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.
I hope these are as good as they look! I plan to make them for thanksgiving. I only wish the “print’ function would work. Instead, I had to print out the entire page with all pictures and all comments, which took about 15 pages of paper and ink. And part of it is computer gibberish.
So sorry, Cara – that’s terrible! I actually wasn’t aware that the old print function we had for recipes wasn’t working anymore (I’m slowly getting all my old recipes into the Easy Recipe format…), and I didn’t know that the share buttons on the side included the print function that prints out the entire post (with comments and all!). I removed that side print option and updated the recipe on the rolls to be easily printed now. Thanks for letting me know. 🙂
Much better! Thanks for the fix!
I made these as rolls with stick margarine once and as loaves a second time using Smart Balance and sugar instead of honey. Both times came out great. I also just used a large spoon to mix the ingredients. This recipe is amazing and simple to make. Thanks so much.
Came across this recipe and it was amazing! Fluffy and just amazingly delicious. Whole wheat normally has that taste to it and it wasn’t there in this recipe. My husband can’t stop raving about these. I will definitely be making these again!! Thank you for posting
Just made these. Absurdly delicious! Thanks for this recipe!
I must be the worst bread maker….my husband says he would like homemade dinner rolls like his grandma used to make, so fluffy and delicious, mine always turned out dense and heavy, I figured out that it was because I always use wheat flour so I was excited when I found this recipe, but when I took them out of the pan they were more like a biscuit mixed with a dinner roll. I noticed they rose quite a bit and I thought that was a good thing… They even filled my 11×15 pan (didn’t have 13×9) and I’m pretty sure I didn’t add too much flour, but I could be mistaken. After I rotated them at the 10 minute mark, they were in the oven for another 5 and the tops were hard (my oven cooks high so I didn’t want them burnt on the bottom) so I took them out and buttered them and they softened up. Think I took them out prematurely? If so, do you think if I pop them back in the oven they will fluff up? Help!
I’ve been where you are, Ashley – don’t give up, with bread it really is a matter of ‘practice makes perfect!’ They should NOT be like a biscuit at all. I would use two smaller pans with 12 each vs. the larger pan if you don’t have a 13×9 since that could’ve just made them flatter with more room to spread. They would cook differently (need less time) in a larger pan as well. Give it a try and see if you don’t get better results. 🙂
I tried these yesterday and they were awesome! this is my new favorite recipe. Thanks for Sharing.
I’ve been making these for years now and I figured I should finally leave a comment! These turn out absolutely perfect every single time. I always just knead the dough by hand and normally use milk instead of buttermilk (because I usually don’t have buttermilk in the fridge!).
The only negative is that these might end up being the only rolls you’ll ever make again… I like to try to make different rolls for every holiday dinner, but my sisters require these for every Christmas/Thanksgiving/Easter dinner! Best out of the oven, but great the next day as well. I found the method for shaping the rolls to be the most helpful! Perfectly shaped rolls every time.
Definitely try this recipe; you’ll be hooked. 🙂
Wow, thank so much for the glowing endorsement, Minda! Would you mind if I used your quote at the beginning of the post as an testimonial? 🙂
Of course you may. 🙂 Thank you again for the fabulous recipe.
I’ve made these twice, the first time was the full recipe in a 13.5″x9.5″ glass pan. It worked very well with 25 minutes cooking time, they were VERY soft even 4 days later.
I liked the dinner rolls so much, I decided to try them as buns. I used 2/3’s of the recipe and made 8 buns. However they did not seem cooked and fell while cooling (I believe it’s because of the same 25 minutes cooking time and the larger buns require more cooking time).
This begs the question should the internal temp of the dinner rolls (or buns) be 205F when done, much like bread? I did check my first recipe and I believe it was around 175F internal temp.
Thanks,
Ben
I’m glad you enjoyed the recipe! A quick google search shows everywhere from 180 to 200 for an internal temp on cooked dinner rolls. Large rolls would require more time, like you surmise, Ben. Probably just need a bit more trial and error when adapting this recipe that way. 🙂 Personally, they are too rich for buns for my taste – I like these quick, soft buns that I make without the extra butter and eggs: https://anoregoncottage.com/quick-and-tender-hamburger-buns/
Yes that’s what I had found using google as well. I saw your bun recipe, I will give it a try.
You are correct they are quite rich, but I guess that’s what made them soooo good.
I’ve always found whole wheat buns be it 100% or 50% always crack or crumble into nothing when used as a hamburger bun. But as you pointed out in your bread recipe it sounds like it’s too much flour is being used.
Ben
I made these last week and they tasted absolutely lovely 🙂 and they really did stay soft and fresh even after a couple of days. Will definitely be making these again this week, way better then store brought rolls. Thank you for the great recipe!
I have had this recipe bookmarked for so long. Finally made it today. Came out superb. Soft and fluffy.
Except, I’m not a big fan of honey. Can I replace it with sugar coz 1/4 cup honey was a bit too much for me.
But other than that, I loved it. This recipe is a keeper. Thanks a ton.
Yes, you can use sugar – I always try and replace processed sugar with a less processed sweetener like honey. A lighter flavored maple syrup might work for you, too.
These are wonderful. I followed your recipe exactly and they were awesome! Made them twice now and everyone enjoys them very much.
I tried this recipe and the rolls were simple awesome! Soft n fluffy. thank you so much for the clear instructions with photos. Trying this again today… this time I am trying to make it as a loaf…
Sound good. Would it work to use hand mixer at start and for part of flour, then stir in rest if flour by hand? I do not have stand mixer . I have made breads using hand mixer for first part of recipe.
Sure, Gayle, use what you have to make them. 🙂
I just wanted to thank you so much for sharing your recipe. I’ve never had rolls turn out very good before. 🙂 These are beautiful, and I even used my grainy home ground wheat. 🙂 Thanks again. Also the tips about broth fixings in the freezer are awesome. Thanks for sharing.
So glad to read you enjoyed these, Emily!
Awesome website! I have made the rolls twice, both times they’ve turned out deliciously soft an fluffy. my husband and toddler, can barely wait for them to cool. Wanted to share that I did use organic coconut oil in place of butter and almond milk with apple cider vinegar in place of buttermilk. It was a nail biter the first time because while I love to cook and bake and have substituted coconut oil in everything from biscuits to naan to pie crust without sacrificing taste or tender flakiness I am new to yeast breads and your recipe clearly states no substitution’s. Anyhow I figured I had to try to fail, I am pleased to share that the rolls turned out picture perfect and taste amazing, I’m certain do to your step by step instruction. Thanks!
That’s so good to know – thank you for sharing that! I only knew for sure that margarines don’t produce the same results, but I hadn’t ever tried or heard of anyone trying coconut oil and almond milk. So glad it worked out so that those with dairy allergies can make them. 🙂
Curious if you have tried egg substitutes (like ground flaxseed) to make it vegan. I would love to make some delicious rolls for Thanksgiving.
Hello there, can I substitute the 2 tablespoons of yeast with 2 tablespoons of sourdough starter, I am afraid the 2 tablespoon yeast will make this bread have a too strong yeast taste, maybe i am wrong since I haven’t bake this yet but 2 tablespoons of yeast seems abit too much if you ask me.
I haven’t tried it, John, but I do know that just 2 Tb of sourdough starter would never be enough to rise the dough (or any that I know of), you’d need more like 3/4 cup or more. You can always try decreasing the amount of yeast, but if they don’t rise and aren’t soft, it was because of that. I’ve never noticed an overly yeasty taste – and I don’t think I’ve read a comment that did – but then I’m not at all sensitive to it either.
Made these for the first time about a month ago the night before my daughter left for Asia, we had a houseful and they went down an absolute storm, making them again tonight, just can’t wait to get them out of the oven, whoop whoop!!!!
Do these need to be refrigerated?
Treat them like any bread, Lauren. They are freshest left at room temp, covered, but can be refrigerated for longer if you still have some hanging around. 🙂
Thank you! These were fantastic! I love making mini sandwiches with them for my little one’s school lunches. They love them 🙂 Now if I could make this into a loaf of bread that would be great!
That’s such a great idea, Lauren, to make them into mini sandwiches!
Quick question – The recipe states 1/2 cup ( 1 whole stick) of butter, but the picture of the butter in the mixing bowl with the honey looks like only 1/2 STICK. Could you clarify this? Thanks.
Hmmm, you must live on the East Coast or somewhere that sells butter in longer 1/4-lb sticks – here on the West Coast they mostly look like that, short and thicker. Still 1/4-lb, 1/2-cup, or 1 stick, however you’d like to say it!
I made and served these at The Wayside Inn, Middletown,VA (the oldest continually operating Inn in the U.S., est. 1791) last Sunday and they were so well received I have added them to my basic menu for all of my private clients, as well.
They are light, yet with good body and just a touch of sweetness. Served with a salted butter, they are the perfect addition to almost any meal, from Peanut Soup, to Pot Roast, to Shrimp Creole.
Wow, I’m honored to know that my rolls made it to your regular menu, chef Michael! 🙂