These 100% Whole Wheat Dinner Rolls are soft, light, fluffy and moist, with a touch of honey. Perfect for holidays like Thanksgiving, Christmas, and Easter—or any meal.
This recipe is a return to basics. I first made these rolls in 2014 when creating Whole Wheat Bunny Rolls for Easter. With the holidays approaching, this is a great all-purpose whole wheat roll to have on hand—simple to make and reliably delicious.
Whole Wheat Dinner Rolls
Many recipes labeled “whole wheat” use white whole wheat or a blend with all-purpose flour. This one uses 100% whole wheat flour and still yields exceptionally soft, airy rolls.
The secret to light whole wheat rolls is resisting the urge to add too much flour. Over-flouring dries the dough and produces dense bread. Aim for a slightly tacky, moderately sticky dough—this helps keep the crumb tender and moist.
I recommend using a stand mixer to knead the dough so you don’t add extra flour by hand. A strong mixer with a good dough hook helps develop the gluten structure needed for a soft, elastic dough and consistent rise.
How to Shape Dinner Rolls
Shaping rolls efficiently is a bakery trick worth learning—it speeds up the process and saves your hands. This method produces smooth, uniform rolls without excess handling.
- Flatten the dough and divide it evenly. This recipe yields 24 rolls.
- Cup your hand and pass each dough piece through your thumb and pointer finger to create surface tension.
- Pinch the ends, place seam-side down on a greased baking sheet about an inch apart.
- Cover and let the rolls rise until puffy, then bake until golden brown.
These rolls are kid-approved—my children fight over them for sandwiches and lunches. They hold up well for holiday tables and everyday meals alike.
Whole Wheat Dinner Rolls
Ingredients
- 2 Tbsp yeast, (quick rise or instant dry yeast)
- ½ cup (118 ml) warm water
- ½ cup (113 g) butter, softened
- ¼ cup (84 g) honey
- 3 large eggs, room temperature
- 1 cup (237 ml) milk or buttermilk, lukewarm
- 2 tsp salt
- 4 ½ – 5 cups (684-760 g) 100% whole wheat flour, (stir, spoon, and level when measuring)
- 1 Tbsp oil, (canola, vegetable, or olive)
Instructions
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Stir the yeast into the warm water to dissolve; set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and honey.
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Add the eggs and mix, scraping the bowl as needed. Add the lukewarm milk (or buttermilk), salt, and the yeast mixture. Mix to combine.
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Measure (stir, spoon, and level) 4 1/2 cups whole wheat flour and add to the wet mixture. Switch to a dough hook and knead about 5 minutes until a soft dough forms. Add extra whole wheat flour 1 tablespoon at a time if needed. The dough should be sticky but should pull away cleanly when touched.
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Pour oil into a large bowl. Scrape the dough into the oiled bowl, turning it to coat all sides with oil. Cover with plastic wrap and let rise for 1 hour in a warm spot.
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Turn the dough onto a lightly floured surface. Flatten and divide into 24 equal pieces.
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To shape each roll: cup your hand and pass the dough through your thumb and pointer finger to create a smooth top. Pinch the ends and place seam-side down on a greased baking sheet about 1 inch apart.
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Cover the rolls with greased plastic wrap and let rise for 1 hour in a warm place.
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Preheat the oven to 350°F (175°C).
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Bake for 20–25 minutes, or until golden brown. Brush warm rolls with melted butter and serve.
Notes
Recipe adapted from An Oregon Cottage.
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