Soft 100% Whole Wheat Dinner Rolls

The softest 100% whole wheat dinner rolls recipe that turns out tender and fluffy. Everyone will enjoy these healthy yeast rolls.

IngredientsClear All

• 2 tbsp active dry yeast (or 2 packets)
• 1/2 cup warm water (90-110°F)
• 1/2 cup softened butter (or oil)
• 1/4 cup honey (or cane sugar/maple syrup)
• 3 large eggs (flax eggs work for allergies)
• 1 cup lukewarm buttermilk or milk (95-100°F)
• 4 1/2 to 5 cups whole wheat flour
• 1 1/2 tsp sea salt

Equipment

• Stand mixer with dough hook (or hand mixer/manual kneading)
• 13x9 inch baking pan

Instructions

1. Dissolve yeast: Dissolve yeast in warm water and let sit aside.

2. Cream wet ingredients: In mixer bowl, cream butter and honey together. Add eggs and mix well.

3. Combine liquids: Add warmed milk and yeast mixture to the bowl. Mix to combine.

4. Add dry ingredients: Add flour and salt. Mix until combined, then switch to dough hook.

5. Knead: Knead with dough hook for approximately 2 minutes until dough is slightly tacky. Avoid adding excess flour.

6. First rise: Cover bowl and let rise for 1 hour.

7. Shape rolls: Turn dough onto floured surface, knead a couple times, and let rest for 3 minutes. Divide into 24 equal pieces. Shape into balls and place in buttered 13x9-inch pan with pieces touching each other.

8. Second rise: Cover and let rise for 1 hour until rolls reach 1/2 inch above the pan.

9. Bake: Preheat oven to 350°F. Bake for 20-25 minutes until golden brown.

10. Serve: Remove from oven and serve warm, or cool completely for freezing.

Notes

Make-ahead and freezing:

• Cool rolls completely in pan
• Separate into two 12-roll sections and place in gallon freezer bags
• Freeze for up to 4 months
• To reheat: Thaw overnight in refrigerator, wrap in foil, and heat at 300-350°F for 15-20 minutes

Tips:

• Use scant tablespoons of yeast (not rounded) - this is a low-knead recipe that uses more yeast than typical
• Some bakers find 1 1/2 to 1 3/4 tablespoons of yeast works well too
• Measure flour by scooping and leveling
• Dough should remain slightly tacky - don't add too much flour during kneading
• The rolls should touch each other in the pan - this helps them rise tall and stay soft

Substitutions:

• Use oil instead of butter for dairy-free
• Use flax eggs instead of regular eggs for egg allergies (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min)
• Honey, cane sugar, or maple syrup all work as sweetener

Storage:

• Store at room temperature in airtight container for 2-3 days
• Refrigerate for up to 1 week
• Freeze for up to 4 months

Source

From An Oregon Cottage