Start off any meal with these Whole Wheat Dinner Rolls. Soft, fluffy rolls that are wholesome and made from scratch.
These Whole Wheat Dinner Rolls are a warm, hearty addition to the table, offering a slightly nutty flavor and wholesome texture that pairs well with any meal. Made with whole wheat flour, these rolls are not only soft and fluffy but also packed with extra fiber and nutrients, making them a healthier twist on the classic dinner roll.
If you are trying to add more whole wheat recipes to your routine then you have to also check out my Whole Wheat Banana Pancakes, Whole Wheat Pumpkin Muffins, and Honey Whole Wheat Banana Bread.
Table of Contents
Why We Love These Dinner Rolls
- No preservatives, completely homemade goodness.
- Pairs beautifully with any meal or soup.
- Freezer-friendly for convenient meal prep.
Recipe Ingredients
Whole Wheat Flour – The base ingredient for these rolls, providing a hearty, nutty flavor and a slightly denser texture. Use white whole wheat flour for a milder taste.
Honey – Natural sweetener that feeds the yeast, promotes browning, and enhances the overall flavor of the rolls.
Orange Juice – Aids in gluten development while balancing the wheat’s natural flavor with a subtle sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Seeds for Texture – Incorporate chia, flax, or hemp seeds into the dough for extra protein and texture.
Yogurt for Buttermilk – Use plain yogurt in place of buttermilk for a tangy flavor and moist texture.
How to Make Whole Wheat Dinner Rolls
Step 1: In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
Step 2: Meanwhile, in a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
Step 3: With mixing speed on low, add the salt, vital wheat gluten, and flour (one cup at a time), and mix until a soft and sticky dough forms.
Step 4: If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour—part or all of the ¼ cup—or knead by hand on a lightly floured surface for 3–4 minutes). The dough should be tacky. If you pinch it between your fingers, it should stick, but if you roll it in a ball in your hands, it shouldn’t. Remember, this is a soft dough and you don’t want to add too much flour.
Step 5: Place the dough in a greased bowl, cover it with plastic wrap, and allow it to rise it is until doubled in size (about 45 minutes).
Step 6: Once the dough has doubled, punch it down, turn it onto a clean surface (you may need a bit of flour to prevent sticking), and knead it for 2 minutes. Let it rest for 5 minutes (covered). Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9×13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
Step 7: Place into an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls for 17–20 minutes or until the tops are lightly golden brown in color. Keep an eye on them—they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!
FAQs
These rolls complement any main course and are ideal for soaking up sauces or broths. Serve them with dishes like skillet lasagna, baked ziti, Instant Pot pot roast, or beef stew.
Yes. You can use any flour you prefer for this recipe, just note the overall taste and texture will be a little different than using whole wheat.
Storage Information
To STORE, place your rolls in an airtight container at room temperature for up to 5 days. Beyond this, they may begin to dry out. For longer storage, FREEZE the rolls for up to 3 months. Wrap them tightly in foil and place them in a freezer bag.
To REHEAT, thaw at room temperature if frozen, then warm in a 350°F (175°C) oven for 10 minutes or until heated through.
More of Our Favorite Rolls to Try
Whole Wheat Dinner Rolls Recipe
Ingredients
- 1/4 cup warm water - 100-110 degrees
- 1 tbsp active dry yeast
- 2 tablespoons honey
- 1/4 cup unsalted butter - room temperature
- 2 eggs - room temperature
- 1/2 cup buttermilk - room temperature
- 1 tbsp orange juice
- 3/4 teaspoon salt
- 2 tbsp vital wheat gluten*
- 2 1/4-2 1/2 cup whole wheat flour - white or regular
- 2 tbsp butter - melted (divided for brushing)
Instructions
- In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
- Meanwhile, in a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
- With mixing speed on low, add the salt, vital wheat gluten, and flour (one cup at a time), and mix until a soft and sticky dough forms.
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour—part or all of the ¼ cup—or knead by hand on a lightly floured surface for 3–4 minutes). The dough should be tacky. If you pinch it between your fingers, it should stick, but if you roll it in a ball in your hands, it shouldn't. Remember, this is a soft dough and you don't want to add too much flour.
- Place the dough in a greased bowl, cover it with plastic wrap, and allow it to rise it is until doubled in size (about 45 minutes).
- Once the dough has doubled, punch it down, turn it onto a clean surface (you may need a bit of flour to prevent sticking), and knead it for 2 minutes. Let it rest for 5 minutes (covered). Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9×13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
- Place into an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Bake the rolls for 17–20 minutes or until the tops are lightly golden brown in color. Keep an eye on them—they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!
I loved how fluffy they were even with whole wheat.
I’ve made these twice now using the bread machine to knead the dough. Best whole wheat rolls ever bar none.
Délicieux and fluffy!!!
I always love to try out a new dinner roll recipe. This one did not disappoint! So soft, fluffy and buttery.
I couldn’t agree more, about them being the best! So light & fluffy!