Easy to make whole wheat dinner rolls will be a hit at your next holiday party! Only one rise required so these freshly baked rolls will be a quick and simple homemade bread recipe.
Recipe Science
- RapidRise yeast activates quickly without proofing, speeding up fermentation and reducing prep time for whole wheat dinner rolls.
- A blend of whole wheat and all-purpose flour adds nutrients while keeping rolls soft and hearty without compromising texture.
- Granulated sugar feeds the yeast for a better rise, creating a light, airy texture while enhancing flavor and promoting browning.
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Featured Comment 18
“I just made this recipe today!! I am staring at the oven, waiting for them to be done!! I used coconut oil instead of butter (we just ran out of butter) and all whole wheat flour. I will let you know how they turn out! Probably just as amazing as they smell.”—Savannah
Why It Works
There’s nothing more irresistible than the aroma of freshly baked whole wheat rolls filling your kitchen, especially during the holidays! Not only do they bring a wholesome, hearty flavor, but they’re also surprisingly quick and easy to make. With a step-by-step approach and a few strategic techniques, you’ll have warm, golden rolls on the table without spending all day in the kitchen.
One secret to making these rolls quickly is instant yeast. The dough develops with a brief resting period by adding the yeast directly to the dry ingredients and then combining it with warmed milk and butter. Using a stand mixer with a dough hook makes the kneading process efficient. After shaping the dough and a final rise, you’ll have perfect, fluffy rolls in under an hour, ready to soak up every drop of gravy.
Ingredients You’ll Need
- Yeast: I recommend instant yeast or RapidRise yeast. I like to use Fleischmann’s brand because it’s pre-portioned and activates quickly, so you can skip the lengthy proofing steps that traditional recipes require.
- Flour: A mix of whole wheat and all-purpose flour provides a hearty taste and adds fiber and nutrients while keeping the rolls soft and mild. This blend delivers wholesome goodness without compromising on the classic roll texture.
- Sweetener: Granulated sugar is added to feed the yeast, encouraging a better rise and creating a light, airy texture. The sugar also enhances flavor and promotes browning.
- Salt: Salt is essential for balanced flavor and controls the yeast’s activity so the dough rises steadily without over-expanding. It also strengthens gluten, giving the rolls structure and a satisfying chewiness.
- Liquid: The combination of water and milk helps activate the yeast and provides a gentle rise. Milk adds richness, tenderness, and a slight creaminess to the rolls.
- Butter: Butter adds richness and coats the flour proteins, slowing down gluten formation for a tender, softer roll.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This whole wheat dinner roll recipe is easy to customize! Try these tasty options:
- Flour Substitutes: You can experiment with different types of flours for varying textures. White whole wheat flour provides the same nutrients as whole wheat, but the grain is lighter in color and more mild in flavor. You can use 100% whole wheat flour in the recipe, but the product will be denser in texture.
- Yeast Swap: If using active dry yeast instead of instant yeast, hydrate it first in warm water with a pinch of sugar to activate it. Active dry yeast requires two proofing steps to achieve proper rise and optimal flavor.
- Sweetener Substitutes: Try brown sugar, maple syrup, or make the rolls sweetened with honey.
- Add Herbs: Fresh herbs like chives, rosemary, thyme, oregano, sage, or tarragon bring aromatic flavor to the rolls. For added taste, mix dried Italian seasoning with melted butter and brush over the rolls before serving. Make it spicy with red chili flakes.
- Toppings: For extra texture and flavor, customize your rolls with toppings like sesame seeds, poppy seeds, everything bagel seasoning, or grated parmesan.
How to Make Whole Wheat Dinner Rolls
Step 1: Combine Dry Ingredients
In the bowl of a stand mixer, combine the whole wheat flour, undissolved yeast, sugar, and salt. This step evenly disperses the yeast and dry ingredients, ensuring a consistent rise and balanced flavor throughout the dough.
Step 2: Warm the Milk
In a small saucepan, combine the milk, water, and butter. Heat over medium heat until the mixture reaches 120 to 130°F (48 to 54ºC). It should feel very warm to the touch but not hot. This temperature range is ideal for activating the yeast without killing it.
Step 3: Add the Wet Ingredients
Add the warmed milk mixture to the flour mixture. Whisk on medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated and the yeast is evenly distributed.
Step 4: Make the Dough
Add ¼ cup of all-purpose flour and whisk on high speed for 2 minutes. This initial addition helps build structure and elasticity in the dough. Gradually incorporate the remaining all-purpose flour on medium speed, up to 1 ¼ cups, until a soft dough forms.
The gradual flour addition allows the gluten to develop evenly, creating a smooth, cohesive dough ideal for rising and shaping. Switch to the dough hook attachment and knead on medium speed until the dough is smooth and elastic, about 8 to 10 minutes. Cover and rest the dough for 10 minutes before shaping.
Expert Tip: You can knead by hand on a lightly floured surface. This kneading process develops gluten, giving the dough strength and elasticity for a perfect rise and soft, tender texture in the finished rolls.
Step 5: Portion and Shape
Divide the dough into 12 equal pieces and shape each into a smooth ball. Arrange them in a greased 8- or 9-inch round pan, baking dish, or cast iron skillet. A small baking sheet works, too. This spacing allows the homemade dinner rolls to expand evenly as they bake, creating soft edges and a beautifully golden crust.
Experimentation Encouraged: Try my whole wheat cloverleaf rolls recipe for a fancier bread roll shape.
Step 6: Let the Dough Rise
Cover the rolls with foil, plastic wrap, or a kitchen towel. Let them rise in a warm, draft-free area until doubled in size, about 30 to 40 minutes of rise time. This final rise allows the yeast to create air pockets, resulting in light, fluffy rolls with a soft texture.
Experimentation Encouraged: Try making my oven-proofing box for a more moist and warm environment, especially if your home is cold.
Step 7: Heat the Oven
Position the oven rack in the center and preheat to 375ºF (190ºC). This ensures even baking and gives the rolls a golden, uniform crust.
Step 8: Bake
In a small bowl, whisk the egg to create an egg wash. Brush it over the tops of the rolls to promote a glossy, golden-brown finish. Bake for 15 to 20 minutes or until the rolls are golden and baked through.
Step 9: To Serve
I like to brush the rolls with melted butter for extra richness before serving, but that is optional. Remove them from the pan immediately to prevent sogginess. Serve warm or place on a wire rack to cool to room temperature. These are delicious for Thanksgiving paired with roast turkey, orange cranberry sauce, and homemade mashed potatoes!
Frequently Asked Questions
RapidRise yeast, also known as Bread Machine and Instant yeast. You can add it to dry ingredients and proofing is not needed. The liquid added to your bread is heated to 120˚F-130˚F, the dough is kneaded, allowed to rest for 10 minutes, shaped, and risen until doubled in size. During the rise step, the yeast eats the starches in the flour, releasing carbon dioxide as it ferments. This creates the puffing up of the dough, giving it structure and flavor. Baking fresh bread is much easier than active dry yeast and is a big-time saver.
Yes, yeast works with whole wheat flour but behaves differently than all-purpose or bread flour. Whole wheat flour contains the wheat kernel, including the bran and germ, adding more nutrients and fiber. However, the bran can interfere slightly with gluten formation, inhibiting the dough’s ability to rise as much as white flour dough. This means whole wheat doughs often need more hydration and possibly a slightly longer rising time to allow the yeast to work fully.
Whole wheat rolls are healthier than rolls using only all-purpose flour because they contain whole grains, adding more fiber, vitamins, and minerals. The fiber aids digestion, promotes fullness, and stabilizes blood sugar, making them a more nutritious choice.
Serve This With
If you tried these Whole Wheat Dinner Rolls, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Whole Wheat Dinner Rolls
Ingredients
- ¾ cup whole wheat flour, or white whole wheat
- 2 envelopes rapid rise yeast, Fleischmann's RapidRise Yeast
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 ¼ cup all-purpose flour
- 1 egg
Instructions
- Combine Dry Ingredients – In the bowl of a stand mixer, add whole wheat flour, undissolved yeast, sugar, and salt.
- Warm the Milk – In a small saucepan, combine the milk, water, and butter. Heat over medium heat until the mixture reaches 120 to 130°F (48 to 54ºC). It should feel very warm but not hot.
- Add the Wet Ingredients – Add the milk mixture to the flour mixture. Whisk on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Make the Dough – Add ¼ cup all-purpose flour and whisk on high speed for 2 minutes. Mix in the remaining all-purpose flour on medium speed to make a soft dough, up to 1 ¼ cup flour total. Change to a dough hook and knead until smooth and elastic, about 8 to 10 minutes. Alternatively, knead on a lightly floured surface. Cover and let the dough rest for 10 minutes
- Portion and Shape – Divide the dough into 12 equal pieces and shape into balls. Place in greased 8 or 9-inch round pan, baking dish, or cast iron skillet.
- Let the Dough Rise – Cover rolls lightly with foil, plastic wrap, or a kitchen towel. Let rise in a warm draft-free area until doubled in size, about 30 to 40 minutes.
- Heat the Oven – Set the oven rack to the center position and heat to 375ºF (190ºC).
- Bake – In a small bowl, whisk the egg. Brush the tops of the rolls with egg wash. Bake for 15 to 20 minutes or until golden brown.
- To Serve – If desired, brush the rolls with melted butter before serving. Immediately remove the rolls from the pan. Serve warm or cool on a wire rack.
Notes
- Flour Substitutes: All whole wheat or white whole wheat flour can be used for a heartier roll. Less flour may be needed to create the dough since these flours absorb more water.
- Storing: Store in an air-tight container for up to 5 days or freeze for up to 1 month.
- Reheating: Heat in the oven at 350ºF (177ºF) until warm, adding more time if frozen. Wrap in foil if desired to prevent browning. Alternatively, microwave in 15-second increments until warm.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Pam Tonneson says
Can these be frozen for use at a later date?
Jessica Gavin says
Yes, you can freeze the rolls and reheat them in the oven.
Shalini says
I do not have rapid rise yeast so can I use active dry yeast instead and follow the same steps?
Jessica Gavin says
For active dry yeast I would dissolve the yeast first in the 1/4 cup of warm water (100 to 110ºF) with 1 teaspoon sugar. Let it sit for 10 minutes until bubbly. Them mix it with the warm milk and butter, also at 100 to 110ºF. Then mix the liquid ingredients with the dried.
Debbie says
Can I use bread flour instead of all purpose?
Jessica Gavin says
I think the bread flour might make the rolls too tough or chewy since they contain more protein than wheat flour.
savannah greuel says
I just made this recipe today!! I am staring at the oven, waiting for them to be done!! I used coconut oil instead of butter (we just ran out of butter) and all whole wheat flour. I will let you know how they turn out! Probably just as amazing as they smell 🙂
Jessica Gavin says
How did it go Savannah?
Nancy Gibbs says
2 pkts yeast thats 41/2 tsp for 3/4 flour is it not too much yeast for so little flour please confirm thanks.
Jessica Gavin says
Hi Nancy! There is also 1 1/4 cups all-purpose flour. So that amount of yeast is not too much. Let me know how it goes for you!
Rhiannon says
Have you used this same recipe with only whole wheat flour?
Jessica Gavin says
Hi Rhiannon- I have not made it with all whole wheat flour. You absolutely could, however the rolls will not be as tender, have more of a nutty flavor, be darker in color and may require more water added to the dough as there are more fibers in the whole wheat flour. Let me know how it turns out!
Meredith says
These rolls were turning out great, but after they rose for 30 minutes in the warm oven, I lightly brushed them with the egg wash and they completely fell! They tasted great after baking, but they were very flat so not very attractive rolls. Could the egg wash be put on before the rise so as not to disturb them after they rise?
Jessica Gavin says
Hi Meredith- Yes, feel free to brush the tops of the rolls with egg wash before proofing so that the rolls don’t fall.
Jette Rasmussen says
Hi Jessica
Can I mix it in a bread machine ?
Jessica Gavin says
Hi Jette! If your bread machine has a kneading option, then I don’t see why you couldn’t mix it in the equipment. The second option is hand kneading if you don’t have a mixer. Let me know how it goes!
gigi says
Is that the right amount of flour? For two packages of yeast
I thought it would be more then 1 3/4 cups of flour,
thank you for some great recipes.
Jessica Gavin says
Hi Gigi! Yes, this is the right amount of flour to yeast 🙂 Thanks for checking!