Easy Whole Wheat Dinner Rolls

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A quick and easy soft dinner roll made with whole wheat flour. 

These easy whole wheat dinner rolls are simple to prepare while still being soft and delicious. A perfect side to soup.

I’m back! This time with a little helper in the kitchen. My baby, Cameron, was born just before Christmas.

For the last month, we have slowly been adjusting to life together and in the past 2 weeks, I’ve been gradually getting enough sleep to function in life again.

I can actually accomplish more than feeding him, laundry and feeding myself. We’ve been so thankful for all the meals people brought to us. 

Last week I attempted to make cookies for the first time since he was born. For some reason, making simple chocolate chip cookies didn’t occur to me.

I had to whip up some frosted cut out cookies. Well three days later, they were finally finished. It took me one day to make the dough, one day to cut out and bake them and one day to frost them.

My little baking assistant kept insisting that we take breaks to keep his belly full. Shhh! He hasn’t learned much fun it is to sneak bites of cookie dough yet.

Even though the cookie baking process seemed long, I thoroughly enjoyed being back in the kitchen and make pretty pink heart cookies with sprinkles. It’s good to get back to a new normal in life.

These easy whole wheat dinner rolls are simple to prepare while still being soft and delicious. A perfect side to soup.

Thankfully, these easy whole wheat dinner rolls are a bit less labor intensive to prepare. They still require time to let the dough raise, but it’s hands off time.

Time I would use for exciting things like laundry. Yes, I’m pretty much in normal, new mother shock at the amount of laundry my baby makes. But feel free to read a good book instead. 🙂

Easy Whole Wheat Dinner Rolls

Simple and soft dinner rolls made with whole wheat flour
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Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 40 mins
Cuisine: American
Servings: 24 rolls

Ingredients 

  • 2 packages active dry yeast
  • 1 and 3/4 cup hot water
  • 1/2 cup honey
  • 1/2 cup butter melted
  • 4 and 3/4 cup 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 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.

Nutrition

Serving: 1roll
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Whole Wheat Dinner Rolls

I’m looking forward to trying these other delicious sounding rolls:

Awesome Cheesy Herb Rolls from Oh, Sweet Basil

Crusty Homemade Pretzel Rolls from Gather for Bread

Buttery Dinner Rolls

Easy, Buttery Homemade Dinner Rolls can be made ahead and are perfect for Easter, Thanksgiving or Christmas Dinner.

My Caramel Pecan Sticky Buns are also a favorite

Caramel Pecan Sticky Buns (1)

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  1. 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.

  2. Andrea says

    Thanks for this recipe! I finally tried them tonight and they were relish!
    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!

  3. 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

  4. 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

  5. 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.