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.
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! We made a video showing you all the steps, too, 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, click the arrow at the top or 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.
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).
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!
Make ahead tip: 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.
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
- 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
- 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 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.
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Melissa says
Delicious! We almost ate them all and I shared the recipe with our dinner guests! They were excited 🙂 4.5 c of flour was the perfect amount, and the video was helpful to watch, as others stated. I did 2 oz dough balls and got 27 rolls out of the batch, if that is helpful for anyone. Thanks for the tasty recipe, I think we will be making these again soon!
Jami says
Glad you liked these, Melissa!
Revathy says
Hi Jami. Is there a substitute for honey? Honey shouldn’t be cooked as per ayurveda. If there is any substitute what’s the quantity? Thanks in advance.
Jami says
You can use sugar or maple syrup. It feeds the yeast and gives a bit of sweetness to the rolls.
Rebecca says
I was so excited to make these, but they came out dense despite the fact that I tried not to use too much flour. I started with the 4 1/2 cups and then added about 4 tblsp as I was mixing because it was still sticky and tacky and sticking to my fingers when I tried to test it. Finally I just left it that way so that I wouldn’t add too much flour. It stuck to the bowl after the first rise as added about a tblsp of flour at that point to help. I did something wrong, just not sure what!
Jami says
The key is to add the extra flour and just mix it in – don’t mix too much or the flour will just be absorbed again. After the rise, you only need to flour your hands and surface – it’s okay to use surface flour to shape. Hopefully that will help!
Dana in Eugene Oregon says
I made these last night in bun size for some pulled pork sandwiches and ithey was perfect. Great fluffy texture but held up to the wetness of the sandwich ingredients.
naomilevin says
Came out terrific will be using this regularly. I made half a recipe – lucky thing I didn’t watch the video where you say this won’t work until I was have way through making them. I punched down the dough out of habit, got a sticky mess and went back to see if this was right. by the time I finished watching the video it has puffed up again and I scooped it out like you show and it worked perfectly (I use one egg).
Jami says
Good to know!
Dana in Eugene says
I only made half a recipe, too, but I used an egg and a half. They came out great.
Jami says
Great!
Liz says
I stumbled across this recipe on a desperate search for whole wheat rolls that were still soft and fluffy after a couple years of ruining my reputation of baking with dense wheat bombs every holiday. (I must admit, I tend to be a flour fanatic.) I denied myself the extra flour gorge and these rolls were a hit!!! They are seriously the whole wheat version of Hawiian Sweet Rolls! They’re that soft! Thank you for sharing this treasure! This is a family staple now!!!
Jami says
Yay! So happy to read this, Liz. 🙂
Reet says
Is there a substitute for egg?
Jami says
I haven’t tested anything else but eggs, Reet, so I can’t help you with that.
Allie says
I was afraid that 24 rolls would be too much for us so I cut the dough in half. I used half the dough to make cinnamon rolls. The rolls and the cinnamon rolls came out fantastic. This dough really rises easily and the dinner rolls and cinnamon rolls came out unbelievably soft flavorful and fluffy. Thanks.
Jami says
Great idea, Allie – the cinnamon rolls sound terrific!
Josie Leonard says
These rolls are exactly as advertised! Light, fluffy, full of flavor, and fail proof. The only VERY MINOR adjustment I would make would be the addition of a tiny bit more salt. We use pink himalayan salt and that possibly doesn’t pack the punch of a more traditional salt. Or using salted butter on them when serving could also take the salt content up a notch for the home run parker house roll. But, other than that they are delicious!!
Jami says
SO glad you like these rolls, Josie!
Jo says
It did not work 🙁
Laura says
Oh. My. Gosh!! Fantastic!! First time to make all wheat rolls! Loved your instructions and pictures. Pushing the dough up through your fingers is a great idea! You should have a disclaimer though….. You cannot stop at just one!!! ❤️👍
Jami says
Ha, ha – you’re so right, Laura, especially when they’re right out of the oven!
Beth says
Any other first time recipe makers find their rolls came out of oven with a strong alcohol aroma, & after cooling a few minutes, strong flavor as well? All fresh ingredients and followed recipe/video to a ‘t’. ??
Jami says
Wow, that’s never happened to me and you’re the first comment I’ve heard about that. Wonder if your wheat wasn’t fresh or something?
Arica says
I did some research on this. The alcohol smell can occur if the dough rises too long. The yeast over ferments.
Jami says
Thank you for looking into this Arica!
Beth says
Thanks for sleuthing it ~ Live and learn!
Joy says
Hello! I just made these with wheat flour! AMAZING!! I’m wondering…. can I make them using just white flour or not a good idea? Thanks!
Jami says
I suppose you can, Joy, as it’s a basic recipe – I’ve just never done it! You might have to use a bit more flour, but only a bit.
Jennifer Long says
I am so impressed with these rolls! They are simply perfect in every way. Thank you!
Jami says
You’re so welcome, Jennifer – glad you enjoyed them!
Elizabeth says
Could I make these in muffin tins so each roll has a crusty outside? Have you ever tried that? Thank you. I have made this recipe many times and love it!
Jami says
I haven’t tried that, Elizabeth, but I don’t see why not. Glad you like these!
Elizabeth says
So I tried this and the lesson here is don’t try it. Lol. Even though I greased the heck out of the muffin tins they did not release. Am currently making bread crumbs out of the remains. Lol Good thing I have time to make them again the right way before Thanksgiving.
Jami says
Oh, shoot – didn’t even think about them being hard to release. Yes, good to have tried that early!
Maggie says
Hi
Would like to know if I can use the whole wheat flour I buy from an Indian store
Will this make a difference in the texture or I should use only the flour recommended by you
Jami says
I don’t know what kind that is, but if it’s a hard wheat (either red or white) it should work – that’s what I use. Soft wheat has less gluten and so is better for quick breads (not yeast based).
Dolores says
Made these dinner rolls and I must say for my first time baking whole wheat dinner rolls, they came out amazingly soft and flaky ❤️❤️ Just delicious🥰🥰
Great recipe a keeper👏🏽👏🏽
Jami says
Glad to hear it, Dolores!
Roger says
the rolls turned out Just as described , they are great! Recipe is a keeper.
Jami says
Wonderful!
Clyde Reed says
Could this be mixed in a bread maker using the dough making function? We’ve mixed pizza dough, artisan bread dough and conventional roll dough that way ( have no stand mixer or food processor—no counter space!).
Jami says
Hi Clyde – I don’t have a bread machine, but there are comments here that say it has worked! I know there are a lot of comments to look through – you could do that or just do what you’ve done with other recipes and see if it works. The key is to not add too much flour, though – it’s a stickier dough – or the rolls will be too dense.