Whole Wheat Dinner Rolls Recipe

Easy whole wheat dinner roll torn open, with butter melting inside.

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5 from 11 votes

Whole Wheat Dinner Rolls Recipe

Start off any meal with these Whole Wheat Dinner Rolls. Soft, fluffy rolls that are wholesome and made from scratch.

Prep Time2 20

Cook Time17

Total Time2 37

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 179kcal

Author: Andrea

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 9x13 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!

Notes

*This is a key ingredient! Do not omit the vital wheat gluten, or you'll end up with dense rolls. It's worth the money, and you'll definitely use it up! You can find it next to the flour at almost all grocery stores.

-I like to help my yeast along, so I preheat my oven to 200 degrees and turn it off each time I let my rolls rise. Not only does this speed the process along, but it ensures that your yeast thrives.

-This recipe can be easily doubled. These rolls also freeze well.

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.

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