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    Home » Blog » Whole Food Recipes » Homemade Breads

    March 27, 2018 | By Jami

    The Original Soft 100% Whole Wheat Dinner Rolls Recipe

    Jump to Recipe

    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.

    Buttered whole wheat dinner rolls in baking pan.

    This is the best dinner roll recipe - truly. Originally published in the first year of the site, this incredible all whole wheat dinner roll recipe remains one of my most popular recipes, which it deserves - I've actually had a friend tell me she dreamed about these rolls!

    You'll find both a 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!

    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.

    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!

    Whole Wheat Rolls Video

    How to Make Soft 100% Whole Wheat Dinner Rolls

    Note: this is a picture tutorial - for the full printable recipe, scroll to the bottom of the page.

    Mixing honey and butter for Soft Whole Wheat Dinner Rolls

    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 into the bowl of a stand mixer, add the honey and cream them together with the paddle attachment.

    Mixed honey, butter, and eggs for Soft Whole Wheat Dinner Rolls

    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.

    Mixing flour into liquids for whole wheat dinner rolls.

    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.

    Kneading Whole Wheat Rolls

    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.

    Testing the dough for Whole Wheat Rolls

    TIP: if you keep kneading, the flour will absorb and the dough will stick to the bowl again. You should knead just a minute or two, adding the small amount of flour and scraping the sides, just until it's not tacky when touched.

    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.

    [adthrive-in-post-video-player video-id="iMa24w5L" upload-date="Tue Aug 09 2016 18:07:37 GMT+0000 (Coordinated Universal Time)" name="An Oregon Cottage - How To Make Softest 100% Whole Wheat Dinner Rolls You've Ever Had" description="The softest 100% whole wheat dinner rolls you've ever had - complete with tutorial & make-ahead tip. Easy and so good - with or without butter."

    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, it’s 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 – 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!)

    Soft Whole Wheat dinner rolls dough

    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.

    Gently kneading Soft Whole Wheat dinner rolls

    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.

    Buttering baking dish for whole wheat dinner rolls

    8. While the dough is resting, pull out a 13x9-inch pan and butter it generously on the bottom and sides.

    Cutting whole wheat dinner roll dough

    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.

    shaping whole wheat dinner roll dough balls

    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.

    whole wheat dinner roll dough balls in baking pan

    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.

    Risen dough balls for whole wheat dinner rolls

    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.

    buttered tops of freshly baked whole wheat dinner rolls

    14. Brush the tops with softened butter when they come out of the oven (just do it - you'll be glad you did).

    Soft Whole Wheat Rolls inside in pan

    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!

    Inside whole wheat dinner rolls

    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.

    You can also try a fun variation on this incredible roll, nice for larger gatherings:

    Soft 100% Whole Wheat Crescent Rolls!

    Buttered tops of freshly baked whole wheat dinner rolls
    Print Recipe Pin Recipe
    4.69 from 410 votes

    Soft 100% Whole Wheat Dinner Rolls

    The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!
    Prep Time2 hrs 30 mins
    Cook Time25 mins
    Total Time2 hrs 55 mins
    Course: Bread
    Cuisine: American
    Yield: 24 rolls
    Author: Jami Boys

    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
    • 4½ to 5 cups whole wheat flour
    • 1 ½ 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 4½ 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

    *Scant tablespoons, meaning not rounded, just under the top. This recipe is a low-knead bread, so it calls for more yeast than normal. However, you can use less - 1-1/2 tablespoons is the amount in 2 packages of yeast and should be sufficient if you are using packets. Some commenters have used 2 teaspoons to 1 tablespoon and thought they were fine. Experiment at your own risk, lol.
    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.
    • 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

    Serving: 1roll | Calories: 135kcal | Carbohydrates: 19.7g | Protein: 3.6g | Fat: 4.7g | Saturated Fat: 2.7g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 0.8g | Sugar: 3.5g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
    Soft whole wheat dinner rolls

    Want more easy, you'll-never-buy-bread-again recipes?

    Whole Wheat, Soft & Easy Sandwich Bread

    Easy Artisan Bread

    Quick & Tender Homemade Hamburger Buns (or Breadsticks)

    Tutorial: Simple French Baguettes Recipe (or The Bread You Can’t Stop Eating)

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Sherry Owens says

      March 21, 2023 at 10:35 am

      Sherry Owens
      I have limited storage space and do not have a stand mixer. Can I make these rolls by hand? I have looking for a good recipe for 100% whole wheat rolls for years and can't wait to try these!

      Reply
      • Jami says

        March 21, 2023 at 12:15 pm

        Yes, many people in the comments have told me they've made them by hand!
        Use the photos to see what the dough is supposed to look like after mixing to know how yours should look like by hand - again, the key is to not add too much flour. 🙂

        Reply
    2. Ali says

      March 06, 2023 at 4:00 pm

      Thank you! They came out beautiful! Made a bakers dozen, lol…plenty big enough for burger or any kind of sandwich n were done at 23 minutes!
      Looking forward to making the crescent rolls..

      Reply
    3. Ali says

      March 06, 2023 at 6:40 am

      If I want burger size rolls, how big should I make them and is there difference in baking time

      Reply
      • Jami says

        March 06, 2023 at 1:32 pm

        Do you mean still baked in a pan like this or more separately on a cookie sheet? For burgers, I'd think double would be sufficient, so divide the dough into 12 instead of 24. You'd definitely need to bake longer if baking in a pan still, but maybe not on a cookie sheet? I'd start with the time in the recipe and then check and see if they need a few more minutes.

        Reply
    4. Daniel S. Mountain says

      November 24, 2022 at 7:34 am

      Forgot the salt because I was too busy wondering which type you meant. Kosher salt has a lot less volume by weight than finer salts. So if you could please clarify which one you used, or give weight-based measures, I'd appreciate it.

      Reply
      • Jami says

        November 24, 2022 at 9:16 am

        Unless the recipe specifies kosher salt, it's regular salt.

        Reply
    5. Sharon says

      November 17, 2022 at 4:19 pm

      5 stars
      This was my first time making whole wheat rolls and they came out great! I followed the recipe exactly except substituted 3 Tbsp stevia + 1 Tbsp milk for the honey. The rolls were definitely light and fluffy! Thank you for the detailed instructions. Had I not read through them before starting, I would likely have added too much flour. Highly recommend this recipe!

      Reply
      • Jami says

        November 18, 2022 at 8:58 am

        Wonderful, Sharon - I'm so glad! And I so appreciate the the review. 🙂

        Reply
        • Alexandra says

          November 24, 2022 at 12:40 am

          4 stars
          Hi there,
          I used this recipe too, even though I got pretty upset at the point where you say it's not the time for substitutes. Great. I'm dairy free and pre-diabetic so people with dietary issues should just get lost? My whole life is about substitutes unfortunately. People can also leave the honey (3 tbsp monkfruit/erythrit+ tbsp milk) and tons of other sugars out when using instant yeast. 2 tablespoons of yeast would be enough for a football team, so if you're just making it for yourself, 2 or 2 and a half teaspoons of yeast is perfectly fine. Also, we don't need a full chicken pen, 2 eggs can do the job. Dairy free milk and butter does the same job as the "normal". All people out there with food allergies or diabetics, please try this with the substitutes, it will be great!

          Reply
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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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