sat down to reread the recipe and realized my error. I had half a cup of honey. Trying to do too much at once will do that to you:). I’m going to try again with the correct ingredients because I can imagine these are incredible when made correctly. What a day:)

    • Jami says

      Goodness! I never knew… :) I have had many mishaps like that, though – always when I try to multitask. Most recent was too many eggs in cookies, sigh.

    • Danielle says

      Thank you Tiffany. I was wondering what I did wrong. I did the same thing. Darn it. I’ll have to make another batch.

  31. says

    As a bead lover but not a bread baker…..I do not have a fancy Kitchen Aid mixer with attachments. Could I use my hands for these steps or does it just work better with the actual tools?

  32. Cheryl says

    I found this recipe via pinterest and thought they looked delish. I made them today and they turned out perfectly! I even got uniform size and shape thanks to your wonderful explanations and pictures. We had them for lunch with home made chicken noodle soup and they were a hit. Thanks so much. I’ll definately be making these again and again.

  33. says

    I am absolutely in love with these rolls! They are seriously the best whole wheat rolls I have ever found! Recently, I made these rolls and stuffed them with sausages for a make-ahead breakfast. Would you mind if I link to your blog for the roll recipe and then show what I did with it on my blog? Pretty please? I really am obsessed with these things!

  34. Melissa says

    I have been making your whole wheat sandwich bread for well over a month now and my family won’t eat store bread again! I am anxious to make the rolls but wanted to know if there is a good substitute for the milk as my oldest has severe milk allergies. Thanks!

    • Jami says

      When milk is called for in bread recipes, it’s to make a more tender crumb and soft breads usually benefit from the addition of milk (at least that’s my understanding…). That said, you can substitute water and see if that works for your family, Melissa – maybe you can let us know if they’re still as soft so others who can’t have milk will know it’s ok or not to use water? That would be great. :)

  35. Melissa says

    I made the rolls tonight…sooo delicious!!!! I just substituted water in place of milk and the rolls are still very fluffy and moist :-) hope this helps anyone else who can’t use milk!

  36. Kirstie says

    I am determined as a non-baker to perfect these rolls, my first attemp turned out a little like bicuits. I was waondering if you could reccomend a brand (or 2) of whole wheat flour? I think I may have chosen a course ground flour that left my “rolls” too heavy. Or maybe it is my baking abilities…regardless, I would like to try again based on the awesome reviews!

    • Jami says

      My non-baking sister has had a fail with this recipe, too, and the only thing I can think of is that there was too much flour added – the dough should still be a bit sticky and need the towel (or surface) to be floured. As for flour types, many folks find that whole wheat WHITE flour is lighter and their yeast products turn out better. While I can use regular ww flour and these always turn out, you might want to try the ww white flour to get them to work for you. Here’s hoping you get a good batch the next time!

      • Kirstie says

        Thankyou Jami! You are probably right about too much flour. I think I will try one more time with the ww flour Deb suggested (thanks Deb). Hopefully attempt #2 will equal success. Thanks again for the input.

        • Jackie in Canada says

          Kirstie, another thing to try when baking, especially with whole wheat flour, spoon your flour into your measuring cup. If you just scoop it, you will end up with several ounces more flour than needed in the recipe, & heavy buns. I always add vital wheat gluten (1 tsp per cup of flour) to all my bread & rolls when baking as well. Whole wheat flour does not have as much gluten as unbleached all purpose or bread flour, so adding gluten will help.

  37. Diana Hall says

    Hi Jami, At 57 I have never made any kind of yeast bread products. Thanks to you for this wonderful recipe and greatly detailed tutorial, and Pinterest (which has brought out my inner-cook/dhef and out of hibernation for the past 20 years). Now, I and my siblings are all preparing Thanksgiving dinner and taking to our parents’ home as they are unable to travel or cook much anymore. I cannot wait to see how this turns out. Without a stand up mixer and having never made rolls before, I am anxious to try this great recipe .I will let you know. Happy Thanksgiving 😀

  38. Diana Hall says

    P.S. Do you know if there is any adjustments to make for high attitude? I just thought about that… I’m living in the Denver Metro area now and still cannot get used to adjusting all my baking to high altitude

    • Jami says

      Shoot, I don’t know about high altitude, Diana – sorry. Maybe google baking yeast breads at high alt? Sure hope these turn out for you and your family’s Thanksgiving – if so, I’m sure you’ll feel like a rockstar! :)

  39. Shelly says

    Hi there,
    These rolls look great! I am so happy to have found a recipe that uses whole wheat flour as opposed to that processed stuff. I was just wondering, did you use instant (quick-rise) yeast, or just traditional yeast?

  40. Jasmine says

    I tried these yesterday and they were super good, but they came out a little dry for me. Does anyone happen to know what I might have done wrong or what I could try for next time?

    • Jami says

      I haven’t had that happen, Jasmine, but maybe you put in too much flour? The dough should still be a bit slightly sticky.

    • says

      Regarding dry rolls… I haven’t yet made this recipe, but I’ve learned, when using whole wheat flour especially, to carefully spoon the flour into the measuring cup and sweep it level with the back of a knife to ensure I am not over-measuring the flour. If you dip your measuring cup into the bag or canister (and then sweep with a knife to level) you can compact the flour into the measuring in the cup and actually be measuring out way more than one cup at a time. It adds up in a recipe such as this where you use more than 4 cups of flour… just imagine if you were adding in a few extra teaspoons of flour to cup. Hope this helps.

  41. Desiree Armstrong says

    YUMMY. These turned out great. I have been trying forever to make a good whole wheat roll or bread and I always fail. Finally got this one right. Can’t wait to make these again. Thanks for posting this awesome recipe.

  42. Annie says

    Found this recipe on Pinterest, and I’m so excited to make these for Thanksgiving. Just one question–do you use salted or unsalted butter? Thanks so much!

  43. H. says

    I formed 12 large rolls opposed to 24 regular-size. Will this approach increase baking time?

    Thank you for sharing this recipe! I have reached the second rise phase; so far so good! :)

    • Jami says

      I would assume so, since bigger things take longer to bake. But I haven’t ever made them bigger, so I don’t know how much time. Hope it works for you!

      • H. says

        I assumed as much as well, but to my surprise the rolls only required an additional 5 minutes of baking (and these results from an oven typically on the cold side). They emerged from the oven beautiful; BIG, but beautiful. 😉 Thank you again. :)

  44. Melodie says

    I just made these and they were delicious! My husband and 1 year old daughter liked them too! However, Mine rose a lot faster and higher than yours, probably because I added 2 heaping tablespoons of vital wheat gluten (I have some and I never get to use it so I thought, why not?).
    Thanks for the recipe!

  45. Briana says

    Hello! I really want to make these rolls but… i dont have a stand mixer any suggestions on how to make without one. I do have a bread make with a dough cycle on it?!?!

    • Jami says

      Hi Briana! I’ve only made them with the mixer – have you looked through the comments? I know there are a lot, but I think someone said they made the dough in the bread machine and then removed them to shape them…? Sure sounds like it would work!

    • Jami says

      It’s a lot of dough, Melina. If you’re used to doubling bread recipes then go for it. I’ve actually never done that as it would overwhelm my mixer. I just make two batches. :)

  46. Savannah says

    I just pulled these out of the oven and they smell and look wonderful! I do not have a fancy mixer and tried to make do with my food processor to mix these up, which was okay but not large enough. Then I tried to used a hand mixer, well duh that would not work with thick dough. Somehow the dough made it through my mistakes and was mixed well… however, I totally forgot the salt!!! I must have read the instructions 5 times and in my worry to get the dough incorporated well, I totally forgot the salt. I didn’t have time to start over, so I kept on and the result is alright. I tried one and it was fluffy and good, but I can definitely tell I’m missing the salt. I’m taking these to my Mom’s for Thanksgiving, so hopefully we can compensate for my mistake with salted butter or honey on these. Thanks for the recipe!

    • Jami says

      Oh, gosh, Savannah, I’ve done that, too! Boy did we miss the salt – amazing what 1 1/2 tsp. of salt can do, huh? Lots of butter was the answer for us. :)

  47. Dan Tucker says

    Over the last 3 1/2 months I have lost 70lbs and learned to eat a lot healthier. Thanksgiving around home is never always a hugh meal. I was searching for ways to make our meal healthier and thought about making whole wheat rolls. I’ve done quite a bit of baking over the years and when I found this recipe I knew I would have to try it. I love the fact that there is no bleached flour or sugar. I going to try my hand I them tomorrow if my wife will let me in the kitchen long enough to get them done. Wish me luck and I’ll let you know how they turn out.

    • Jami says

      Whoa, Dan, that’s quite an accomplishment! And I thought my measly 20 lbs was a big deal. 😉 Sure hope you found your way into the kitchen!

      • Dan Tucker says

        They tasted great but didn’t turn out very fluffy. I didn’t miss anything. I think maybe it was using stone ground whole wheat flour from a local meal. I going to try it this weekend again with regular whole wheat flour and well post the results.

  48. says


    i’m french si please, pardon me my bad english/american : i do want to make this recipe, but just about the amount of yeast (in France we use kilograms and grams and not cups and spoons), is that “teespoons” or “tablespoons” ?

    thanks for your answer !:D

    • Jami says

      That’s Tablespoons, Maman D! I hope you know how to convert it, though – wonder if there is an app for that? 😉 Glad you found us!

      (oh, by the way, in American recipes, a capital T, TB, tbl. or even tb. always means tablespoons and lowercase t, tsp. or tp. mean teaspoons).

  49. Kelly S. says

    I really was excited to make this recipe, but it jus did not work out :( It rose beautifully the 1st time, but then when I was to take it and knead it and shape them it was way too sticky to do anything with! I used 5 c of flour, so I don’t know what I should have done. I didn’t know if I could add more flour after the 1st rising so it went in the garbage. Maybe I’ll try these another time, but for now it’s too late.

    • Jami says

      Kelly, I’m so sorry! There are so many factors when dealing with yeast breads – the weather/humidity, type of flour, measuring of water – you have to get a feel for what the dough should look like. That’s why I took so many pictures, as it should be sticky (moisture = soft and tender finished product), but whole wheat absorbs moisture differently. Don’t be afraid to add more flour to be able to work the dough – I pour it out onto a floured towel and flour my hands and dough as I knead the few times and shape, as they will still stick a bit. So the balance is to try and keep them as moist as possible, but still be able to shape them. Hope you give them another try!

  50. Jeanetta says

    I just took these out of the oven. I don’t know what happened but I came up three short. Seriously, I ate three before I knew it. Truly delicious. Will have to make another batch to wow the book club members on Saturday.I am so glad I found your recipe.

  51. nadine says

    Well, I tried this recipe and must have did something wrong somewhere because my rolls did not come out light and fluffy at all. They actually came out like whole wheat snowballs. I used all the ingredients you listed. My dough didn’t rise at all and it took a while too. Don’t get it. Oh well. :(

      • Nadine says

        Well, it was in one of the packets and I bought it a week prior. I don’t know but I was very sad. I used warm water for the yeast and let it sit.

        • Jami says

          I don’t know what to offer, Nadine, other that to try again – I made many breads that were not great before getting the hang of it. In fact my sister made these twice without success until she tried again this year and made a great batch, so there is hope. :)

          • Amanda says

            Sounds like the kitchen was too cold. I live in a basement that always hovers under 70 degrees.

  52. kaitlin says

    I have made these a few times, and have really enjoyed them. I have to bake them for 30 min at least or else we have some soggy, doughy centers and can’t even eat the outer edge of the outer buns. i have also used margarine instead of butter and it’s not shown any difference. I have a batch to come out in one hour and will rub honey on top instead of butter!! should be great!

  53. Thérèse says

    I’ve lost track of how many times I’ve made these rolls since Thanksgiving. They’re a huge hit with my family! I use white whole wheat and they turn out soft and delicious. So different than the bread bricks I’ve made in the past. I’ve used this recipe in a variety of ways, excellent every time. Thank you for sharing!

  54. dawn says

    Made the super tasty rolls at my parents for Christmas and left a few in their freezer.
    My dad just called to find out what to do to eat them tonight… I see that they’re freezable, which is why we put them in the freezer, but now we don’t know what to do. Please advise…

    PS at MY house, we’re having a fresh batch… just don’t tell my dad :)

    • Jami says

      Hi, Dawn – I’m glad your family enjoyed the rolls! I defrost them like any other bread – leave out for a few hours – and then cover with foil and reheat in the oven or toaster oven.

      Enjoy your new batch!

  55. Roz says

    Absolutely delicious. Hands down the best whole wheat rolls I have EVER made. I loved how easy, light and fluffy they are.
    Thank you!!!

  56. Breadjunkie says

    OH my gosh. These came out AWEsOME. I used bread machine yeast and just added it to the dry ingredients. I did add the water that was supposed to be used for the yeast to the wet ingredients and had to add some extra flour. It was sticky like you said but didn’t stick to my finger. The bread machine yeast takes the guesswork out of the water being the right temp. oh and I didn’t have buttermilk so I added 1 tbsp lemon juice to the milk. GREAT RECIPE. Thanks for sharing!!!!!!!!

  57. Tyler says

    I have been eyeing this recipe for a while and finally built up enough courage to make them for dinner tonight. This was my first time making any bread from scratch and they were amazing! I LOVED how easy the directions were to follow and the pictures for every step along the way were so helpful. Thanks so much for that! My rolls turned out perfectly round, soft, fluffy, and very light! I served them with homemade honey butter…they are without a doubt the best rolls I’ve ever had, homemade or otherwise. You are my new best friend, haha. My sister is a bread fanatic so I’m going to surprise her with some this weekend. Thanks so much for sharing this awesome recipe! :)

  58. Caroline says

    These look delicious and I’ll be trying them soon. I buy my own hard wheat and grind it into flour. Is this any different than the flour you used?

  59. brytnie says

    thank you for this recipe! i have made this several times and they have all turned out fantastic. i did make some adjustments to fit our family. i use spelt flour instead of whole wheat, avacado instead of butter, almond milk instead of buttermilk, and i add a 1/4 teaspoon of vitamin C powder. it took me years to make good bread but my whole family loves this recipe. my aunt actually asked me where i bought my rolls at thanksgiving. she pinned this recipe on pinterest after i showed her. thank you!!!!

  60. Leah says

    Fantastic recipe!!!! Just made my first batch and this recipe is definitely a keeper. Thanks so much posting this and the awesome detailed instructions :)

  61. Santhy says

    Your pictures looked so good that I had to try these. I’ve never made dinner rolls before but they came out so well that I’m sure this is going to be a staple at home. Thank you!

  62. Marylee says

    We had these rolls last night and the recipe will become a family favorite for sure. I didn’t think it was possible to make whole bread or rolls without adding white flour. Not only are these delicious but fairly simple too. I loved your pictures and tips. I could see your picture in my mind when I was touching the dough to make sure it was no longer sticky. You have another fan and I can’t wait to check out your other recipes. Thanks so much.

  63. kimberly says

    yumm……these rolls are simply delicious…and best of all, they are whole wheat….thank you so much for this recipe….*hugs*

  64. Andie says

    Yum! These are definitely going in my recipe book permanently! Thanks! Will be making the whole wheat bread next.

    • says

      I have made these multiple times now! I will tell you, they are awesome!!! I let them cool completely then break them into sets of 4 and freeze them. Then I set a bag out when I know we’ll want them and reheat at 350 F. Super soft and yummy!!! So thankful! I make these about once a month or more depending on how often we eat em.

  65. Shauna says

    These are wonderful. I did make a mistake and only used 2 teaspoons of yeast instead of 2 T and was worried that they might not turn out but they did! They are still over 2 inches tall! YAY for happy accidents. Thank you for this delish recipe.

  66. says

    I’ve never baked yeast bread before but I made these this past weekend and they turned out amazing! I used Red Fife heritage wheat, which is a stone ground hard spring wheat. I use it in a lot of my baking, and it generally creates a denser product (in particular it makes a thin crispy pie crust which I love!) however, no sign of denseness in these rolls! They somehow made the Red Fife wheat fluffy, which I didn’t think was possible! Thank you for the great recipe, I plan to repost it on my blog shortly with a link back to your site.

  67. Pat Lewis says

    Can you freeze the rolls still connected in the pan? And then would you need to separate them to wrap them in foil for heating? Thaw first or heat the frozen rolls? 400 oven?

    • says

      You can, Pat. I always take them out of the pan because it’s my glass 13 x 9 that I use all the time. I break the 24 rolls into two 12-roll sections and place each section (all still attached) into a ziplock freezer baggie – perfect fit. Remove the air and label. I thaw the section first, wrap in foil and stick in the oven to warm with whatever is cooking at that temp. If I were to have only rolls in the oven, I’d probably only heat to 350 degrees.

  68. Pat Lewis says

    HELP ASAP! Can you freeze the rolls still connected right in the pan? Then do you have to thaw them, or can you heat them frozen? Do they need to be separated to thaw and heat? I want to make them today (Friday) for Easter dinner.

    • says

      Sorry for the delay, Pat – we were out of town. I’ve never tried heating them from frozen, though you should be able to, though I would check and separate as they thawed so the center rolls warm, too. If you try it, let us know! :)

      • Pat Lewis says

        I tried the recipe by hand, and I did something wrong. I might have put too much flour in when I was kneading. It certainly didn’t look like your picture. You were so specific about having it still be a little sticky that it obviously was my fault. The first rising went well, too fast actually according to the directions. Then even though the dough seemed to be so smooth and unsticky, when I cut them out for shaping, they were not easy to handle at all. And in the oven, they hardly rose at all, and turned out to be just plain heavy. I should never have attempted a new recipe for Easter dinner! At least I tried it today, and have time to use a tested recipe for a replacement, and then you can be sure I am going to try yours again, and this time, really pay attention to the directions! Happy Easter!

  69. mc says

    These were gone-to-heaven delicious! My daughter ms picky eater gobbled them up faster than Ive ever seen her eat buns before. . And she is totally a bread girl! She closed her eyes while chewing lol. Thank you for sharing this recipe. I am waiting for tomatoes on sale to try your salsa.

  70. Shannon says

    These are amazing and so delicious – I made them for Easter dinner and people went nuts over them. I am going to try and make loaves today :)

  71. says

    Of course, I found this awesome WW Dinner Rolls on Pinterest and made them right away! I did one little change though, as I cannot stand the taste of honey, I used maple syrup instead and they came out insanely good. With two toddlers, I am always trying to use more WW flour and have being making breads and even flour tortilla wraps switching part of the white flour with WW with tremendous success, so I don’t really have to say how happy I was to find 100% WW dinner rolls, that would be light and fluffy, just as regular white rolls. And best of all, both of them love the rolls!! Thank you so much for sharing such a great recipe with pictures (that was so important!!) Thanks a million!!

  72. Mark says

    I’m making these tomorrow. I grind my own hard red spring whole wheat berries for flour. I notice in the yeast proofing stage that it calls for simply yeast and water. Poor little yeast guys have nothing to eat so I’ll be adding some of the honey to help activate the yeast. And use patience and don’t rush the process. Bake with your eyes, not just a timer.

  73. Pamela says

    I want you to know, I’ve made it 4 times, by hand, using king arther ww, a coffee cup @ 1 c., Milk with vinegar for buttermilk, 1/4 c. and 1/2 c. Raw honey; let it rise on a warmed but off oven…. Even a pkg of yeast instead of 2 tbsp!

    Its been too wet (high humidity here) too sticky (I ran out of flour the last time) and since our 9×13 pan broke, I’ve been using 2 square pyrex…

    You can’t screw this up! Regardless of what your dough looks like, finish it, you will still get something far and above what you can buy! The last time it was so sticky I couldn’t make the shapes I was happy a lump of it fell from my fingers into the pan!

    My fiance won’t buy bread anymore. He does the shopping most times, and he always makes sure to ask me if I need anything for the bread. buys things specifically to go on the bread he never thought of when we were eating store bought!

    • Herm says

      That is encouraging. I made them today for the first time. I live in Sydney Australia and it is pretty humid here too, not to mention we have slightly different ingredients. It was such a sticky mess and I added way too much flour in the end. They are pretty dense now, I wish I would have dealt with the stickiness and just baked them. Will try baking the sticky globs after reading your comment. It still tastes wonderful, can’t complain!

  74. Loral says

    Greetings from NZ, had to come back to express my delight and appreciation for you sharing this top-class recipe. They came out PERFECT, I am seriously impressed with them, and more superior than shop-bought, by a country mile. Now I’m spoiled and don’t think I will ever be able to go back to shop-bought lol. Thank you, you’re a legend :-)

  75. Cclark says

    I have been looking for a recipe for whole wheat rolls that weren’t dense and heavy. I have found it thanks to you! I have made these several times and they are so easy, fluffy, and delicious! The best part is that I can have fresh homemade rolls in about 2.5 hours with little effort. Thank you!

  76. says

    I let the tap water run until hot, Patsy, so it’s pretty warm – my kids would say ‘hot!’ – and I’ve had good results for years with this. I only know it can’t be boiling hot or it will kill the yeast, so I’ve always just let the tap hotness be enough. You can use a thermometer if you’d like – I think it’s supposed to be around 105 degrees.

  77. julie says

    Made these tonight & they were *wonderful*!! I live near Denver so the altitude sometimes makes a diff in baking. It’s also dry here, yet even so my dough needed the whole 5 c plus a few extra tablespoons (it was fresh ground hard red wheat – don’t know if that makes a diff). (I did it all by hand – don’t have a dough hook. Just used a wooden spoon for the first “kneading.”) Liked the idea of kneading on a towel (2nd kneading) – seemed weird but did seem to help with it being a sticky dough, oddly enough. My knives all need to be sharpened, so I wasn’t sure cutting them all your way was going to help, so I just cut/pulled the entire thing in half, in half again and again and the final ones in thirds. They were still quite sticky to shape, so I wasn’t too picky. I used a little more flour because with it being sticky and cutting the thirds as I went I noticed my first ones were half-risen by the time I finished the last ones.
    Oh! That’s the other comment I wanted to make about high altitude baking with whole wheat flour. My dough *did* rise more than double in about 25min (that’s about typical). So as soon as my rolls were shaped I turned on the oven and sure enough in another 5-10min time they were ready for baking!
    These were a definite hit with the whole family, so I will be coming back to this recipe again & again! Thanks for your *great* directions & pics!

  78. Cathie says

    I just made these today… Feel so awesome to make rolls from scratch. They were diff and beautiful! The taste was a little odd.. Bitter or none maybe.. Haha… I maybe didn’t put the salt in… Could that be it?
    Any ideas how to make them more flavorful?

  79. CJ says

    I am new to the bread making and I made these rolls and they are great. Its the first 100% whole wheat that came out fluffy and light. I did make them without a stand mixer. I used the electric beater for the egg, milk, butter etc.. mixture then slowly added the flour until the beaters couldn’t take it anymore, lol.. Then I started mixing by hand… make sure to flour your hands a bit first so it doesn’t stick to your fingers as bad… I only kneaded for a small bit of time then let them rest. The one thing i want to know is how to make them sweeter. Just add more honey? Or do I need to adjust anything if I do add more honey? I believe that’s the only issue I have with the rolls for my personal preference…. This website was a great find :)

    • says

      Yes, CJ, you can try adding more honey – you might need to add a bit more flour, depending on the amount of honey you add. Glad you liked them!

      • CJ says

        I live in Florida and I had to use a little more then 4 1/2 c of flour anyway when I was kneading. Probably the humidity here. Anyway, I will try the honey and see. Thank you. Also plan on trying your ww sandwich bread as well.

  80. Dr. Kristoffa Iotama I Ninkama says

    Hi Jami – I bake different breads and bread rolls as a hobby between work and other things and Enjoyed your recipe but most of all I just enjoyed the fun side of you. Thank you.

  81. Andrea Tucker says

    I made these rolls today. The pictures made them look so light and airy and I thought I had finally found a good recipe. They turned out heavy and terrible just like all the other whole wheat roll recipes I’ve made. I could tell by the dough that they would be heavy. I followed the recipe exactly and used freshly ground white wheat flour. I’m not sure why whole wheat rolls never turn out good. I won’t make these again.

    • says

      I’m so sorry, Andrea! So many others have had good results that I wonder if you added too much flour? The dough should be sticky, as I tried to show in the photos. These rolls are so amazing, that I’m really sorry yours didn’t turn out!!

      • lindsey says

        There are so many reasons yours could have not turned out from your water temp being too hot or cold (should be 110 to 115) , bad yeast, or too much flour. Bread making is hard following a recipe exactly because it can take a cup less or more of flour depending on where you live…

  82. Bernadette says

    just wanna say this is the best recipe in the world, thank u!! :)

    and Aldo, can i use regular all purpose flour instead of whole wheat??

    • says

      I don’t know, Bernadette, ’cause I’ve never tried, but I assume you can, as it’s very similar to rich white dinner rolls I’ve made in the past with eggs.

  83. Corinne says

    Hi! I hope you have a chance to check this out. I made this recipe, they rose great, mixed great (I think?) but when I cooked them they came out great, then … after a few minutes flopped down? And got heavy on the bottom? Maybe I needed them to bake a little longer? I’m not sure, the top halvs were great but the bottoms … were … mushy and heavy?

    • says

      Hmm, that’s a new one for me, Corinne! Whenever bread deflates after cooking usually means they were over-proofed (too long rising or at too high a temp, so rose too fast), so that would be my first guess without knowing any of the circumstances. Not sure why the bottoms were heavy, though – maybe same reason? Were they nicely browned all over and golden browned on the tops?

  84. Rose says

    I wanted to make these not as dinner rolls, but as buns for sloppy joes. I made each bun twice the size (12 buns instead of 24) but did everything else exactly as you suggest. They came out perfect for sandwiches–big, flat, soft, chewy, and delicious! They were a huge hit. Thank you so much!

  85. Tiffany says

    Not sure where I went wrong with these as I’m a semi-experienced breadmaker.. I’ve made loaves and a bunch of different varieties of bagels. I’m not 100% done yet but they’re resting/rising in the 13×9 pan right now and I have a feeling it’s going to turn out bad. The dough was SO sticky after resting for the first hour. I was surprised because I mixed with the bread hook for about five minutes and touched the dough and it didn’t seem to be sticking to my fingers. But when I went to check it it was SO sticky. Seems like I could’ve easily needed another cup or so of flour. I added a bit (probably half cup or so) after the fact but I’m not sure if I’ve messed it all up at this point. I’m so disappointed! :( Guess I’ll try with more flour next time. Going to bake these ones and see how they are.

  86. Tiffany says

    Update from the previous post – they turned out really yummy tasting! The dough was still pretty sticky but I managed to form about 15 rolls (the rest of it was stuck to my hands and the towel, haha), they rose up just fine.. and they tasted DELICIOUS! Probably a little denser than yours with the extra flour but overall I am pleased! :)

    • says

      Good to know, Tiffany! Not sure why they were so sticky for you, though it is a loose dough and those I know who’ve had trouble usually added too much flour, so careful not to add too much next time. :)

  87. mom says

    Your photo of brushing the buns with butter inspired me :) my kids devoured these! Can’t thank u enough. Again. And I’m not counting the calories from these lol. How to store please?

    • says

      They freeze great and any leftovers I simply bag up and we eat within a day or two. Reheating them in a toaster oven is lovely, too.:)

  88. Katie says

    Thanks for sharing your shaping method! I can’t wait to try it.

    You can save a couple steps by using instant yeast and just throwing it in with the dry ingredients. I make my own “magic bread mix” with yeast, salt, gluten flour, and malted barley flour. I measure out 1 tablespoon of the mix per cup of flour.

    I also use a Beater Blade- it scrapes the sides of the bowl as it mixes, so it mixes much faster. It’s all I use unless I want to whip. No switching to dough hook. I haven’t even used mine in years.

  89. Mae says

    I want to shout out a big thank you!!

    I use all purpose flour and half the recipe to try a white loaf … The dough is extremely soft difficult to manage by hand but fine using a cloth well powder with flour… The result, I pass the folding test!! It is SOFT SOFTSOFT!! Only if I can hug you and jump for joy! I made the whole wheat version was impressed thus I decided to try on the white version…

    Thank you AGAIN

  90. Amy Williams says

    These rolls were amazing for 100% whole wheat! The extra egg must be the kicker. I added 1/3 c honey instead of 1/4 as well. I also used my bread machine to mix and make the dough for the first rise. Super easy to make. I made 18 large rolls in a 9×13 instead of 24 small. They rose heavenly…I’m talking they rose 2 inches above the rim of the pan during the second rise. I always put my bread in a 200 degree preheated oven to rise the second time. I also cover my rolls with a grocery bag and make a type of tent. This really helps keep the heat and gases in so the bread will rise. I turn off the oven right before I put the rolls in, and then I let them rise for 1 hour. The baked perfectly. These were light and fluffy just like a white roll, but with the darker flavor of the wheat, and of course they are so much better for you than white rolls! My kids absolutely loved them! I did too, although they had just a tad too much yeast flavor for my taste so next time I plan adding 1/2 TB less yeast. I’ll let you know how it goes. Thanks for sharing the recipe.

  91. sharon says

    I’ve made these at least 5 times and they always turn out great. I have to put in 6 cups of flour rather than 4 1/2 but other than that I follow the recipe exactly and they’re winners time and time again. I have a bath in the oven now :)
    Many thanks!

  92. Rebecca says

    I would like to make these for thanksgiving and was wondering if I could make the dough ahead of time and refrigerate/freeze then bake the day of… Please advise. Thanks!

    • says

      I’ve never done that, Rebecca, but I think maybe someone has left a comment about that? Sorry, I know there are a lot to go through…
      What I do know is that these freeze beautifully after baking, which is what I usually do for the holidays. I thaw on the day I need them and then wrap them in foil and place in the oven – usually the 20 minutes the turkey rests is the perfect amount of warming time. Hope that helps a little! :)

  93. Jacqueline says

    My friend and I have been experimenting with various bread recipes and swapping ideas, and this is my favourite bread recipe yet! I have been adding white flour to add gluten to all other recipes, but my wise mother said recently ‘I’m sure you shouldn’t need to add white flour, wholemeal flour is best’. So, I went hunting again and found your recipe. I love that you have added all those wonderful wholesome ingredients, such as butter, milk, honey and cream, to the recipe. It gives a lovely soft but dense roll, good enough for sandwiches and an accompaniment to soups. I could hardly contain my excitement when they came out of the oven – I even shared them with my office colleagues, and they seemed impressed. Thank you very much!

    Jackie (United Kingdom)

  94. Stacey says

    Thank you so much for the great pictures and instructions. They look great! I was so disappointing after all my hard work mine didn’t turn out right. The were dense and not to tasty. I know it is something I did. I was hoping you could help me figure out what went wrong. I did only have 2 eggs on hand. Could that be it? Did I not let it rise enough? How many minutes should I kneed each time? I buttered the bottom of my pan too but they all stuck to the bottom. Maybe they stuck because of the same reason they didn’t turn out well. Baking is continuing to be an illusive skill for me to acquire. Thanks for your suggestions.

    • says

      Sorry, Stacey, I know that can be frustrating! Just to let you know I turned out many a dense, leaden loaf of bread when I was starting out, so keep trying! Bread is one of those things that get better with practice. As for the rolls, I’d say to try again with all the correct ingredients and just make sure you don’t add too much flour (but do add the amount called for – just don’t add so much more that it’s not sticking to the bottom of the bowl, just like I pictured). Hope that helps!

  95. Stephanie Hoffmann says

    Holy cow!!! I just took these out of the oven and they are everything as promised! Soft fluffy deliciousness!!!!!! I replaced two cups of the whole wheat flour with spelt flour and don’t have a dough hook so I just mixed it on high with the attachment you started with and it worked fine. They were pretty squished in the 9×13 pan, but worked fine. They rose quite high for the second rise.

  96. erin says


    I just made these a second time for thanksgiving! I don’t have a stand mixer so I used the dough setting on the bread machine and two packets of quick rise yeast and it worked perfect!! Thank you again for such a great whole wheat roll recipe!!

  97. HeatherMichelle says

    Made these for Thanksgiving dinner tonight and paired it with Barefoot Ingrid’s cinnamon honey butter. I do not have a stand mixer, but I did have a six-year old helper. Delicious–mine turned out exactly like the pictures.

  98. Dianne says

    I made these rolls today using my bread machine on dough cycle. I am a lazy bread maker :) and while I have a stand mixer, I wanted to see if I could do it in the bread machine. I added all the “wet” ingredients to the mixer then added the flour (I LOVE King Arthur whole wheat flour) and finally I put the salt and yeast on top (I don’t ever “proof” yeast). The dough was beautiful! I cut the dough into 12 rolls and let it rise another 30 minutes. Baking time was about 23 minutes to perfection! Seriously, so light and fluffy and moist. I’m sure others will be happy to know that the dough can be successfully made in a bread machine. Merry Christmas from another Oregonian! I’m in the southern end of the state and love your blog.

  99. Gloria says

    Hi Jami,

    I was wondering if I reduced the salt and added my own filling, could this recipe make cinnamon rolls ? Please answer back as soon as you can. Thank you so much!

  100. Lydia says

    hi jami! i just tried your rolls! they taste fantastic but came out really crumbly. i followed the recipe exactly,i only used margarine instead of butter. i mean,don’t get me wrong, they are still soft as a cloud but way too crumbly! any advice? maybe something i’m doing wrong?? thank you!

  101. Bonita says

    I am SO going to try these. I haven’t made rolls since I took shortening out of our lives years ago….and since I’ve gone gluten free. But I recently bought some heirloom wheat berries, so tomorrow I’m going to grind me some whole wheat flour in my vita mix and give them a try. I love all your pictures. Thanks

    • Chris says

      Hi Jamie, Wondering if you can substitute half whole wheat pastry flour for some of the regular whole wheat flour, using equal amounts of both in the recipe. Have you tried this?

      Was concerned out responding at the end of this page as there were some very strange looking posts and this was the most recent post in December 2013.



      • says

        Hi Chris! I’ve never used pastry flour in this recipe – I know it has a lower protein amount, which is not as good for yeast breads, so I’m not sure how it would affect the final outcome. If you try it, let us know!

        Oh, can you be more specific about ‘strange looking posts’ – do you mean some of the comments? Thanks! :)

  102. Sarah says

    These look amazing…will try tomorrow. Just wondering, why don’t you want the gluten to develop? What would happen to the rolls if I let it knead for several more minutes to get the stretchy dough I look for when I bake a loaf? Just curious…
    Thanks for sharing!

    • says

      Well, I don’t know the whole science behind bread, Sarah, but I think because it’s a rich dough with eggs it’s sorta a cross between bread and cake and so you knead just a bit (like bread) and then let the eggs do their work (like cake). Or not – I’m just makin’ it up, ha! I only know it works as is and I don’t wanna mess with perfection. 😉

  103. Meemz says

    I tried this recipe but my bread came out crumbly :( I followed the recipe to a T except that I had to add more than 5 cups in total because even at 5 cups of flour my dough was still very sticky. I’m so sad T_T

    • says

      It’s the extra flour that caused the dry result, Meemz. The flour doesn’t need to be sifted, but you cannot add more than a tablespoon or so extra. It is a sticky dough, but if you look at the photos, it’s workable. Try again with less flour and I think you’ll be happy with the results. :)

  104. Chocolateprincess says

    I made these rolls but they did not rise the 2nd time. Do u have any idea what I might have done wrong. Just finished cooking and they are hard and did not rise. I did add 3 tablespoon of gluten to it.

    • says

      I’ve never added gluten, so that may have been it. Also, if they turn out hard for others, it’s often been too much flour added – it should stay a slightly sticky, soft dough – so those two things, I think. Sorry! :(

  105. Pam says

    I made these today with Sunday dinner with my fresh ground whole wheat berries and everyone loved them. I actually used my bread machine. I partially melted the butter and just put it in with the other wet ingredients, then flour and yeast on top. I don’t know if it was necessary, but I added a teaspoon of gluten because of past failures. I set the machine to “dough” and then followed your directions from turning it onto floured surface. They came out so gorgeous, even if they weren’t all the same size – that will come with practice. I’m going to try making buns next. I bet they’ll be great, too.

  106. says

    I made these for dinner tonight and OH. My. GAWD! They are the BEST whole wheat anything I have found!!! I don’t know how you did it, but you managed to create the whole wheat bread recipe I have been SEARCHING for!!!! Thank you for sharing. They are delicious. Definitely adding them to my list of ‘most used’ recipes 😀

  107. Katie says

    I used this dough recipe to make a king cake… I used Splenda instead of sugar because we are on the south beach diet. I this dough is great for the king cake because it is light and fluffy. I added a little vanilla and ground cinnamon to make it sweet!! Super easy recipe!! Thanks!

  108. Elaine says

    these are great – very light and fluffy – so easy! I will definitely make them again. I used Red Star’s Platinum yeast – which really works well with whole wheat flour…definitely a keeper recipe…all my company enjoyed them!

    Thanks for a great recipe and step-by-step photos / guide…very well done!

    • says

      Wow, Sandra, yeah those did not turn out at all. :) It’s pretty clear the problem, though – the recipe can’t be halved successfully. There wasn’t enough yeast or eggs and there was too much flour. You also can’t replace butter and milk with non-dairy substitutes and expect the same results. I’m pretty clear in the directions that the dough needs to remain moist and a bit tacky – too much flour always results in a denser roll. Better luck next time!

  109. says

    Do you have any suggestions for high altitude. We live at 5,000 feet which does strange things to recipes. I baked the rolls- they rose really well, but during the baking process they fell and ended up being like hard biscuits : (.

  110. Emily says

    Hey, I’d really like to go that extra step and make these even healthier by adding Smart Balance buttery spread instead of butter. May I ask why I shouldn’t do this?

    • says

      I’m a firm believer that a man-made food created to replace a real food is never healthier, Emily. Time has proven this over the last 50 years. You may try whatever you like, however, though I wouldn’t know about the outcome. :)

  111. Chef Michael (Dessert Island Sweets) says

    I made and served these at The Wayside Inn, Middletown,VA (the oldest continually operating Inn in the U.S., est. 1791) last Sunday and they were so well received I have added them to my basic menu for all of my private clients, as well.

    They are light, yet with good body and just a touch of sweetness. Served with a salted butter, they are the perfect addition to almost any meal, from Peanut Soup, to Pot Roast, to Shrimp Creole.

  112. Jeremy says

    Quick question – The recipe states 1/2 cup ( 1 whole stick) of butter, but the picture of the butter in the mixing bowl with the honey looks like only 1/2 STICK. Could you clarify this? Thanks.

    • says

      Hmmm, you must live on the East Coast or somewhere that sells butter in longer 1/4-lb sticks – here on the West Coast they mostly look like that, short and thicker. Still 1/4-lb, 1/2-cup, or 1 stick, however you’d like to say it!

    • says

      Treat them like any bread, Lauren. They are freshest left at room temp, covered, but can be refrigerated for longer if you still have some hanging around. :)

      • Lauren says

        Thank you! These were fantastic! I love making mini sandwiches with them for my little one’s school lunches. They love them :) Now if I could make this into a loaf of bread that would be great!

  113. Julie Pullum says

    Made these for the first time about a month ago the night before my daughter left for Asia, we had a houseful and they went down an absolute storm, making them again tonight, just can’t wait to get them out of the oven, whoop whoop!!!!

  114. John Ee Chee Hong says

    Hello there, can I substitute the 2 tablespoons of yeast with 2 tablespoons of sourdough starter, I am afraid the 2 tablespoon yeast will make this bread have a too strong yeast taste, maybe i am wrong since I haven’t bake this yet but 2 tablespoons of yeast seems abit too much if you ask me.

    • says

      I haven’t tried it, John, but I do know that just 2 Tb of sourdough starter would never be enough to rise the dough (or any that I know of), you’d need more like 3/4 cup or more. You can always try decreasing the amount of yeast, but if they don’t rise and aren’t soft, it was because of that. I’ve never noticed an overly yeasty taste – and I don’t think I’ve read a comment that did – but then I’m not at all sensitive to it either.

  115. says

    Awesome website! I have made the rolls twice, both times they’ve turned out deliciously soft an fluffy. my husband and toddler, can barely wait for them to cool. Wanted to share that I did use organic coconut oil in place of butter and almond milk with apple cider vinegar in place of buttermilk. It was a nail biter the first time because while I love to cook and bake and have substituted coconut oil in everything from biscuits to naan to pie crust without sacrificing taste or tender flakiness I am new to yeast breads and your recipe clearly states no substitution’s. Anyhow I figured I had to try to fail, I am pleased to share that the rolls turned out picture perfect and taste amazing, I’m certain do to your step by step instruction. Thanks!

    • says

      That’s so good to know – thank you for sharing that! I only knew for sure that margarines don’t produce the same results, but I hadn’t ever tried or heard of anyone trying coconut oil and almond milk. So glad it worked out so that those with dairy allergies can make them. :)

    • Aimee says

      Curious if you have tried egg substitutes (like ground flaxseed) to make it vegan. I would love to make some delicious rolls for Thanksgiving.

  116. Emily says

    I just wanted to thank you so much for sharing your recipe. I’ve never had rolls turn out very good before. :) These are beautiful, and I even used my grainy home ground wheat. :) Thanks again. Also the tips about broth fixings in the freezer are awesome. Thanks for sharing.

  117. gayle neely says

    Sound good. Would it work to use hand mixer at start and for part of flour, then stir in rest if flour by hand? I do not have stand mixer . I have made breads using hand mixer for first part of recipe.

  118. Vidya says

    I tried this recipe and the rolls were simple awesome! Soft n fluffy. thank you so much for the clear instructions with photos. Trying this again today… this time I am trying to make it as a loaf…

  119. Julie Michelle Donaghy says

    These are wonderful. I followed your recipe exactly and they were awesome! Made them twice now and everyone enjoys them very much.

  120. Priyanka says

    I have had this recipe bookmarked for so long. Finally made it today. Came out superb. Soft and fluffy.
    Except, I’m not a big fan of honey. Can I replace it with sugar coz 1/4 cup honey was a bit too much for me.

    But other than that, I loved it. This recipe is a keeper. Thanks a ton.

    • says

      Yes, you can use sugar – I always try and replace processed sugar with a less processed sweetener like honey. A lighter flavored maple syrup might work for you, too.

  121. jaana says

    I made these last week and they tasted absolutely lovely :) and they really did stay soft and fresh even after a couple of days. Will definitely be making these again this week, way better then store brought rolls. Thank you for the great recipe!

  122. Ben says

    I’ve made these twice, the first time was the full recipe in a 13.5″x9.5″ glass pan. It worked very well with 25 minutes cooking time, they were VERY soft even 4 days later.

    I liked the dinner rolls so much, I decided to try them as buns. I used 2/3’s of the recipe and made 8 buns. However they did not seem cooked and fell while cooling (I believe it’s because of the same 25 minutes cooking time and the larger buns require more cooking time).

    This begs the question should the internal temp of the dinner rolls (or buns) be 205F when done, much like bread? I did check my first recipe and I believe it was around 175F internal temp.



    • says

      I’m glad you enjoyed the recipe! A quick google search shows everywhere from 180 to 200 for an internal temp on cooked dinner rolls. Large rolls would require more time, like you surmise, Ben. Probably just need a bit more trial and error when adapting this recipe that way. :) Personally, they are too rich for buns for my taste – I like these quick, soft buns that I make without the extra butter and eggs:

      • Ben says

        Yes that’s what I had found using google as well. I saw your bun recipe, I will give it a try.

        You are correct they are quite rich, but I guess that’s what made them soooo good.

        I’ve always found whole wheat buns be it 100% or 50% always crack or crumble into nothing when used as a hamburger bun. But as you pointed out in your bread recipe it sounds like it’s too much flour is being used.


  123. Minda says

    I’ve been making these for years now and I figured I should finally leave a comment! These turn out absolutely perfect every single time. I always just knead the dough by hand and normally use milk instead of buttermilk (because I usually don’t have buttermilk in the fridge!).

    The only negative is that these might end up being the only rolls you’ll ever make again… I like to try to make different rolls for every holiday dinner, but my sisters require these for every Christmas/Thanksgiving/Easter dinner! Best out of the oven, but great the next day as well. I found the method for shaping the rolls to be the most helpful! Perfectly shaped rolls every time.

    Definitely try this recipe; you’ll be hooked. :)

  124. Ashley Losey says

    I must be the worst bread maker….my husband says he would like homemade dinner rolls like his grandma used to make, so fluffy and delicious, mine always turned out dense and heavy, I figured out that it was because I always use wheat flour so I was excited when I found this recipe, but when I took them out of the pan they were more like a biscuit mixed with a dinner roll. I noticed they rose quite a bit and I thought that was a good thing… They even filled my 11×15 pan (didn’t have 13×9) and I’m pretty sure I didn’t add too much flour, but I could be mistaken. After I rotated them at the 10 minute mark, they were in the oven for another 5 and the tops were hard (my oven cooks high so I didn’t want them burnt on the bottom) so I took them out and buttered them and they softened up. Think I took them out prematurely? If so, do you think if I pop them back in the oven they will fluff up? Help!

    • says

      I’ve been where you are, Ashley – don’t give up, with bread it really is a matter of ‘practice makes perfect!’ They should NOT be like a biscuit at all. I would use two smaller pans with 12 each vs. the larger pan if you don’t have a 13×9 since that could’ve just made them flatter with more room to spread. They would cook differently (need less time) in a larger pan as well. Give it a try and see if you don’t get better results. :)

  125. tiera says

    Came across this recipe and it was amazing! Fluffy and just amazingly delicious. Whole wheat normally has that taste to it and it wasn’t there in this recipe. My husband can’t stop raving about these. I will definitely be making these again!! Thank you for posting

  126. Maurice Peugh says

    I made these as rolls with stick margarine once and as loaves a second time using Smart Balance and sugar instead of honey. Both times came out great. I also just used a large spoon to mix the ingredients. This recipe is amazing and simple to make. Thanks so much.

  127. cara says

    I hope these are as good as they look! I plan to make them for thanksgiving. I only wish the “print’ function would work. Instead, I had to print out the entire page with all pictures and all comments, which took about 15 pages of paper and ink. And part of it is computer gibberish.

    • says

      So sorry, Cara – that’s terrible! I actually wasn’t aware that the old print function we had for recipes wasn’t working anymore (I’m slowly getting all my old recipes into the Easy Recipe format…), and I didn’t know that the share buttons on the side included the print function that prints out the entire post (with comments and all!). I removed that side print option and updated the recipe on the rolls to be easily printed now. Thanks for letting me know. :)

  128. Carlisle says

    Jami, these rolls were a hit with young (age 6), old (86) and everyone in between at yesterday’s Thanksgiving dinner. Great recipe!

  129. karen says

    I made these for Thanksgiving. I am not a bread maker so when they turned out absolutely gorgeous like yours I was shocked. But they did because of the instructions you gave on how to form them. They were very tasty but heavier than they should have been. I have no idea what I did wrong but plan on making them again for Christmas and would love to correct whatever it is. I did use a cuisinart as I didn’t have a mixer. Could I have mixed too long? Please help! Thanks!!!

    • says

      I’m glad to hear the directions produced good-looking rolls, Karen! Now let’s see if we can’t get them to be as good tasting. 😉 The number one problem people have with these rolls is the relatively wet dough – you do not want to add too much flour or do a traditional kneading like a sandwich dough. A heavy texture is a sign that too much flour was added. Have you watched the video tutorial we did on them? Here’s the link in case you didn’t: Good luck – let me know how it goes!

      • karen says

        Yes the rolls were so pretty! Was excited about that. I will watch the video, since I didn’t, and pull back on the flour a bit. They were still excellent tasting, just a bit heavier than should be so will try your suggestions when I make again for Christmas. Thanks Jamie!

  130. Laura Farnell says

    Took a risk and tried these for the first time for a family Christmas gathering! They were wonderful! I love to bake and am always look for recipes with all-natural, minimally processed ingredients. Everyone enjoyed these! Thanks!

    • says

      Happy to hear this, Laura! I just ate a leftover one a few minutes ago from our family’s celebration – they’re just as good a day or two later, too, I think. :)

  131. debbie says

    ohhhhhh, these look delish! i’d like to make these for christmas dinner. i have recently been diagnosed with type 2 diabetes and have it under control due to the dietary changes i’ve made. i’ve cut out everything white! so these would be perrrrrfect for me. one question. is it possible to halve the recipe and not change the integrity of the final result? i don’t like to keep too many left overs around, cuz it’s just another food distraction that i don’t really need. (i’ve also lost 37lbs. and counting!) , and even if i did want to keep them, i’m not sure i have room in my freezer! if i can’t halve the recipe, i might have to make them anyway….they look sooooooo good! LOL thanks:)

    • says

      Sorry I wasn’t able to respond sooner, Debbie – I was celebrating with my family. I’m not sure if you tried halving the recipe – I’m not sure it would work, as I don’t have much luck halving yeast recipes. I always freeze these and they’re fine – and outta sight. 😉 BTW – CONGRATS on your health changes and weight loss!!!

  132. Amanda says

    I’ve only ever made Rhodes rolls. Let me tell you after trying this recipe I will never again buy a frozen roll. These are the most delicious roll I’ve ever eaten and they are whole wheat which is even better! I just threw the ingredients in my bread maker and the dough turned out beautiful! Thank you so much for sharing this amazing recipe!

    • says

      Seriously made my day to read this, Amanda! I’m on a mission to share how scratch cooking is better than store-bought, so this is music to my ears (or eyes in this case, lol). Thanks for the note on how it worked for you in the bread maker, too!

  133. Susan Patterson says

    Howdy. I’m having some high blood pressure issues and so I’m working on my diet. To that end, I decided to make some roasted red pepper soup today and really wanted a healthy alternative to my normal homemade ciabatta. I saw the picture of your rolls and REALLY was impressed! So…while in the middle of a necessary phone call from a daughter in another state (in crisis, of course), I accidentally used unbleached white flour. :( Sad me. They are in the first rise right now so I’m curious as to how they’ll turn out, but I’m really disappointed because I was looking forward to a darker heartier roll. I’ll let you know how these turn out and start over with whole wheat tomorrow. Thanks for posting the recipe and the pictures, especially.

  134. says

    The first time I made these, I thought I had completely messed them up (added the milk right with the eggs, then forgot the yeast mixture until I had already added the flour!) — but despite my errors, they still turned out to be AMAZING!

    Today, I am using your base recipe to create Sausage Cheese rolls – folding sausage, cheese, and green onions in after the first rise. I also used maple syrup instead of honey. Fingers crossed :)

    Will post the results on as long as they are a success!

  135. Amanda says

    Hi Laura,

    I dont have a standing mixer, can I throw all of the ingredients into a bread maker and turn it on the dough setting?

    • says

      I haven’t done it, Amanda, but if you’re willing to search through the comments, some readers have – I think it’s turned out for them!

  136. cathy says

    Can you clarify how much water to dissolve the yeast in? The recipe says 1/2 cup warm water, but the video says one cup. I’ve tried these twice, but they haven’t turned out well, but I think it’s because I’m adding too much flour. Will try again tomorrow, I hope. Thank you.

    • says

      It’s 1/2 cup, Cathy – sorry for the confusion. :( I probably meant I mix it in a larger, 1-cup measure, since it sometimes starts foaming, depending on the weather, yeast, etc., and you don’t want it going everywhere. Ah, the joys of video! Yes, that’s usually the problem from what I can gather from others – it’s a really sticky dough and isn’t kneaded traditionally at all, just enough to be able to deal with it, like I show. If you kept kneading longer, it would absorb the flour, become sticky again and you’d feel like you need to add more, and so on. Just stop when you don’t think you should. :)

  137. Cherie says

    This recipe seems to indicate 2 tablespoons (Tb) of dry yeast. Are you sure you don’t mean 2 teaspoons ? 2 tablespoons is a lot of yeast for this small amount of flour.
    Thank you………….

    • says

      Yep, Cherie, that’s the recipe as I’ve made it for more than 10 years. You can view the video we have on it for more information, if you wish.:)

  138. Stacey says

    I’m 46 years old, and I have never made a recipe with yeast. I cook a LOT, but I’m afraid of cooking with yeast! Last night I made these rolls, and they were fabulous! My husband bakes ww bread once or twice a week. We have 3 teenagers, so it goes fast! Last night 5 teenager devoured these rolls! One of them even said he never likes anything whole wheat, but he loved them! They will be a regular at our house from now on! Thank you!

  139. M. says

    Jami, I’ve tried these rolls twice, major fail both times. The dough is just too slack. I’ve been baking a good while, so it’s not for lack of experience. Our eggs are jumbo–might that be the problem? Also, we’re in a coastal area–LOTS of humidity. I’m wondering how much liquid I should/can remove, as I know I don’t want to add more flour. Obviously, I am doing something wrong, as so many people have great success with your recipe. If you can give me any hints (and I’ve read through each comment!), I’d be most appreciative. Thanks!

    • says

      I’d love to help, but I’m not sure what the problem is. :( I’ve only had a fail in the beginning if I added too much flour or when I experiment with other flours. The eggs could be adding too much, you’re right. Since you’re a baker, I’d go by feel and add more flour (since you know you’re adding more liquid…) until you get the result pictured where you touch the dough after a minute kneading and it doesn’t stick to your fingers (if you knead longer, it will absorb it again and be sticky which is why it’s easy to add too much flour..). I don’t really know much about humidity, so I can’t speak there. It may just be a trial-and-error for you, but I’d go by feel until you get a dough that looks like the pictures. :)

      • M. says

        Thanks, Jami, especially for getting back to me so soon on this. I’ll be trying these again tomorrow and let you know of my success.

        • M. says

          Well, I’m not sure what the problem is. I tried these again. The rolls are not as light and fluffy as yours seem to be. Such is life! I won’t be trying these again for a while, but I’m not giving up just yet either.

    • says

      I haven’t used hand-kneading, but I know there are comments about people who did. I think you’d just turn the dough out onto a well-floured surface and knead for just a few minutes to get to the next stage?

      • Ju says

        Made a lot of mistakes. I could only guess by the look of the dough, since I hand kneaded. When kneaded after the dough was leavened, it was so sticky that I had to add a lot of flour until it finally became well-floured surface.

  140. Dawn says

    I have found my 100%WW sub roll recipe! It came out great!
    My rising time was extended 30 min’s to an hour longer due to an interruption (will try 1 hr next time.)
    Besides this, I followed the basic recipe, mixing by hand…
    During the kneading step I kneaded thoroughly 7 times (will try 5 next time – my Mom taught me that “a few” means 5-7.)
    I cut the dough into 4 pieces vs 24.
    I buttered a pro, perforated 8 roll sub roll pan.
    I purchased it on-line, sawed it in half with a jig-saw and filed the sharp edges – making it a 4 roll sub pan to fit my common oven.
    Once in the wells, I slightly and gently narrowed the rolls so they didn’t touch at their sides and lengthened them to within 1 1/2 ” from each end of each “well” of the pan.
    I placed a sheet of foil under the perforated pan in the oven for obvious reasons.
    I freeze them to make quick salmon salad subs for my husband’s many baseball games!
    He really likes how tender they are! Thanks so much for this wonderful recipe!!
    I will try this recipe as a braided challah bread next – maybe with blueberries and milk chocolate chips!
    Please tell me if you think they will still be firm enough to hold the salmon salad if the dough rises only 1 hr (vs the almost two hours) and kneaded 5 times (vs 7.) Thank you, Dawn

    • says

      Thanks for all this info, Dawn! It will be great for other’s looking for sub rolls. I’ve not tried it with this size of roll, so I don’t know, but I’d think they’d still be okay with the shorter rise and the kneading is only to get it to a point that you can work with it, so whatever that is should be fine. :)

  141. Dawn says

    I cut the dough into 4 pieces (vs 24), used a sawed-in-half (to fit my common oven) 8 well pro perforated sub roll pan and made the most tender sub rolls from this recipe!
    I freeze them for quick, large salmon salad subs “to go” for my husband’s many baseball games – He likes tender 100% WW. You saved the day – Thanks!

  142. Susan says

    I never expected 100% whole wheat buns to come out so light and delicious. This is brilliant and they come out beautiful! Thank you very much. :-)

  143. J. says

    I kneaded the dough in the bread machine, but dough came out extremely sticky. After the horror stories in comment section I decided against adding too much extra flour. I’ll put them in the oven in a few minutes, and hopefully they’ll come out slightly decent. They were nearly impossible to get off my hands, let alone shape into balls. :(

  144. Sierra says

    December 23, 2013

    Wow! Gorgeous rolls, and it all worked perfectly. Thanks for the tips about using a towel and cutting up 24 pieces. The pictures and extra tips was necessary and much appreciated. This is my contribution to Christmas dinner, and these rolls will be LOVED. Thanks to everyone who made comments!

  145. Sierra says

    Oops! Grammar error! Pictures and tips WERE much appreciated. Also wanted to say that I used agave syrup instead of honey. Used King Arthur WW flour. Very important to fluff up flour. I emptied half a bag into a large bowl, thereby fluffing it. Then, used a large spoon to lightly lift flour into a measuring cup and level it with a knife. Used only 2 extra T at the end. Used a mixer just as Jami did. Oh, ahead of time, find a brush to coat the rolls with butter at the end. Thank you, Jami, for your friendly and supportive help. I’m next going to try your ww peanut butter cookies in your 15 Christmas Goodies.


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