These homemade Wheat Rolls are soft, fluffy, and full of flavor. They are also wholesome, hearty, and make the perfect side dish, snack, or even mini sandwich roll.
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Soft Whole Wheat Dinner Rolls
If you are tempted to dismiss bread recipes made with whole wheat flour, hear me out on this. These Whole Wheat Rolls are not only a healthier option but they are packed with flavor and just as light and fluffy as any soft and buttery rolls made with white flour. Serve with homemade honey butter and a sprinkle of sea salt and we dare you to second guess whole wheat bread again!
Whole wheat dinner rolls are great to serve for holiday dinners, alongside soups and salads, or even as slider or mini sandwich rolls. Go ahead and make plenty - we guarantee they will be a huge hit and as an added bonus, they freeze super well.
Ingredients in Whole Wheat Rolls
- Water - you want your water to be warm (between 95-105 degrees F) in order to help “wake up” your yeast.
- Sugar - honey makes a delicious substitute.
- Active Dry Yeast - this recipe calls for active dry yeast, which means that the yeast needs to be “proofed” when mixing it into the full dough. If you choose to substitute instant yeast, there is no need to proof it first.
- Oil - we use avocado oil, however, you could also substitute melted butter or even coconut oil.
- Eggs - you can use any kind of large eggs for this recipe. They help to keep the bread super light and fluffy, however, if you have an egg allergy you can make this recipe without them.
- Salt - salt is incredibly important in both the flavor and structure of any kind of bread, so don’t forget to add it!
- Whole Wheat Flour - use your favorite kind of whole wheat flour. There are a lot of options out there, so you can have fun experimenting with new kinds. If you don’t want to use 100% whole wheat flour, you could substitute a couple cups of all-purpose flour.
- Egg Wash - we make our egg wash with whole eggs and water.
- Butter - this is brushed on just after baking to give that extra shiny top and yummy buttery flavor.
How to Make This Wheat Roll Recipe
- Proof the yeast. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
- Mix the dough. Add the oil, eggs, salt, and half of the wheat flour into the yeast mixture and mix on low using the dough hook until combined - about 1-2 minutes. Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once you have added in all of the flour that you need, knead the dough on medium speed for about 3 minutes. The dough should be smooth and elastic.
- Let the dough double in size. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
- Shape the rolls. Grease a 9" x 13" baking dish with butter or cooking oil. Once your dough has doubled, transfer to a lightly floured surface and divide into 1 ½" dough balls (should about yield 20-24). Spray your hands with cooking oil and roll the balls until smooth. Place the shaped dough balls into the prepared baking pan so that they are about 1” apart or just barely touching.
- Brush with egg wash and rise again. In a small bowl, add the egg and water and whisk. Brush a thin, even layer over the tops of each roll, then let rise again until doubled in size, about 30-45 minutes.
- Bake. Preheat your oven to 350 degrees F. Once your rolls have doubled in size, bake for 20-25 minutes, or until golden brown (an instant-read thermometer should read 190-195 degrees F when inserted into the center of your rolls).
- Serve. When the dinner rolls are done, remove them from the oven and brush with melted butter. Serve warm. Enjoy!
Wheat Roll Tips and Tricks
- If there is an egg allergy in the family, you can skip the eggs in the dough and brush the tops of the loaves with milk instead.
- To add a little extra fiber, toss a few tablespoons of wheat germ into the dough.
- You can use avocado oil, melted butter, or coconut oil to make this recipe.
- For extra light and fluffy dinner rolls, add ½ cup vital wheat gluten to the dough when adding the flour.
Frequently Asked Questions
If you don’t have a stand mixer, you can absolutely use a bread maker to mix your dough. Since bread dough made with whole wheat flour can be on the stickier side, it’s more difficult to mix by hand so the bread machine can be a real lifesafer. Just add the ingredients, set to the “dough” setting and mix according to the manual instructions. Voila!
The most likely reason for dry dinner rolls is that they were overbaked. These rolls are meant to be soft and fluffy, so keep an eye on them in the oven and when in doubt, check the temperature with a thermometer. Once it reaches 190-195 degrees F, they are full cooked and should be removed from the oven.
Sure! If you substitute instant yeast, you can skip the first step. Simply add the warm water, sugar, yeast, eggs, oil and half of the flour into the bowl and mix as directed.
Storing
- Room Temperature: you can store your Wheat Rolls in an airtight plastic bag at room temperature for up to 3 days. The plastic bag will keep your rolls much softer than if you use a paper bag. Or, if you have a bread box you can go ahead and use that!
- Freezer: If you bake more than you’ll be able to use in a couple of days, your best bet is to freeze the rest. Wrap the rolls in plastic or put them in freezer bags and store them for 3 months. Just pull out and thaw at room temperature as soon as you are ready to use.
Wheat Rolls Recipe
Ingredients
Wheat Rolls Dough
- 3 cups Water warm 95-110 degrees F.
- ¼ cup Sugar
- 1 ½ Tablespoons Active Dry Yeast
- 2 large Eggs
- ¼ cup Avocado Oil
- 1 Tablespoon Salt
- 7-8 cups Whole Wheat Flour
To Top the Rolls
- 1 large Egg
- 1 Tablespoon Water
- 2 Tablespoons Butter melted, add after baking
Instructions
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Mix well, then let sit for 5-10 minutes, or until the yeast is frothy and bubbly.
- Add the oil, eggs, salt, and half of the wheat flour into the yeast mixture and mix on low using the dough hook until combined - about 1-2 minutes.
- Continue adding one cup of flour at a time, then mixing on low speed, until the dough pulls away from the sides and looks smooth. Once you have added in all of the flour that you need, knead the dough on medium speed for about 3 minutes. The dough should be smooth and elastic.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 45-60 minutes.
- Grease a 9" x 13" baking dish with butter or cooking oil.
- Once your dough has doubled, transfer to a lightly floured surface and divide into 1 ½" dough balls (should about yield 20-24). Spray your hands with cooking oil and roll the balls until smooth. Place the shaped dough balls into the prepared baking pan so that they are about 1” apart or just barely touching.
- In a small bowl, add the egg and water and whisk. Brush a thin, even layer over the tops of each roll using a pastry brush, then let rise again until doubled in size and touching, about 30-45 minutes.
- Preheat your oven to 350 degrees F. Once your rolls have doubled in size, bake for 20-25 minutes, or until golden brown (an instant-read thermometer should read 190-195 degrees F when inserted into the center of your rolls).
- When the dinner rolls are done, remove them from the oven and brush with melted butter. Serve warm. Enjoy!
Nutrition
More Of Our Favorite Easy Bread Recipes
- Parker House Rolls
- Garlic Herb Bread
- Cheddar Bread
- Quick Dinner Rolls
- Brazilian Cheese Bread
- Best French Bread
- Best White Bread
- Einkorn Flour Recipes
- More Bread Recipes
- More Best Sides Recipes
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You will love these soft, buttery and healthy Wheat Rolls. They are easy enough for any beginner to make, packed with delicious flavor and super light and fluffy.
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