Soft honey whole wheat dinner rolls are 100% whole wheat dinner rolls. This easy recipe makes soft wheat rolls in about half the time of a traditional dinner roll recipe.
Dinner rolls are probably my family’s favorite part of dinner! Homemade bread is just one of those things that can’t be beat.
The smell alone is enough to bring even my pickiest kid to the table. A lot of people find working with yeast and making homemade dinner rolls intimidating.
But it doesn’t have to be! I’ve included step-by-step photos, tips, and plenty of notes to help you make soft whole wheat dinner rolls.
How to make soft honey whole wheat dinner rolls
Step 1: Grease a rimmed 9×13-inch baking dish. Set aside.
Step 2: Combine 2 cups of flour, yeast, honey, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
Step 3: Mix on low using the dough hook until the ingredients are combined.
Step 4: Continue adding flour, ¼ cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn’t come off on your fingers if you pinch it.
Step 5: Knead on low for 2 minutes.
Step 6: Cover the bowl. Let the dough rise for 30 minutes in a warm, draft-free spot.
Step 7: Uncover, and deflate the dough by punching down.
Step 8: Divide dough to form 24 rolls. Place rolls into prepared baking pan.
Step 9: Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
Step 10: Toward the end of the rising time, preheat oven to 375 F.
Step 11: Bake the rolls for 12-15 minutes, or until light golden brown.
Step 12: Remove rolls and brush with the remaining 2 tablespoons melted butter.
- Temperature: Temperature is important when working with yeast. The milk should be warm, but it shouldn’t be hot. If it’s too hot, it can kill the yeast.
- Using a kitchen thermometer is the best way to check the temperature of the milk. There’re about $10, and you can use a kitchen thermometer for a variety of cooking and baking tasks.
- Butter and eggs: the butter and egg should be at room temperature. Otherwise, if they’re cold, they can bring down the temp of the dough and cause the rolls to rise more slowly.
- Yeast: Using fresh yeast is key! Old yeast can lead to a dough that doesn’t rise.
- Flour: A range in flour measurements is given. You only need to use enough flour to form a smooth, slightly sticky dough. Using too much flour will give you dense, heavy rolls.
You can make the dough by hand. I recommend adding an additional minute or two to the kneading time if mixing by hand.
You can! If using active dry yeast, combine the yeast, sugar, and warm milk in a small bowl. Let it stand for 5 minutes, or until foamy. If the yeast doesn’t foam, start over, or the rolls won’t rise.
You can! Make the rolls through step 9. Place them in a freezer-safe container, and wrap tightly with plastic wrap. Let the rolls thaw and rise through the second rise before baking. I recommend increasing the amount of yeast by 20% to help with the yeast die-off in the freezer.
I use 100% whole wheat flour in these rolls. I like Prairie Gold whole wheat flour because it’s finely ground and works well.
The rolls are best eaten when fresh. Store any leftover wheat rolls in an airtight container at room temperature. The rolls will keep for 2-3 days when properly stored.
More roll recipes!
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Soft Honey Whole Wheat Dinner Rolls
- 9×13 pan
- 3 ½ – 4 ½ cups whole wheat flour divided
- 2 tablespoons instant yeast
- ¼ cup honey
- 1 teaspoon salt
- 1 ½ cups warm milk about 105-110 F
- 6 tablespoons butter at room temperature
- 1 large egg at room temperature
- 2 tablespoons butter melted
- Grease a rimmed 9×13-inch baking dish. Set aside.
- Combine 2 cups of flour, yeast, honey, salt, warm milk, 6 tablespoons butter, and egg in the bowl of a stand mixer.
- Mix on low using the dough hook until the ingredients are combined.
- Continue adding flour, ¼ cup at a time, until the dough clears the sides of the bowl and clings to the dough hook. The dough should feel smooth and slightly sticky but shouldn’t come off on your fingers if you pinch it.
- Knead on low for 2 minutes.
- Cover the bowl.
- Let the dough rise for 30 minutes in a warm, draft-free spot.
- Uncover, and deflate the dough by punching down.
- Divide dough to form 24 rolls.
- Place rolls into prepared baking pan.
- Cover, and let rolls rise for an additional 30 minutes in a warm draft-free place.
- Toward the end of the rising time, preheat oven to 375 F.
- Bake the rolls for 12-15 minutes, or until light golden brown.
- Remove rolls and brush with the remaining 2 tablespoons melted butter.
- Milk: Anything from skim to whole milk will work. Whole milk will give you a richer, softer rolls.
- Butter: I use salted butter.
- I divide the dough in half. Then, I divide each half in half to form 4 pieces. I then divide each of the 4 pieces in half again to form 8 equal pieces. Each of those pieces I divide into 3 rolls to form 24 rolls.
- If the rolls are browning too quickly, tent the rolls with foil.
- Nutrition values are estimates.
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