Original Soft 100% Whole Wheat Dinner Rolls
This dinner rolls recipe proves that soft, tender, bakery-style rolls can be made with 100% whole wheat flour, and they’re easier than you think! With hundreds of five-star reviews, these wholesome yeast rolls have become many family’s favorite for weeknights and holidays alike. With updated tips, questions answered, and a step-by-step tutorial you’ll be able to make the perfectly fluffy, slightly sweet dinner rolls you’ve been dreaming of – everyone will rave about these, I promise!
✩ What readers are saying…
“I have been looking forever for a whole wheat dinner roll that would not disappoint. Most are heavy, dry and have a tougher “chewy” feel to them, etc. This roll is THE WHEAT ROLL to end all wheat rolls! Lightly crisp on the outside, SO SOFT and FLUFFY inside. Fragrant and wonderfully wholesome!” -Tanie
This is the best dinner roll recipe – truly. Originally published in the first year of the site (2009), 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! Be sure to check out the “your questions answered” section after the recipe card – it’s full of great information.
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My family loves, like really loves this whole wheat dinner rolls recipe. 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?
Believe it or not – yes! Though, 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 true that these soft and fluffy dinner rolls are made with only regular “hard red” whole wheat (I’ve also made them with all spelt flour, and all whole hard white wheat 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! (New for 2025: I’ve gone through all of the 1000+ comments and included lots of reader tips, variations, and questions answered below!)
Recipe Ingredient Notes
Over the years I’ve gotten a number of questions and comments about the ingredients and what has worked as far a substitutions. At various times I’ve said this recipe shouldn’t be cut in half (apparently it can!) and that I didn’t think you could substitute ingredients and still get the soft and tender roll (you can!). Here is what I’ve used and learned:
- Yeast: I’ve used both active dry (the bulk yeast I mostly use) and instant yeast through the years without any changes to the recipe and it’s worked just the same. Many have questioned the amount, either wondering about how many packets (use 2) or that it’s too much (no mistake – it’s 2 tablespoons). You are free to experiment with the amount, but I can’t guarantee the results if you do.
- Warm water: I’m listing this as an ingredient to mention that by “warm” I mean 90 to 110 degrees, usually what I get out of my tap. Some people don’t want to use warm tap water and that’s okay, you can heat up cold water, but do not go over 120 degrees as the yeast will be killed at that temperature.
- Butter: I’ve recommended pure, salted butter which is what I’ve always used for flavor. However, there are many who can’t have dairy and who have successfully made them with oil in place of the butter.
- Honey: Again, this is what I’ve always used and I enjoy the flavor of whole wheat with honey. There are some who don’t want to use honey for various reasons and have successfully substituted with maple syrup or regular cane sugar. You can also decrease the amount of any sweetener, but I’d always use at least 1 tablespoon to provide immediate food for the yeast to get a better rise.
- Eggs: The recipe uses standard large eggs. Quite a few comments have said they’ve used the flax egg substitution with great success for those with egg allergies.
- Lukewarm milk/buttermilk: I mostly use regular milk (1%, 2% and whole variously) and “lukewarm” should be slightly less than warm, about 95-100 degrees. Many commenters have used milk substitutes (coconut and almond) successfully which combined with oil instead of butter work for dairy free diets (and using these substitutions with flax eggs and sugar would make the rolls vegan). Some have just used water, too, and they liked the outcome.
- Flour: The recipe uses regular “hard red” whole wheat which is usually the standard whole wheat found in stores. This is the whole wheat flour I use most often, and this is a lighter whole wheat flour that produces an even lighter roll. Readers have said it works well with sprouted wheat flour as well as freshly milled flour (see more on this in the FAQs). Note: I can’t recommend using whole wheat pastry flour – that is milled from soft red or white wheat and doesn’t contain as much protein (which is needed to help form gluten in yeast and sourdough breads).
- Salt: The recipe measurement is for regular salt or sea salt, not for kosher or other coarse ground salt (you’d need more if using larger ground salt).
TIP: Using white (also called golden) whole wheat flour may help with texture if you find it’s “cornmeal like” as some comments have said with 100% whole wheat (this hasn’t been my experience with regular whole wheat, but everyone’s taste is unique).
Whole Wheat Rolls Video
Video Notes:
- Water. For some reason the video makes it look like I’m using 1 cup of water – you only use 1/2 cup as listed in the recipe card (I do not remember why I had more water in the video – sorry for the confusion).
- Half Recipe. Also, I mention that the recipe isn’t one to cut in half because of the three eggs and I always just freeze the rolls we don’t need for later. However, MANY people have successfully cut the recipe in half, though, either by using 2 small eggs or using 1 egg, beating another egg and then using just half of it, or using only 1 egg.
- Substitutions. I say “this isn’t the time for substitutions” which in hindsight isn’t very thoughtful to people with allergies or health issues who don’t have a choice. Again, that wasn’t my intention, I was really only alluding to the butter vs. margarine debate (I don’t see margarine as real food so would only recommend an oil replacement for the butter now, if needed). I’m grateful for grace and that many people have tried other substitutions and found that lots more people are able to enjoy the recipe now!
Make Soft 100% Whole Wheat Dinner Rolls Step-by-Step
Note: This is a picture tutorial – for the full printable recipe, scroll to the bottom of the page.
Step 1: 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.
Step 2: Add softened butter into the bowl of a stand mixer, add the honey and cream them together with the paddle attachment. (No mixer? You can use a hand-held mixer or mix by hand – see FAQs for more.)
Step 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.
Step 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.
Step 5: Change to the dough hook and knead for only a minute or two – we’re just trying to lose the extreme stickiness here, not really to develop gluten. Add only a couple more tablespoons of flour, if needed.
TIP: If you add flour and keep kneading, the flour will absorb and the dough will stick to the bowl again. You should knead only a minute or so, adding a small amount of flour and scraping the sides, just until it’s not tacky when touched.
Step 5b: 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.
Step 6: Leave it in the mixing bowl, cover it with a towel and let sit at room temperature for an hour. Above 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.
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).
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. (Again, even though it looks like 1 cup of water in the video, it’s only 1/2 cup like in the printable recipe ingredients below.)
Step 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.
Step 8. While the dough is resting, pull out a 13×9-inch pan and butter (or oil) it generously on the bottom and sides.
TIP: If you don’t have a counter to use for rolling out breads, try a lightly floured, clean tea towel for easy clean-up, plus it helps use less flour.
Step 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.
Step 10. Shape the dough pieces into balls. To get nicely rounded rolls you need to create a bit of tension. I like to push a dough piece through my thumb and fingers up through the middle, turn the newly created dough ball over and pinch the ends together. You can also roll the dough into balls on an non-floured marble-like surface, pulling them towards you to shape and create tension.
Step 11. Place the balls 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…).
Step 12. Cover the pan (shake off the towel if you used one to cover or use a reuseable cover), and let rise for another hour. Above 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.
TIP: Set the timer for 45 minutes to remind you to turn the oven to 350 degrees to preheat and then set it again for the last 15 minutes of the rising time.
Step 13. Bake for 20-25 minutes until golden brown. I rotate them after 10 minutes for even browning.
TIP: Brush the tops with softened butter when they come out of the oven (just do it – you’ll be glad you did). Some have also brushed with an egg wash before baking (sometimes sprinkling with sesame seeds, too).
As soon as they are cooled a bit, pull them out of the pan and separate the rolls to serve.
Look at that texture- no heavy whole wheat rolls here. These are so good I hope you give them a try!
To Make Ahead
1. My preferred method is to bake fully first (I did test freezing before baking but could tell a difference in the texture, and a bit with refrigerating before baking):
- Bake these up to 4 months 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, wrap the 12-roll section in tin foil and heat in a 300-350 degree oven for 15-20 minutes or until warm.
2. Overnight refrigeration technique (from Aiden Hutchinson, NFL Lion’s defensive end!): “I ‘blast-chilled’ the full case of biscuit-soft babies in the chest freezer for seven minutes prior to overnight refrigeration. I figure that they will need an extra 30 minutes to rise from 40 degrees F.”
Storage
- Counter: Store at room temperature, covered, for 1-2 days.
- Refrigerator: Keep in an airtight container for 2-3 days (bread notoriously goes stale faster with refrigeration).
- Freezer: Wrap airtight and freeze up to 4 months. Thaw and reheat as explained above.
Reader Raves
“Thank you so much for this delicious recipe. It was not only a hit with my entire family, but it was easy to make (this is a big deal for someone who never has success with anything involving yeast)! I would have to say that these are the best rolls I have ever had!” -Katie
“My family loves these rolls, I have been making them for a couple of years. The best whole wheat rolls ever and I have tried a lot of recipes.” -Joyce
“Great recipe!!! After several years of trying to find a 100% whole wheat yeast rolls, I found a keeper. I stumbled across this recipe 2-2 1/2 years ago. I made it for Thanksgiving and now everyone ask me to make them at all of our family gatherings. Thank you.” -Shellie
UPDATE: The recipe below now includes grams (measured when making the rolls last) in addition to volume measurements. Please still use the visual cues I give you, since there is so much variation in weather, flour, and temperatures for each of our kitchens. Also note that the automatic increase buttons will not double or triple the gram amounts, only the volume measurements.
I hope you love this whole wheat dinner roll recipe as much as we do – be sure to leave a comment and rating to let me know!
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Soft 100% Whole Wheat Dinner Rolls Recipe
Equipment
- stand mixer or a hand-held mixer with dough hook or by hand
- 1 13×9 inch baking pan
Ingredients
- 2 tablespoons (20g) active dry yeast* (instant works, too) OR 2 packets of yeast
- 1/2 cup (120g) warm water (90 to 110 degrees)
- 1/2 cup (113g) butter, softened (can use oil)
- 1/4 cup (88g) honey (can use cane sugar or maple syrup)
- 3 large eggs (comments have said flax eggs work for those with allergies)
- 1 cup (245g) lukewarm buttermilk or milk (or milk substitute), 95-100 degrees
- 4½ to 5 cups (630g) whole wheat flour** (regular red hard wheat – hard white or golden wheat works, as well as spelt)
- 1 ½ teaspoons (10g) sea salt (regular grain salt, not kosher or coarse grind)
Instructions
- Dissolve the yeast in the 1/2 cup warm water in a glass measure and set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment (or with a wooden spoon by hand). 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 about 2 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much – KEY.) Alternately by hand: Knead a minute or two on a lightly floured surface just until smoother and still a bit tacky. Just be very careful not to add too much flour.
- 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 or oiled 13×9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour, until the rolls have filled in a are up to the top of the pan to about an 1/2 above the pan (if it's warm, you may need less time – do not let them overproof).
- Preheat oven to 350 degrees. TIP: Set timer for 45 minutes to start oven preheating and then set for the last 15 minutes.
- Bake for 20-25 minutes until golden brown.
Notes
- Freeze: Make these up to 4 months 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.
- Reheat: 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
Your Questions Answered
Yes, it works with fresh ground wheat as written. Tip from a comment: Fresh milled flour is very thirsty so you have to work extra hard to not put too much flour. It’s very sticky after the 3 min with dough hook but absorbs water as it sits. I put a little oil on my hands when I form the rolls.
Two packets will work for the recipe.
Yes, I’ve used both the active dry and instant without any changes and they come out the same.
You can use less honey, down to 1 tablespoon but I don’t suggest leaving it out completely for two reasons – the sweetener feeds the yeast immediately so you get that good rise and also honey really helps compliment the whole wheat flour.
Yes, you can use sugar or maple syrup in place of the honey.
I’ve had many people tell me this works. I would just watch the rise time – you may need less time when including the lighter all-purpose flour.
I never have (since it takes the same amount of time, why not have some waiting in your freezer for another time?), but a number of commenters have said they’ve successfully halved the recipe. Some have used 2 small eggs, but it seems most use 1.5 eggs by whisking the second egg and then just using half of it (an egg is generally 1/4 cup whisked, so 2 TB would be half).
Some people have made 1/3 of the recipe to make 8 rolls baked in a loaf pan, too.
Yes, many have left comments that they let the bread machine knead the dough for 10 minutes, let it rise for an hour before shaping into rolls, and then let it rise again in the pan before baking. Some specifics from readers:
“I added all the “wet” ingredients to the bread machine then added the flour and finally I put the salt and yeast on top (I don’t ever “proof” yeast). The dough was beautiful!”
“[I used the] dough setting on the bread machine and two packets of quick rise yeast and it worked perfect” for the first rise.
I haven’t tried that – I use this recipe for a soft whole wheat sandwich bread. However, some people have left comments that they have and they like it. One said the dough was too soft, though, to work like traditional sandwich bread.
Knead by hand a minute or two on a lightly floured surface just until smoother and still a bit tacky. Just be very careful not to add too much flour.
You can also use the dough hook on a hand mixer if you have one.
Yes, there are comments that say this works and they rise “beautifully.” One person shaped the dough into 10, half burger buns and half sub rolls. You’ll want to adjust the cook time to make sure they are cooked through. You can use an instant read thermometer and bake until the internal temperature is 200 degrees and then make a note of how long it took to reach that for the next time.
I’ve always used volume measurements and a visual of what the dough should look and feel like (which is why I’ve included all the process photos). To measure cups of flour, I scoop and level with the back of a knife.
Use an instant read thermometer and insert it into one of the center buns to see the temp and bake until it’s about 200 degrees. Let the rolls cook until you get the right reading – if the outside rolls are browning too much, cover just the outside rows of buns with foil.
I’m not sure why this has happened to some – it may have to do with humidity or the type of flour. Maybe the size of eggs? One reader said they were getting this too-wet dough, similar to a few other comments, and they tried this: In a bowl add 2 tablespoons of yeast and 1 1/2 tablespoon of organic sugar along with 2 cups of warm water – stir and cover it until the yeast raised (usually a few minutes). “And, that’s it… we followed the other steps in this amazing recipe” and they turned out.
More Ways to Use This Dough
- I made a fun variation on this incredible roll which is nice for larger gatherings: Soft 100% Whole Wheat Crescent Shaped Rolls!
- These make terrific whole wheat slider rolls, too – think of all the sliders you can make healthier now!
- A number of commenters have used the dough to make whole wheat cinnamon rolls. If I was to try, my first guess would be to divide in 2 after 1st rise, roll out, apply filling, roll up filling, place in buttered baking pan, and repeat for 2nd half of dough.
- They’ve also to made 12 larger rolls/buns by shaping into 12 buns and lay in a pan or cookie sheet 3 across and 4 down. Bake for about 23 minutes.
- Alternate shaping: One person made the rolls a larger size and cut them with scissors on the top before baking to make it easier to open and butter later.
- Alternate baking: Another person divided the rolls between two cast iron pans for baking at 375F.
More easy, never-buy-bread-again recipes
- Whole Wheat, Soft & Easy Sandwich Bread
- Easy Artisan Bread (yeast)
- Quick & Tender Homemade Hamburger Buns (or Breadsticks)
- Tutorial: Simple French Baguettes Recipe (or The Bread You Can’t Stop Eating)
- Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
This recipe has been updated – it was originally published in 2009, updated in 2018 and 2025.
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.
These were really good but I needed to adjust for high altitudes and don’t know how
Here’s what I found online about baking at high altitudes:
Adjustment for 5000 feet:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
Fluffy perfection!!! This is my second time making them and I’m in 😍 😍. I put a little honey on top right after they come out of the oven. Delicious
Oh, that’s sounds lovely, April – thanks for the review!
Hi! Can I use whole wheat white flour for all the flour?
Yes!
How do i change recipe if using instant yeast? Thanks.
Instant yeast will work just the same, no change needed.
I made these today. I almost gave up after the hockey pucks I made last week 🙂 I really wanted to find a great recipe using wheat since I have a lot of white wheat I can grind myself. This is it! This is the recipe to have in your arsenal. thanks for sharing!
Yay! So glad you figured it out, Tracy – yes, these are the best. 🙂
Can these rolls e made with just a regular mix master without dough hooks, just the beaters?
I don’t know, I’ve not tried that. You’d just want to make sure the dough didn’t get caught up in the beaters.
I’ve tried making these rolls twice. The dough rises correctly in the mixer and after I put them in the pan. They look great when I put them in the oven. But when I pull them out they are flat and crumbly, not fluffy. What am I going wrong? Watched the tutorial and followed the recipe. Thanks
Sound like you may be adding too much flour? That’s usually the case when the dough is crumbly.
Just made these today and so happy I did! These were so fluffy and tasty. I actually cut the dough in half and made dinner rolls and cinnamon rolls for Easter Brunch. Thank you Jami for a wonderful recipe.
Great idea, Alina! Thank you so much for the review!
Can you make these rolls without honey?
Yes, replace the honey with sugar.
First question will quick rise yeast work with this recipe?
I’ve never tested that yeast, so don’t know.
I’ve never made rolls until today, and I don’t think I’ll bother trying another recipe; these are AMAZING. They’re going to become a holiday staple—and perhaps a Sunday dinner favorite. I’m looking forward to trying your wheat sandwich bread next!
Yay! I feel the same way, Tina. 🙂
I Was excited to try these rolls today and followed the recipe to the T….except I used regular whole wheat flour and not bread flour. The rolls looked fine, but they were crumbly on the inside. I used 41/2 cups of flour as you suggested but I am guessing the proportion of this should be reduced by 1/2 a cup? Any suggestions? Thanks
If your dough was stiffer after adding your flour, then yes, you’ll want to lessen it (or use less in the kneading stage?). Refer to the photos – the dough should still be somewhat tacky and sticking to the bottom of the bowl.
I have used regular whole wheat flour so that shouldn’t be the issue.
I don’t have my load recipe down, but I decided to make some rolls for dinner tonight. I use fresh milled flour, so it took more flour than your recipe. It was delicious! I used hard white berries. I also didn’t get 24 out of it. I got 16. They might have been a little bit bigger than yours. Thanks for sharing!
Glad you enjoyed these – thanks for sharing your experience!
This is delicious it works as flat bread, stuffed bread yum easy and soft
Great!
Hi what if I add the flour as per your recipe and the flour is too dry?can I add water or milk.
You might be able to, but it would be better to add it slowly and see when the dough looks like my photos and video. Stop when your dough looks like mine.
Can you roll this into a loaf?
I never have, but I think I’ve read a couple of comments from people who’ve done that with success.
I made these today and they were good. I probably added a little too much flour because I didn’t watch your video first. My biggest issue was that they had the smell of alcohol fresh out of the oven. It wasn’t bad just a little but definitely there. I am not sure what I did wrong. I followed the recipe, used a timer, et cetera. Please advise.
Hi Johanna, I haven’t had this issue, but I’ve gotten 1-2 other comments about it. According to Fine Cooking, it’s caused by overfermentation, especially in doughs with higher yeast and sugar contents like these rolls. Here’s what they suggest:
“If your bread is overfermenting it may be because the dough is too warm or, if kept overnight in the refrigerator, it did not cool down quickly enough to stop the fermentation. Try making the dough with colder water or reduce the yeast by about 10%.”
Hope that helps!
How many packets of yeast does this equal?
Two packets should be okay – it’s slightly less, so if you notice a difference in the size of the rolls, you may need to use three, but measure them out (a packet should contain 2.25 teaspoons of yeast, 3 teaspoons = 1 tablespoon).
You’ll pay a lot more for yeast in packets, so I encourage you to look for a bulk place or buy yeast in larger packages. 🙂
I am NOT a fan of whole wheat ANYTHING!! These dinner rolls are AMAZING!! So soft and fluffy, it’s like eating air…..deliciously flavored air! I made dinner rolls , hamburger buns, and we’re going to try using the dough to make pizza tomorrow.
So glad you’re now a fan of whole wheat. 🙂 Thank you for the review!
Can you use a bread machine to mix the dough instead of a big dough hook
I haven’t tried it, but I think so!
Thank you! But how would you know the dough is ready
I would time it so the rise is the same before shaping.
Hi. Has anyone tried making these with plant based milk? I have an allergy to cows milk.
I think I’ve read a couple comments from people who’ve used almond milk. Oat milk may work too. You just have to experiment!