Soft 100% Whole Wheat Dinner Rolls
The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!
Prep Time2 hrs 30 mins
Cook Time25 mins
Total Time2 hrs 55 mins
Servings: 24 rolls
- 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
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.
- 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.
Serving: 1roll | Calories: 135kcal | Carbohydrates: 19.7g | Protein: 3.6g | Fat: 4.7g | Saturated Fat: 2.7g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 0.8g | Sugar: 3.5g