Simple and soft dinner rolls made with whole wheat flour. Whole Wheat Rolls are delicious spread with warm butter and served with any main dish.
Whole Wheat Dinner Rolls
Can you think of a more appetizing aroma than freshly baked rolls?
This version of my classic Buttery Dinner Rolls uses whole wheat flour instead of white. You’ll love the boost of nutrients and the sweet nutty flavor of honey and grain.
These rolls freeze beautifully too! Make a big batch and stash leftovers in the freezer so fresh homemade whole wheat rolls are always just minutes away.
Whole Wheat Rolls
These dinner rolls are delicious on their own or spread with butter. They’re seriously amazing with this Whipped Maple Pecan Butter too.
We enjoy these rolls as a side dish to just about any meal, but especially with soups, like this Beef Barley Soup.
If you’re lucky enough to have some leftover BBQ Beef Brisket in your house, I suggest you stack it into one of these rolls asap.
Tips and Tricks for Perfect Dinner Rolls
Proof the yeast first.
Sprinkle your active dry yeast over warm water before adding other ingredients to the dough. It should get foamy and puffy within a few minutes. If it doesn’t, discard the yeast and try again with a fresh packet.
Knead well.
To get soft whole wheat rolls, make sure to knead the dough until it’s smooth and stretchy. You should be able to stretch the dough several inches without it breaking.
Use a stand mixer fitted with a dough hook OR knead by hand on a floured surface.
Storing Leftover Rolls
If you manage to resist eating all of them warm right out of the oven, Leftover Whole Wheat Dinner Rolls can be stored in an airtight container at room temperature.
They taste best if eaten within a day or two of baking. The fresher the better!
For longer storage, transfer baked rolls to freezer bags and store in the freezer. Enjoy thawed and re-warmed within 2 months.
This recipe makes 24 rolls. For my family, that means we have enough to serve with dinner one night, then use as sandwich rolls for lunch the next day!
Whole Wheat Dinner Rolls Recipe
- In a large bowl, proof the yeast in the hot water. Whisk in the honey and melted butter and salt. Stir in the whole wheat flour enough a soft dough forms. You may need to use a bit more or less flour.
- Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 6-8 minutes. Placed the dough in a greased bowl. Cover and let it rise in a warm place until double in size.
- Punch the dough down and knead for about a minute. Let the dough rest for 10 minutes. Divide the dough into 24 equal pieces. Shape each piece into a ball, tucking the ends under. Place the them into a greased 9 x 13 inch pan or into 2 greased 10 inch baking pans. Cover and let them rise again until double.
- While they are rising, preheat the oven to 375 F. Bake at 375 F for 20-25 minutes or until baked through and lightly browned. Brush them again with melted butter while they are hot if desired. Serve warm.
Whole Wheat Dinner Rolls
Ingredients
- 2 packages active dry yeast
- 1 3/4 cups hot water
- 1/2 cup honey
- 1/2 cup butter melted
- 4 3/4 cups whole wheat flour divided
- 2 teaspoons salt
Instructions
- In a large bowl, proof the yeast in the hot water. Whisk in the honey and melted butter and salt. Stir in the whole wheat flour enough a soft dough forms. You may need to use a bit more or less flour.
- Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 6-8 minutes. Placed the dough in a greased bowl. Cover and let it rise in a warm place until double in size.
- Punch the dough down and knead for about a minute. Let the dough rest for 10 minutes. Divide the dough into 24 equal pieces. Shape each piece into a ball, tucking the ends under.
- Place the balls of dough into a greased 9 x 13 inch pan or into 2 greased 10 inch baking pans. Cover and let them rise again until double.
- While they are rising, preheat the oven to 375 F. Bake at 375 F for 20-25 minutes or until baked through and lightly browned. Brush them again with melted butter while they are hot if desired. Serve warm.
Nutrition
{originally published 2/3/16 – recipe notes and photos updated 2/24/21}
Here are a few more great rolls to try:
Awesome Cheesy Herb Rolls from Oh, Sweet Basil
Crusty Homemade Pretzel Rolls from Gather for Bread
And don’t forget to try my all time favorite Buttery Dinner Rolls too!
These Caramel Pecan Sticky Buns are another favorite roll if you’re in the mood for a sweeter roll.
Melanie @ Gather for Bread says
Congrats Momma! That’s so exciting. I’m sure you’re still adjusting to new life as mom. Just savor it. As everyone says it passes so quickly.
Wonderful rolls. They look perfect!
Tasha J says
Thank you for such a great recipe. I used half whole grain 100% whole wheat flour and half bread flour with Hodgson Mill Active Dry Yeast. These rolls tasted like rolls that I used to purchase from a bakery in my neighborhood when I was a child. This recipe is a keeper for me.
Andrea says
How long does it take for them to rise?
Andrea says
Thanks for this recipe! I finally tried them tonight and they were delish!
I did have a few issues though…after 30 minutes in a 375 oven the tops were very brown yet the rolls were not 100% cooked through. I did cover them with foil around the 25 minute mark but I don’t think it helped.
I just ended up cutting off the bottom uncooked part and using another cut bun as the bottom 🙂 Tasted great.
I will try them again!
Also, for the last comment asking how long to let them rise, the first rise I did was about 45 minutes and the second about 2 hours (only because I was out of the house).
Thanks again!
Liza vK says
I always bake my bread and dinner rolls one rack lower than the middle to prevent the tops from browning too soon. Hope this helps.
Jocelyn says
How many grams are in a packet of yeast?
Alexis says
How long should the dough rise?
Mallory says
Until it’s double in size. It will depend on the temperature of your room.
Sophia says
It’s fall in Los Angeles now (June, 2018) and we live a few miles from the beach and i had the first dough rise for an hour and another hour after i formed it into small pieces and turned out great. Thank you for this recipe. I have longed given up on making bread and one day i came across your recipe and tried again thinking something healthy for my toddler without the preservatives and refined sugar. It worked so well and we all loved it. The fluffiest i have worked on so far xo
Mash says
Wow this looks yuummmmm cannot wait to try – can you tell me the yeast quantity in spoon measurement because I buy a bottle of yeast
Mallory says
There is about 2 and 1/4 teaspoons of yeast in a packet, so double that amount. Happy baking!
Kelli says
I made as directed but my dough was tough and did not rise after the first rise and being shaped. As I looked over the recipe it says 4 3/4 c flour divided. Was I only supposed to use 4 cups and the additional 3/4 was for kneeding dough after 1st rise. I assume because it’s whole wheat and I ground my own wheat that it would be denser but they were no way soft at all. I did use a little sugar to activate the yeast but I’m at a loss for why they did not rise at all after shaped. They tasted excellent my family loved them but they were just so dense.
Mallory says
If they did not rise, it probably means your yeast was dead. I would try a new batch of yeast.
Kelly says
Can you make these in a bread machine?
Tina says
Can you use Sugar substitute instead of honey?
Sara says
Love this recipe. Even with modifications it comes out amazing. I used half honey half sugar, half oil and half butter, half white wheat and half bread flour (what I had). Doubles great.
Mary says
I’m thrilled to hear the rolls are a hit, Sara.