I promise these will be the softest 100% whole wheat dinner rolls you’ve ever had – and they are easy to make with this complete step-by-step tutorial (& make-ahead tip). These are so easy and so good – with or without butter!
Check out more of our best bread recipes here.
This is the best dinner roll recipe – truly. Originally published in AOC’s first year, 2009, this incredible all whole wheat dinner roll recipe remains one of the site’s most popular recipes, which it deserves – I’ve actually had a friend tell me she dreamed about these rolls!
You have both the picture tutorial and a video showing you all the steps below, so there are a couple of ways to learn how to make these soft dinner rolls even if you’ve never made bread before. And you’ll want to – they really are amazing!
My family loves, loves this whole wheat dinner rolls recipe (well, they all tell me that yeast rolls are better than baking powder biscuits, but just between us, I also secretly crave these).
Along with my 100% whole wheat sandwich bread, these sweetened-with-honey whole wheat rolls are what finally made me believe that “soft” and “whole wheat” could actually coexist in a bread.
Can you really have fluffy and soft dinner rolls that are 100% whole wheat?
Actually, after tasting these rolls, many people have told me they don’t believe they are 100% whole wheat (and just plain old regular whole wheat at that). They think I’ve added at least some all-purpose flour.
But it’s all true. These soft and fluffy dinner rolls are made with only whole wheat (I’ve also made them with all spelt flour, too, with good results). It’s the eggs, 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.
If you bring (or serve) these rolls to any dinner, holiday or otherwise, everyone will be begging asking you for the recipe. And they’re easy, too, once you get the hang of working with a slightly wetter dough.
Don’t believe me? Follow along and I’ll show you all the steps, including what the dough should look like so you can see that it’s all true.
Be like the thousands of other people who’ve made these rolls and been the star of the party!
How to Make Soft 100% Whole Wheat Dinner Rolls
Note: this is a picture tutorial – for full printed recipe, scroll to the bottom of the page. Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
1. The first step is to dissolve the yeast in a 1/2 cup of warm, not hot, water. Just measure out the water in a glass measuring cup using warm tap water, add the yeast and stir it in with a whisk, and set it aside.
2. Add softened butter (no substitutes, please- now is not the time!) into the bowl of a stand mixer, add the honey and cream them together with the paddle attachment.
3. Add the eggs and beat, scraping the butter from the sides. Pour in your warmed buttermilk (or milk) and the yeast mixture.
Note: It will not be smooth, as this picture above shows- it’s OK to see lumps of butter floating around.
4. Mix in 4-1/2 cups of 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.
This is the whole wheat flour I like, and this is a lighter whole wheat flour that will make your rolls even fluffier.
5. Change to the dough hook and knead for only a couple of minutes– we’re just trying to lose the extreme stickiness here, not really to develop gluten. Add a couple more tablespoons of flour, if needed.
Tip: if you keep kneading, the flour will absorb and the dough will stick to the bowl again. You should need just a minute or two, added the bit of flour and scraping the sides.
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. In the photo above, the dough is still sticking to the bowl (good), but not to my finger, so it’s ready to rise.
6. Leave it in the mixing bowl, cover it with a towel and let sit at room temperature for an hour.
NOTE: This is where the video may really help explain better if you’re wondering what the dough should be like (the #1 problem people have is adding too much flour and coming out with dense, heavy rolls).
I have answered a lot of questions about this recipe over the years, but with hundreds of comments, itβs not like you are going to attempt to wade through them all. From what the dough should look like, to equipment, to adding too much flour β I try to address the most often asked questions and comments in this video. (UPDATE: for some reason I have 1 cup of water in the video, but it’s only 1/2 cup – use the printable recipe ingredients below!)
This is the dough after the first rise. As you can see, it has risen some, but is not really “doubled.” It’s OK, they will rise more in the pan.
7. Turn the dough out onto a floured surface and knead with hands a few times, then cover it with a towel and let rest for 3 minutes. TIP: I like to use a clean tea towel for easy clean-up, plus it helps use less flour.
8. While the dough is resting, pull out a 13×9-inch pan and butter it generously on the bottom and sides.
9. Cut the dough into 24 even (or as close as you can get) pieces. Flatten it out into a rectangle shape and use a knife to cut it into 24 pieces.
As you can see above, the middle pieces are bigger than the corner ones, so I just cut some off the middle pieces and add them to the corners.
10. Shape the dough pieces.
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.
Then turn the dough ball over and pinch the ends in together.
11. 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 everyone loves (the center ones are my favorites…).
12. Cover the pan (I shake off the towel I used to shape them, then cover with that), and let rise for another hour. TIP: 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.
13. Bake for 20-25 minutes until golden brown. I rotate them after 10 minutes for even browning.
14. 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 cooled to 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!
These make terrific whole wheat sandwich rolls, too – think of all the ‘sliders’ you can make healthier now!
To Make Ahead:
- You can make these up to a month in advance, let the cool in the pan, remove them as one piece, separate into 2 sections of 12 rolls and place each section of rolls into a gallon sized freezer baggie.
- Freeze until needed, or up to 4 months.
- When ready to serve, take them out in the morning to thaw, then wrap the 12-roll section in tin foil and heat in a 300-350 degree oven for 15-20 minutes or until warm.
Soft 100% Whole Wheat Dinner Rolls
Ingredients
- 2 tablespoons active dry yeast instant works, too
- 1/2 cup warm water
- 1/2 cup butter softened
- 1/4 cup honey
- 3 eggs
- 1 cup lukewarm buttermilk or milk
- 4Β½ to 5 cups whole wheat flour
- 1 Β½ teaspoons salt
Instructions
- Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
- 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 warmed milk along with the yeast mixture.
- Add 4Β½ 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 at a time, if needed. (Do not add too much.)
- 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.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
Notes
- You can make these up to a month in advance, let the cool in the pan, remove them as one piece, separate into 2 sections of 12 rolls and place each section of rolls into a gallon sized freezer baggie.
- Freeze until needed.
- When ready to serve, take them out in the morning to thaw, then wrap the 12-roll section in tin foil and heat in a 300-350 degree oven for 15-20 minutes or until warm.
Nutrition
Want more easy, you’ll-never-buy-bread-again recipes?
Whole Wheat, Soft & Easy Sandwich Bread
Quick & Tender Homemade Hamburger Buns {or Breadsticks}
Tutorial: Simple French Baguettes Recipe {or The Bread You Canβt Stop Eating}
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Erin says
These buns are amazing! I was hoping there is a way I can tweak the recipe to increase the fiber content. Do you know what I could add or substitute to do this? Iβm new to baking my own bread so any guidance would be appreciated! Thanks!
Jami says
Well, using whole wheat makes this more fiber than white rolls (1 cup all purpose has 3 grams fiber, WW has 15). But you could also add 1/4 cup of wheat bran (7 grams fiber) and/or 2 tablespoons flaxseed meal (4 grams fiber). I’d probably add 2 TB to 1/4 cup less flour in the beginning to see how the dough looks before adding more.
Janet H says
Thank you for this recipe.
My husband loves his bread without any honey so he can spread vegemite on his toasted bread. Question – can I omit the 1/4 cup honey entirely or what should I substitute it with?
Jami says
You can try, Janet. I would leave a little sugar to give the yeast something to feed on to increase rise, so maybe 1-2 TB sugar?
Pearl says
Hi Jami,
I’ve tried so many wholewheat bread recipes & this is the best so far. Thanks for sharing
Jami says
Yay! Thank you so much for taking the time to leave a starred review. π
Karen says
Hello, love the sound of these rolls. Would I be able to freeze the dough before they rise? I usually have 4 different kinds of frozen dough balls in the freezer and place only 4 in a pan to rise and then have a selection after they are baked, I would like to add these. Thanks
Jami says
You know, I haven’t tried that but I don’t see why not as they are a yeast bread. You’ll have to test it for us. π
Dianne says
Hi. Can make this with less yeast? If yes, by how much? Most bread recipes with the same amount of flour has about 2 teaspoons of yeast. Would like to know what is the reason behind 2 tablespoons of yeast?
Jami says
I’ve used this recipe for so long and the rolls are so much better than any other 100% whole wheat rolls I’ve ever had that I don’t mess with that. I’ve adapted other things along the way from the original recipe I got on a recipe card from a WinCo flour bin almost 20 years ago now, but not the ratio of yeast-flour-liquid. It is more than typical recipes and I have read that doughs enriched with butter, eggs, and milk often have more yeast to compensate and still get a good rise in an hour or two.
That said, you are welcome to experiment! I would make it as written first, though, so you’ll be able to tell if there’s any difference.
Gail says
Ohh my! I made, skeptical about the reviews about how good the bread was. I ate crow. Itβs an easy-to-make recipe, great instructions, soft as they said. Not at all bitter as so many whole wheat recipes are. I personally think itβs the best bread I ever made. As a preference I only eat bread hot just out of the oven. ( hey I grew up in a large family so we had little leftovers) my husband ate n he said I think this is best bread u ever made (wish he did not say that though because Iβm a frequent bread-maker baking from many recipes. Iβm sure that tells u what your other bread recipes were ) anyway my flour was lidl brand whole wheat flour and agave as I was out of enough honey. The only reason I did not give a 5 star is, because in life there is always room for improvement. Great bread recipes. Iβve since shared.
Jami says
Wow, this is a great review, Gail – thank you! So glad you enjoyed my recipe. π
Ana says
this is THE RECIPE for the SOFTEST and FLUFFIEST 100% WHOLE WHEAT BREAD! I tried the dinner rolls and Pan De Siosa (circular bread topped with melted butter, sugar and shredded cheese). Thank you for this dream recipe perfect for healthy nutritious bread!
Jami says
I’m so glad you liked it, Ana – thank you so much for the review!
kris says
i wonder why my bread turned out to have a super crispy outer crust. soft inside. i loved it!
Jami says
You can always put the rolls in a baggie or lidded container while they’re still warm and the crust should soften.
Vicky says
I made these today & so glad they turned out great. Soft & fluffy buns & so good. I never thought that 100% whole wheat can be this fluffy. Glad I came across your recipe. Thanks.
Jami says
You and me both, Vicky! I’m glad you gave them a try – thank you so much for the review!
Macy says
Itβs very soft and fluffy but you can taste the yeast. Can I reduce the yeast?
Jami says
You can sure test it out now that you know how they turn out with the larger amount.
R says
Rolls were soft and pliable and instead of making them as rolls I used the dough to make buns for sandwiches and hamburgers.
Kept in a bread tin for 4 days without an issue but they were becoming crumble on the third day.
Thank you for the recipe.
Jami says
Fun adaptation – thanks for that idea.
Carmel says
Today I made these absolutely delicious whole wheat buns. I didnβt use all whole wheat, but equal amounts of white and wheat. They are the best buns I have ever made in all the years that I have been baking. Iβm serving them tomorrow to my family for an early dinner. It is my go to bun recipe forever!
Jami says
Oh gosh, what a glowing review – thank you so much, Carmel!
Toyin says
Hi Jami, thanks for the recipe it turned out great , soft and yummy though I got short on whole wheat flour and I added a bit of white flour to it and I also halved the recipe since I was making for just two of us but it was good. Thanks for sharing the recipe, itβs a keeper.
Question- can this recipe or the 100% soft sandwich bread recipe be swap with rye flour? Look forward to your response.
Thanks.
Jami says
Glad you like this recipe! You can add some rye, but they won’t work with 100% rye, as it doesn’t have the gluten required to get a good rise.
Toyin says
Thanks Jami for clarifying that.
Faith says
When halving the recipe do I go with one egg or two
Jami says
I don’t know – I’ve never done it, I just know lots of people have written that they have. π
I’d probably go with one egg and an egg yolk.
Laura Edwards says
Although you said the recipe could not be halved in your video, I halved it anyway and it came out just great! Did not have a dough hook so I just resorted to using my spatula which took more time but did not make a difference in the end-product. Added an egg wash to the top of the rolls pre-baking for an even smoother, shinier finish! Came out with very soft rolls that weren’t too wet or too dry! Thank you for the wonderful recipe!
Jami says
Glad that worked for you, Laura! I have had others tell me they’ve halved it, too.:)
Heather says
I have made these buns twice, both times they were delicious!
Just wondering, do you think I could shape these rolls into a hot dog bun?
Thank you, Heather
Jami says
Yes, you can shape these into buns (though I do have a really quick and easy easy, soft bun recipe here).
Thank you so much for the review!
Esterleen Borman says
I simply love it as i have to make half healy for my hisband post heart attack and half “normal” for my nephews who Loves the white Fluffy, milky dinner rolls at any time….. not time….not just hubby too!
Jami says
Wonderful to make it work for your family! Thanks for reviewing!
Alex says
These looked so good but mine turned out like bricks! Any idea what I may have gotten wrong? They rose both times and everything but seem to have fallen when I put them in the oven.
Jami says
Two things can cause that – too much flour added (and because it’s a wet dough, that’s easy to do), and overproofing can cause bread to deflate when they hit the oven.
Victoria says
The fluffiest dough whit whole wheat flour I’ve ever made! I used almond milk & also some rice wheat. These are so yummy thanks for the recipe!
Jami says
So glad to know they worked with your adjustments, Victoria.
Thank you for the review!
Stephanie says
Can I make these with 100% whole wheat king arthur flour?
Jami says
Yes!
Brittany says
These are great! Thank you! I got lazy the second time and just mixed everything in the same bowl and they were still great. I even used a bit of olive oil in place of half the butter and it worked just fine. Made them even healthier. Yummy!
Jami says
Great – so glad these worked for you! Thanks for leaving a review. π