Oh, these rolls! If there’s one recipe that always brings a smile to my face and a happy hum from everyone in the house, it’s this whole wheat rolls recipe. I remember the first time I tried to make homemade bread. It was a disaster – dense as a brick, flavorless, and frankly, a little embarrassing. But these rolls? They’re the complete opposite. They’re like a warm hug in bread form, with a slightly nutty flavor from the whole wheat flour that just makes them utterly irresistible. They remind me of the kind of bread my grandma used to bake, the kind that filled the kitchen with the most incredible aroma. Honestly, if you’re looking for a simple, incredibly satisfying bread that’s leagues better than anything from the grocery store, you’ve found it. They’re perfect for slathering with butter, dipping into soup, or just eating plain because, well, they’re *that* good. Forget those fancy, complicated sourdoughs for a moment; this is my everyday hero bread, and I’m so excited to share it with you.
What are some of the best whole wheat rolls?
So, what exactly are we talking about when I say “whole wheat rolls”? Think of them as your new favorite staple bread, but made with the goodness of whole wheat flour. They’re not those heavy, crumbly whole wheat loaves you sometimes find. These are wonderfully soft, with a beautiful, slightly chewy texture that’s just perfection. The “whole wheat” part comes from using 100% whole wheat flour, which gives them a lovely, slightly earthy flavor and a beautiful golden-brown hue. They’re rolled into individual portions, hence the “rolls” moniker, making them perfect for serving one or two at a time. They’re essentially my answer to wanting that comforting, homemade bread experience without all the fuss. It’s rustic, wholesome, and totally approachable for any home baker.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why this whole wheat rolls recipe has become a permanent fixture in my baking rotation. First and foremost, the flavor is just outstanding. That subtle nutty taste from the whole wheat flour is so much more interesting than plain white flour, and it pairs beautifully with just about anything. And the texture! They come out so wonderfully soft and slightly chewy, with a perfect crust. It’s the kind of bread that makes you close your eyes with the first bite. But it’s not just about taste and texture; it’s also about how incredibly easy these are to make. I know baking bread can sound intimidating, but I promise, this recipe is designed for success. You don’t need any fancy equipment, and the steps are really straightforward. Plus, let’s talk about cost-effectiveness. Flour, yeast, a bit of sweetener, some liquid – these are all pantry staples, meaning you can whip up a batch of delicious rolls for a fraction of the price of store-bought. And the versatility! These rolls are your culinary chameleon. They’re fantastic alongside a hearty stew, perfect for little sandwiches, and amazing toasted with a smear of butter and jam for breakfast. What I love most about this recipe is that it delivers on taste, texture, and ease, making it a true winner for busy weeknights or relaxed weekend mornings. It’s the kind of recipe that builds confidence in the kitchen.
What are some good ways to make Whole Wheat Rolls?
Quick Overview
This whole wheat rolls recipe is all about simplicity and delicious results. We’ll mix up a soft dough, let it rise until it’s beautifully puffy, shape it into individual rolls, let them rise again, and then bake them until they’re golden brown and irresistible. The key is to not overwork the dough and to give it enough time to do its thing. It’s a process that’s both relaxing and rewarding, culminating in the most wonderful aroma filling your kitchen.
Ingredients
For the Dough:
These are the building blocks of our amazing rolls. I always opt for good quality whole wheat flour. King Arthur Baking Company’s whole wheat is my personal favorite for consistency, but any 100% whole wheat will work. If you’re new to whole wheat, you can even do a 50/50 blend with all-purpose flour to start, though I truly love the full flavor of 100%. For the yeast, I typically use active dry yeast, but instant yeast works too – just follow the package instructions for activation or direct addition. Warm water is crucial for waking up the yeast; think lukewarm bathwater, not hot! A touch of honey or maple syrup not only feeds the yeast but also adds a subtle sweetness and helps with browning. And of course, a little salt to balance all those flavors. I also add a bit of olive oil or melted butter for tenderness – it makes a world of difference!
For Brushing (Optional but Recommended):
Once baked, a quick brush of melted butter or a sprinkle of flaky sea salt takes these rolls from delicious to divine. It’s a small step that really elevates the final product.
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine your warm water (around 105-115°F or 40-46°C – too hot will kill the yeast, too cool and it won’t activate), the honey or maple syrup, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for it to get foamy and bubbly on top. This means your yeast is alive and ready to make some magic! If it doesn’t foam, your yeast might be old, or the water temperature was off, so you’ll need to start again with fresh yeast and the right temperature water.
Step 2: Mix the Dry Ingredients
While the yeast is doing its thing, grab another bowl and whisk together your whole wheat flour and salt. Whisking them together ensures the salt is evenly distributed throughout the flour, which is important for even flavor and dough structure. Don’t dump the salt directly onto the yeast mixture, as it can sometimes hinder activation.
Step 3: Combine Wet and Dry Ingredients
Once your yeast mixture is nice and foamy, add the olive oil or melted butter to it. Now, pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a dough whisk, start mixing everything together. Keep going until a shaggy dough forms and most of the flour has been incorporated. It might look a bit sticky or rough at this stage, and that’s perfectly fine!
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface. Now comes the fun part: kneading! Knead for about 8-10 minutes. This develops the gluten, which gives the bread its structure and chewy texture. You’re looking for the dough to become smooth, elastic, and less sticky. If it’s sticking too much to your hands or the counter, add a tiny bit more flour, just a tablespoon at a time. You can also use a stand mixer with a dough hook for this step; it typically takes about 6-8 minutes on medium speed.
Step 5: First Rise (Proofing)**
Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise for about 1 to 1.5 hours, or until it has doubled in size. I usually pop mine in a slightly warm oven (turned off, of course!) or near a sunny window.
Step 6: Shape the Rolls
Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 10-12 equal pieces. You can do this by eye, or for more precise rolls, use a kitchen scale. Gently shape each piece into a round ball by tucking the edges underneath. Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving a little space between them as they will puff up.
Step 7: Second Rise
Cover the shaped rolls loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they look noticeably puffy and have nearly doubled in size. This second rise is crucial for super soft rolls.
Step 8: Bake the Rolls
Preheat your oven to 375°F (190°C) during the last 10-15 minutes of the second rise. Once the rolls are nicely puffed, bake them in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The exact baking time can vary depending on your oven, so keep an eye on them!
Step 9: Cool and Serve
As soon as the rolls come out of the oven, if you like, brush the tops with a little melted butter for extra flavor and shine. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool further. They are absolutely best served warm, but they’re still delicious at room temperature. Enjoy the fruits of your labor!
What to Serve Them With
Oh, the possibilities are endless when it comes to these whole wheat rolls! They’re so versatile, they can truly be part of any meal.
For Breakfast: These are fantastic toasted and slathered with butter and your favorite jam or honey. They also make a wonderful base for a breakfast sandwich with a fried egg and a slice of cheese. Pair them with a hot cup of coffee or a glass of freshly squeezed orange juice. Their slightly nutty flavor is a lovely start to the day.
For Brunch: Elevate your brunch spread by serving these warm rolls alongside scrambled eggs, crispy bacon, and a fresh fruit salad. They’re also perfect for making mini avocado toast bites or little sliders. A mimosa or a sparkling cider complements them beautifully.
As Dessert: While not a traditional dessert bread, I sometimes like to warm one up and drizzle it with a little honey and a sprinkle of cinnamon. It’s a lighter, more wholesome sweet treat when you’re craving something comforting after dinner. It’s also surprisingly good with a light vanilla sauce.
For Cozy Snacks: This is probably my favorite time to enjoy them! They are incredible dipped into a hearty bowl of soup or chili. I also love them with a good quality cheese and some olives. They’re the perfect accompaniment to a lazy afternoon snack board. My kids sometimes just grab one plain, and I can’t even blame them!
Top Tips for Perfecting Your Whole Wheat Rolls
Over the years, I’ve picked up a few tricks that I think really make a difference in getting these whole wheat rolls just right. Don’t be afraid to experiment and find what works best for you!
Yeast Activation is Key: Always check your yeast! If it’s not foamy after 5-10 minutes, it’s likely dead. Using water that’s too hot is the most common culprit. Think lukewarm, not hot. I always test it on my wrist first – it should feel neither hot nor cold.
Don’t Overwork the Dough: While kneading is important for gluten development, over-kneading can result in tough rolls. Once the dough is smooth and elastic, stop. You should be able to stretch it thin enough to see light through it without it tearing (the windowpane test!).
Proper Rising Environment: Yeast is sensitive to temperature. Find a consistently warm, draft-free spot for your dough to rise. If your kitchen is chilly, preheating your oven to its lowest setting for just a minute, then turning it off, and placing the covered bowl inside is a fantastic trick. Just make sure you don’t forget it’s in there!
Shaping for Success: When shaping the rolls, try to create a taut surface on each ball by tucking the edges underneath. This helps them hold their shape and rise upwards beautifully. For evenly sized rolls, using a kitchen scale is a game-changer.
Ingredient Swaps: While I adore this recipe as is, I’ve had success with variations. If you find 100% whole wheat a bit too dense, try a 50/50 blend with all-purpose flour. For a richer dough, you can substitute whole milk for some of the water, but this can slightly alter the texture. I’ve even tried adding a teaspoon of cinnamon to the dry ingredients for a hint of warmth, which is lovely in the fall!
Baking Doneness: Trust your oven and your senses. While the recipe gives a time range, ovens vary. The best way to tell if they’re done is the hollow sound when you tap the bottom. They should also have a beautiful golden-brown crust. If the tops are browning too quickly, you can loosely tent them with foil.
Storing and Reheating Tips
Keeping these delicious whole wheat rolls fresh is pretty simple, but a few tips will ensure you enjoy them at their best. They’re truly meant to be eaten fresh, but life happens!
Room Temperature Storage: Once completely cooled, store any leftover rolls in an airtight container or a bread bag at room temperature. They’re usually best within 1-2 days. After that, they can start to dry out a bit, though they’re still perfectly good for toast or breadcrumbs.
Refrigerator Storage: If you need to store them for longer, up to 3-4 days, the refrigerator is an option. However, be aware that refrigeration can sometimes make bread dry and stale faster. Make sure they are in a well-sealed container to prevent them from absorbing odors. Reheating them usually brings back some of their softness.
Freezer Instructions: These rolls freeze beautifully, which is my secret to always having fresh-baked bread on hand! Once cooled, wrap them individually or in small batches in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. For the best quality, try to use them within a month or two.
Thawing and Reheating: To thaw, simply remove the rolls from the freezer and let them come to room temperature on the counter for a few hours, or pop them in a low oven (around 300°F or 150°C) for about 5-10 minutes. Reheating them gently in the oven is the best way to revive their crust and soft interior. You can also lightly mist them with water before reheating to help restore moisture.
Glaze Timing: If you’ve glazed your rolls (which I sometimes do with a simple milk-and-powdered sugar glaze), they are best enjoyed the same day. For longer storage, it’s often better to keep them unglazed and add a glaze or brush them with butter just before serving.
Frequently Asked Questions
Final Thoughts
I truly hope you give this whole wheat rolls recipe a try. It’s more than just a recipe to me; it’s a connection to comforting memories and a reminder of how rewarding homemade baking can be. They’re proof that you don’t need to be a pastry chef to create something truly delicious and satisfying. The blend of wholesome whole wheat flour and that wonderfully soft texture makes them a standout, and the fact that they’re so straightforward to make is just the icing on the (bread) cake! Whether you’re serving them with a hearty meal, packing them for lunches, or just enjoying one warm from the oven with a slather of butter, I’m confident you’ll fall in love with them just like my family and I have. If you do make them, I’d absolutely love to hear about it in the comments below! Please share your thoughts, any variations you tried, or how your family enjoyed them. Your feedback means the world to me!
Soft Whole Wheat Dinner Rolls
Ingredients
Dough Ingredients
- 2 cups warm water
- 1 teaspoon sugar
- 1.5 tablespoons active dry yeast
- 2 eggs, slightly beaten
- 0.5 cup honey
- 0.5 cup butter, melted
- 1 teaspoon salt
- 3 tablespoons wheat gluten (optional)
- 7.5 cups whole wheat flour approximately, more as needed
Instructions
Preparation Steps
- In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let it sit for 5 minutes until bubbly.
- Add eggs, honey, melted butter, salt, wheat gluten (if using), and 2 cups of whole wheat flour to the bowl. Using a dough hook, mix on low speed for 5-6 minutes until a thick batter forms.
- Gradually add the remaining whole wheat flour, about 0.5 cup at a time, while the mixer is running. Continue mixing until the dough starts to pull away from the sides of the bowl but still sticks to the bottom. This process should take about 10 minutes.
- Turn the dough out onto a lightly floured surface. Knead by hand until soft and elastic. Shape into a ball and place in a clean, lightly greased bowl. Cover with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 350°F (175°C). Butter 18 cups in a muffin tin.
- Pinch off small pieces of dough (about the size of a large marble or small walnut) and shape them into round balls. Place three balls of dough into each prepared muffin tin cup. Cover and let rise for another 30 minutes.
- Bake for 18-22 minutes, or until the tops are golden brown. Immediately turn the rolls out of the tin onto a towel. Serve warm with butter.
