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!
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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!
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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.
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.
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 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!)
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 13x9-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.
You can also try a fun variation on this incredible roll, nice for larger gatherings:
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)
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Amy says
Hi Jami, as an alternative I was wondering if I could take your 100% whole wheat sandwich bread recipe (fantastic BTW) and just divide that dough into rolls and bake? If you've already tried that, did it work at all?
thank you!
Jami says
Yes, you can do that of course, though they won't be as soft as these rolls because the sandwich bread doesn't have the eggs.
Allat Harris says
I had a difficult time getting the recipe on my cell phone, can you please tell the measurements of the ingredients as you use them in the video, thank you.
Jami says
Here's what I do on my phone to read recipes easier: jump down to the recipe from the top of the page and click on the PRINT icon in the recipe card area. It will open on a new page on your phone with no ads (you do not have to print). Use that as you follow along with the video!
PaulaA says
Great recipe! I halved and made 6 burger buns with an egg wash and various toppings- sesame/herb, poppy seed, garlic/onion. I think you gave me the key I’ve been looking for in 100% WW recipes- you really have to have that wet dough, don’t you? So thanks!
But unfortunately the ads and/or content must have some huge code footprint or something because they nearly make your site unusable, even on a modern device. Matter of fact, while writing this comment it reloaded and lost my comment! I hope you can get it figured out.
Jami says
Yes, a wet dough seems to be key to a soft outcome with WW breads, Paula. 🙂
Your buns sound wonderful, too!
I'm so sorry that you had that problem with my site - I have reached out to my ad company and passes along your comment.
Here's a tip I use when accessing recipes on any site: scroll to the recipe card and hit the "print" icon/area - the recipe opens on a new page with no ads (you don't need to print). I just use the recipe from that page. 🙂
PaulaA says
I appreciate that tip, but wanted to read what you had to say :-). Please do fix it. If it helps, tell the techs there is a significant delay in typing showing up on the page. Like 15 seconds sometimes. Thanks for your response and good luck!
Jami says
Oh, I see! I thought you were talking specifically about reading the recipe card. 🙂
Okay - I will!
Marty T. says
Super soft rolls that my family loved! After reading the comments, I made changes based upon my own desires: vegan, grain mill, & bread machine. I used ground hard white wheat berries instead of store-bought flour, almond milk instead of regular milk, a flaxseed/water combo instead of eggs, & avocado oil instead of butter. I also halved the recipe, using 2.5 cups of the ground flour. I had my bread machine knead it for 10 minutes manually and then let it rise for an hour before I shaped it into rolls and let it rise again. While I realize I made many changes, I needed this basic recipe as a foundation. I'm so excited to have found this delicious whole wheat dinner roll recipe and will be using it over & over again! Thanks, Jami!
Jami says
I'm so glad this served as your "basis" recipe, Marty! And I'm happy to know they still turned out well with those adaptations - thanks for taking the time to comment and review!
joanna says
can you use sugar instead of honey?
Jami says
Yes!
Mari says
Would this recipe work with sprouted whole wheat flour?
Jami says
I haven't tried it specifically, but do know that other commenters have!
Margie says
Can this recipe be cut in half?
Jami says
I personally haven't done it because they freeze so well, but there are a number of comments that said they did successfully!
Jackie Kyle says
This sounds delicious. Could you add a little rye flour in with the wheat flour?
Jami says
Sure - I bet that would be good!
Jo says
Wondering if the dough can be made in bread machine?
Jami says
Many people have left comments saying they successfully used a bread machine for the dough!
Jeanie Sibley says
I just made these rolls, following the recipe and using the video as a guide - and using my machine with the paddle and dough hook. The rolls were outstanding!!!!! FINALLY a 100% whole wheat recipe that is not dense or heavy - thank you! My question is - I prefer to make bread by hand, and I see some comments from others who have made these rolls by hand. Where it is such a wet dough, I'm curious how to knead it, and how long to knead it by hand. Do I just leave the dough in my big Mason Cash bowl and use a bench scraper to fold/knead? Some suggestions would be so welcomed! Thanks in advance!
Jami says
I haven't tried making these by hand, but you're right, lots of people say they do successfully. I think your idea may work - these are "technically" a no knead, I just do a bit to strengthen the gluten so doing the folds may work. Also kneading with oil instead of flour so you don't inadvertently add too much?
djaz says
Very easy and delicious!
I would add more honey, for personal taste, but these rolls do stand on their own.
Thank you, so much!
Jami says
Wonderful - thank you for the review!
Lazy K says
Can you make this with fresh ground whole wheat berries? Would changes need to be made?
Jami says
Glad you got that answer from someone who's tried this with milled flour!
I'm actually going to try it soon, too!
Lori says
The recipe is easy to follow but my rolls came out more like cornbread. Not sure what I did wrong 😑
Jami says
That's usually too much flour added - it's the one tricky thing with this recipe, that the dough should still be soft and kind of sticky.
Joni Graham says
You are my new best friend! These were wonderful & easy! I've been making bread for years in an effort to eat better, more whole. I have never had a roll turn out so fluffy, buttery & tasty. This is a keeper, thank you!
Jami says
Love this! Thank you so much for reviewing!!
Steve says
Best roll recipe I've ever used! I milled my own whole wheat and followed the recipe to a "T". Perfect!
Jami says
Wonderful - thanks so much for reviewing!!
Lazy K says
Thanks Steve. You answered the question about fresh milled flour. I'll give this a try.
Stephanie says
These rolls are the absolutel BEST 100% whole wheat rolls I've ever made. My sister was telling me about a 100% WW roll recipe she had found and it was this one!
Jami says
Wonderful! I'm glad you found it!
Sherry Owens says
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!
Jami says
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. 🙂
Joni Graham says
Made mine totally by hand AND have arthritis. This was the absolute easiest bread and best rolls ever. Low kneed!
Jami says
Yay - SO good to know this!
Ali says
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..
Ali says
If I want burger size rolls, how big should I make them and is there difference in baking time
Jami says
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.
Daniel S. Mountain says
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.
Jami says
Unless the recipe specifies kosher salt, it's regular salt.
Sharon says
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!
Jami says
Wonderful, Sharon - I'm so glad! And I so appreciate the the review. 🙂
Alexandra says
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!