These Wheat Dinner Rolls are a version of the dinner rolls I grew up eating at every holiday table. They're made with a combination of wheat flour, all-purpose flour and honey, but they still bake up soft and flavorful which is exactly what I was hoping for when this recipe came together.
I grew up in a house that rarely had a loaf of store-bought bread in it. My mom baked yeast bread often. She taught me everything I know about working with dough. Every holiday, she or my aunt would make a pan of sweet dinner rolls. They never lasted long once they hit the table! As mom got more interested in baking with whole grains, she started making a wheat version of these same rolls. That's where this recipe starts from.
This recipe is for those who, like me, want the slight nutty flavor of whole wheat without the heaviness of 100% whole wheat flour. I use half all-purpose flour and half wheat flour (I always use King Arthur brand). There is a touch of honey for sweetness and salted butter in the dough and on top of the baked rolls for flavor.
I've included the tips from my 40+ years of baking experience that give me the softest rolls, including one simple step with the milk that makes more of a difference than you'd expect.
Why You'll Love Wheat Dinner Rolls
Soft and Fluffy: Whole wheat flour usually means a denser roll. These stay light thanks to a mixture of wheat and white flours, how you mix the dough and give it time to rise properly.
Naturally Sweetened: Honey sweetens the dough and gives the rolls a flavor that pairs well with butter, jam, or dinner itself!
Simple Pantry Ingredients: Nothing here is hard to find. This comes together with basics you'll likely already have on hand.
Great for any occasion: From a holiday spread to a weeknight dinner, these rolls fit right in.
What You'll Need
Whole Milk: The base of the dough, heated first to help everything come together smoothly (more on why in my baker's notes below).
Honey: Sweetens the dough and gives the yeast something to feed on for a good rise.
Active Dry Yeast: What makes these rolls rise as tall as they do.
Whole Wheat Flour: Brings the nutty flavor that sets this recipe apart from a plain dinner roll.
All-Purpose Flour: Balances out the whole wheat so the crumb stays light.
Butter: Melted with the wet ingredients for softness and flavor, then rubbed over the top fresh from the oven.
Ingredient Swaps I Have Made
Milk: Whole milk gives the richest texture, but 2% will still work if that's what you have.
Honey: Swap in an equal amount of pure maple syrup or brown sugar.
Yeast: Instant yeast can replace active dry 1:1.
Flour: 100% whole wheat can be used in place of white whole wheat, however the rolls will be more dense.
How to Make Wheat Dinner Rolls
Warm the milk, honey, and butter together in a saucepan until hot. Then set it aside to cool to lukewarm before adding the flour mixture.
Sift the white whole wheat flour, salt, and yeast together.
Add the dry ingredients to the cooled wet ingredients and using a hand mixer with dough attachment, mix until dough comes together. Work in the remaining flour until the dough is no longer sticking to the bowl.
Move the dough to a greased bowl, cover with plastic wrap, and let it rise somewhere warm for about an hour, until it's doubled.
Punch the dough down and divide it into 9 equal pieces. A kitchen scale is worth pulling out here so all nine rolls bake at the same rate. Shape each piece into a tight ball and set them in a greased square baking dish.
Cover and let the rolls rise again for 30-45 minutes. You'll know they're ready when they look puffy and the sides are touching each other (as well as the pan).
Bake at 350°F for 30 minutes, until the tops are golden, and internal temperature reads 190°F to 200°F.
As soon as they come out of the oven, rub the optional butter over the tops while they're still hot, then let them cool completely.
Baker's Notes
Heat your milk: Even though it's pasteurized. Back in my mom's day, cooks scalded milk mostly for safety, since it often came straight from the cow. Store-bought milk today is pasteurized,
Give the dough real time to rise: The first rise should double the dough, and the second rise should leave the rolls looking puffy, not just slightly bigger. If your kitchen is cool, look for a warmer spot, like the top of the fridge or an oven that's been warmed and then turned off.
Tacky dough, not sticky: when you're mixing the flour, the dough should no longer be sticky. You want to use enough flour for the dough to not stick in clumps, but rather just be tacky (meaning it pulls away easily not leaving excess dough on your hands).
Make Ahead and Freezing
Once the rolls have cooled completely, store them in an airtight container or bag at room temperature for up to 3 days. They'll keep in the freezer for up to 2 months - just wrap them well and thaw at room temperature before serving.
Serve with
These wheat dinner rolls are perfect for a holiday table, whether that's Thanksgiving, Christmas, or Easter. And, they show up just as often at our Sunday dinner table. Leftovers make great sandwiches with pan roasted turkey, and they're just as good alongside a bowl of turkey lentil soup. I also like turning them into slider rolls for oven baked ham and swiss sliders when I want something a little different for dinner or am hosting a finger foods party.
More Bread Recipes to Try
If you love these wheat dinner rolls, there are a few more bread recipes on the blog worth baking next. My Buttermilk Bread a great everyday sandwich loaf, the Cinnamon Raisin Swirl Bread is a good pick if you want something a little sweeter. Onion Bread is my go-to for a savory twist, and the Beginner Dinner Rolls are a good starting point if you're newer to working with yeast.
Your Questions Answered
Whole wheat flour absorbs liquid differently than all-purpose, and humidity in your kitchen plays a role too. If the dough still feels wet after all the flour is in, add an extra tablespoon at a time until it's no longer tacky, being careful not to overdo it or the rolls will bake up dense.
Most of the time it comes down to yeast that's no longer active. Next time, dissolve a little of your yeast in warm water with a pinch of sugar and watch for it to foam after 5-10 minutes. If it doesn't foam, it's time for a new jar of yeast.
Look for a golden top, but the most reliable check is an instant read thermometer in the center roll, which should read between 190°F and 200°F.
If you give these wheat dinner rolls a try, I'd love to know how they turned out. Leaving a star rating and a comment below really does help other bakers decide if this is the recipe for them, and it's always the best part of my day to hear about your kitchen wins. If you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see how your rolls turned out.
📖 Recipe
Wheat Dinner Rolls
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Ingredients
- 1 cup whole milk
- 2 ½ teaspoons active dry yeast
- 2 tablespoons honey
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- 180 grams whole wheat flour (about ½ cup)
- 180 grams all-purpose flour (about ½ cup) plus more for dusting
- 1 tablespoon butter (optional) for rubbing over top of hot baked rolls
Instructions
- In a medium saucepan combine milk, and honey. Heat over medium heat until milk is hot and has melted. Remove from heat and cool to lukewarm.
- Sift together white whole wheat flour and 1 cup of all purpose flour. Stir in the salt and instant yeast.
- Add the wet ingredients to the dry ingredients, and using a hand mixer with a dough hook, adding remaining flour and mixing until dough is combined and no longer tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough and divide into 9 equal pieces. Shape into balls and place in a greased square baking dish.
- Cover and let rise again for 30-45 minutes until puffy.
- Preheat oven to 350°F.
- Bake for 25-30 minutes, until golden brown and internal temperature reaches 190°F to 200°F.
- Remove rolls from oven and rub the butter over top of hot rolls (if using). Cool completely.
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