These soft whole wheat dinner rolls are made with 100% whole wheat flour and give any white flour rolls a run for their money. They have just the right combination of salty and sweet using flaky sea salt and a bit of honey.
Let's talk carbs!
Soft whole wheat dinner rolls can sound intimidating, but I promise you it can be done. And pretty easily! Unlike most whole wheat dinner rolls, this recipe is made with 100% whole wheat flour so there are no hidden refined flours mixed in. This has become more and more important to us as we have been on what seems like a year long mission to clean up our diet. When my sweet tooth allows, of course!
My love for carbs most likely began with dinner rolls. I have extra fond memories of my grandma pulling that aluminum pan of Sister Schubert yeast rolls warm from the oven! Oh the white flour goodness. But have you seen the ingredient list on those frozen rolls? I mean, I don't even know what half of the ingredients are. All of that to say, my dinner roll standards are pretty high. I know a bad hockey puck roll when I taste it, so you can take my word for it when I say that these soft whole wheat dinner rolls have completely won me over. I love that they are so soft and fluffy, but have a heartier texture that is completely satisfying!
Today we are going to walk through how to make these soft whole wheat dinner rolls and, dare I say, your new go-to.
Let's make some!
Keys to Soft & Fluffy Whole Wheat Dinner Rolls
- Be careful not to add too much flour. You know those hockey puck type rolls? Yeah, we don't want those! The key to fluffy rolls is the correct ratio of flour to moisture. When the dough comes together it should be sticky, but you should be able to roll it into a ball without it totally sticking to your hands.
- Give the dough the correct amount of time needed to rise. This will ensure that the rolls turn out correctly. With whole wheat flour the dough needs a longer rise time due to the wheat germ and bran. I like to turn my oven on to its lowest temperature, turn it off and then place the dough in it to rise in a warmer space.
Soft Whole Wheat Dinner Roll Ingredients:
To make these Soft Whole Wheat Dinner Rolls, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- Instant dry yeast - One packet is all you'll need! Active dry yeast will work too.
- Butter - Unsalted and softened is what we want for this recipe.
- Eggs - 3 eggs is the magic number that will help to give our rolls a nice structure.
- Honey - Pick your favorite! Honey helps to increase the yeasts activity which tenderizes the dough for those soft rolls!
- Buttermilk - Liquids help to activate the yeast and choosing buttermilk adds an amazing flavor. The buttermilk should be warm when adding to your dough. I heat it in the microwave about 25 seconds and then let it sit for a few minutes before incorporating. You could use whole milk if you prefer.
- Whole wheat flour - 100% whole wheat, friends!
- Salt - Iodized for the dough mixture and sea salt to top.
How to Make Soft Whole Wheat Dinner Rolls
To make these Soft Whole Wheat Dinner Rolls, simply:
- Prep the yeast - In a small glass bowl, dissolve the pack of yeast in ½ cup of warm water.
- Make the dough - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and honey until it becomes slightly fluffy. Add the eggs one at a time and scraping down the sides between each. Add the warm buttermilk and the yeast mix. Mixing until just combined. Add the flour (one cup at a time) and salt mixing until combined.
- Knead - On your stand mixer, change the paddle attachment to a dough hook and knead for 2 minutes or until dough is no longer sticky and tacky. If needed, add more flour one tablespoon at a time. Be careful not to add too much though! You would rather your dough be a little tacky than too dry.
- First rise - Cover the mixing bowl with a dish towel and allow to rise for one hour. I like to turn my oven on to its lowest temperature, turn it off and then place the dough in it to rise in a warmer space. Turn dough onto a floured surface and knead a few times by hand and then let rest for another 5 minutes before shaping into rolls.
- Shape rolls - Using a 2.5 inch biscuit cutter (you can cut them into equal squares with a knife if you prefer), cut 24 equal rolls and gently shape them into balls. I simply cup the dough in one hand and pinch the bottom together with the other to form a ball. Place each into a greased 9x13 inch baking dish. Each piece should be touching on the sides. See photo above for visual.
- Second rise - Let rolls rise in baking dish for one hour and thirty minutes. Again, I like to turn my oven on to its lowest temperature, turn it off and then place the dough in it to rise in a warmer space.
- Bake - Preheat oven to 350° and bake rolls for 20 to 25 minutes or until tops are golden brown. Mix the melted butter and honey together and brush the tops of the rolls followed with a sprinkle of flaky sea salt. Serve warm.
NOTES:
To store: Cover any leftover rolls and store at room temperature for a couple of days or in the fridge for up to one week.
To freeze: Can be frozen in an airtight container for up to 3 months. When ready to eat, thaw on counter or overnight in the fridge. Wrap rolls in tin foil and bake at 350° for 15 minutes.
What to Serve with Soft Whole Wheat Dinner Rolls:
- Tuscan Tortellini Soup
- Autumn Vegetable Minestrone
- Lentil Veggie Chili
- Sweet Potato & Black Bean Bowls
Soft Whole Wheat Dinner Rolls
These soft whole wheat dinner rolls are made with 100% whole wheat flour and give any white flour rolls a run for their money!
Ingredients
- 2 ¼ tablespoons dry instant yeast (1 packet)
- ½ cup warm water
- ⅓ cup honey
- ½ cup butter, softened
- 3 eggs
- 1 cup buttermilk, warmed
- 4 ½ to 5 cups whole wheat flour
- 1 ½ teaspoons salt
- For topping: 2 tablespoons melted butter, 2 tablespoons honey, sea salt
Instructions
- Prep the yeast - In a small glass bowl, dissolve the pack of yeast in ½ cup of warm water.
- Make the dough - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and honey until it becomes slightly fluffy. Add the eggs one at a time and scraping down the sides between each. Add the warm buttermilk and the yeast mix. Mixing until just combined. Add the flour (one cup at a time) and salt mixing until combined.
- Knead - On your stand mixer, change the paddle attachment to a dough hook and knead for 2 minutes or until dough is no longer sticky and tacky. If needed, add more flour one tablespoon at a time. Be careful not to add too much though! You would rather your dough be a little tacky than too dry.
- First rise - Cover the mixing bowl with a dish towel and allow to rise for one hour. I like to turn my oven on to its lowest temperature, turn it off and then place the dough in it to rise in a warmer space. Turn dough onto a floured surface and knead a few times by hand and then let rest for another 5 minutes before shaping into rolls.
- Shape rolls - Using a 2.5 inch biscuit cutter (you can cut them into equal squares with a knife if you prefer), cut 24 equal rolls and gently shape them into balls. I simply cup the dough in one hand and pinch the bottom together with the other to form a ball. Place each into a greased 9x13 inch baking dish. Each piece should be touching on the sides. See photo above for visual.
- Second rise - Let rolls rise in baking dish for one hour and thirty minutes. Again, I like to turn my oven on to its lowest temperature, turn it off and then place the dough in it to rise in a warmer space.
- Bake - Preheat oven to 350° and bake rolls for 20 to 25 minutes or until tops are golden brown. Mix the melted butter and honey together and brush the tops of the rolls followed with a sprinkle of flaky sea salt. Serve warm.
Notes
- To store: Cover any leftover rolls and store at room temperature for a couple of days or in the fridge for up to one week.
- To freeze: Can be frozen in an airtight container for up to 3 months. When ready to eat, thaw on counter or overnight in the fridge. Wrap rolls in tin foil and bake at 350° for 15 minutes.
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Did you make this recipe?
I can’t wait to hear what you think of these Soft Whole Wheat Dinner Rolls! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!
