Say goodbye to dense whole wheat bread rolls. These light and fluffy rolls will have everyone reaching for seconds before the basket hits the table.
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Whole Wheat Bread
Whole wheat bread gets a bad rap for being dense and dry. But what if I told you that you could get big, fluffy and cloud like soft rolls made with 100% whole wheat?
What makes this recipe stand out is that you do not need a rolling pin, just a simple divide and shape technique. It is also a make ahead friendly recipe, which comes in really handy on holidays when oven space is limited.
Ingredients
Pro Tip
The magic ingredient in this recipe is patience. The initial 10-15minute resting time right after kneading is mandatory before deciding if the recipe needs more flour or not. Whole wheat flour absorbs liquid much slower than refined white flour. So trust the process and you'll be rewarded.
Whole Wheat Bread Rolls
Ingredients
- 3 ½ cup whole wheat flour scoop and level (420g)
- 1 ½ teaspoon sea salt 9g
- 1 package instant yeast 2 ¼ teaspoon (7g)
- 3 Tablespoons honey 63g
- 1 ¼ cup whole milk 300g
- 4 Tablespoons unsalted butter melted and cooled (57g)
- 2 large eggs room temperature
Optional topping
- 2 Tablespoons melted butter
- 2 teaspoons honey
- ¼ teaspoon sea salt
Instructions
- In a bowl, whisk the flour and salt together. Set aside.
- In a small saucepan or microwave, warm the milk until it’s between 100 and 110°F, using a thermometer to check the temperature.
- Add the warmed milk, honey and instant yeast into the bowl of the stand mixer. If using active yeast, allow it to bloom in the warm milk for 5 minutes according to the package instructions.
- Allow the liquid to sit for a minute and then add in both eggs and the cool melted butter. Using the paddle attachment mix to combine.
- Add about half the flour mixture (about 2 cups) to liquid and mix until combined. Add the remaining flour and continue mixing, scraping down the sides until all flour and salt are combined.
- Once it is fully incorporated, swap to the dough hook to knead the dough. Set the mixer on medium-low (speed 2) and knead for 6 to 8 minutes. The dough will pull away from the bowl but still slightly sticky and stretchy.
- At this point, it’s important to allow the dough to rest before judging the look of it. Allow it to rest for at least 10 to 15 minutes. The dough will most likely fall off the dough hook and rest in the bowl on its own.
Check the dough
- After resting, check the dough:
- If it feels stiff or tight, add a tiny splash of milk.
- If it feels overly sticky, lightly dust with flour.
- Every time I tested this recipe, I never had to add anything extra to it.
First Rise
- Transfer the dough from the mixing bowl to a large clean bowl oiled or sprayed with nonstick spray.
- Cover with plastic wrap or a clean dish towel and place in a warm area to let rise. I like to use my cold oven with only the light on or a pan of warm water inside which will create an ideal spot for rising.
- Allow to rise until doubled, about 1 to 1.5 hours.
Forming rolls
- Prepare the baking pan by greasing the bottom and sides of the pan.
- Once doubled, take out, punch down and turn out onto a silicone mat or a piece of parchment lined surface.
- Divide the dough into 12 pieces. For best results, weigh the dough and divide evenly to ensure uniform rolls. Each roll should weigh about 75 to 85 grams if dividing evenly into 12.
- Shape each piece into a ball and then pull the edges into the center. Place seam side down into the prepared pan.
- If extra flour is needed to keep from sticking, flour the hands not the work surface.
2nd Rise
- Cover the 13x9 baking pan with plastic wrap or dish towel and place back in the warm spot to allow it to rise again until puffy, touching and visibly expanded but not necessarily doubled. About 30 to 45 minutes.
- If using the oven as a proofing box, remove from the oven and preheat to 350°F. Bake for 18 to 22 minutes. Because the rolls are naturally darker from whole wheat flour, do not rely on color alone. The tops should feel set and lightly firm.
- Take the rolls out and while cooling make the honey butter topping if using.
Salted Honey Butter Topping
- A simple and delicious next level topping is easily made by combining melted butter with honey. Brush the warm rolls with the honey butter mixture, then sprinkle lightly with sea salt.
Notes
- Whole wheat flour absorbs more liquid than white flour and continues absorbing as the dough rests. This is why the resting period is essential before adjusting the texture.
- Adding too much flour is the most common mistake and can lead to dense rolls. If the dough is sticky, lightly flour your hands instead of the work surface.
- The temperature of the milk should be between 100°F to 110° F. If it’s too warm it can kill the yeast and it won’t rise properly.
- If using plastic wrap to cover the dough rising, spray with a little nonstick spray to keep the plastic from sticking to the top of the dough.
- It’s recommended not to exceed speed 2 on the stand mixer as it may burn out the motor if you run it at a higher speed for long periods of time
Nutrition
How to Make Whole Wheat Bread Rolls
1- In a medium bowl, whisk together the whole wheat flour and sea salt. Set aside. Pour warm milk, honey, and instant yeast directly into the bowl of your stand mixer.
2-Let the milk mixture sit for one minute, then whisk in the eggs and the cooled melted butter. Mix on low until fully combined. Then add roughly half of your flour mixture. Mix on low until incorporated. Add the remaining flour and mix, scraping down the sides of the bowl with a spatula, until all the flour and salt are fully brought together into a shaggy dough.
3- Using the dough hook, knead for 6 to 8 minutes. The dough will pull away from the sides of the bowl, but it should still feel slightly sticky and stretchy. Do not add more flour yet. Turn off the mixer and let the dough rest right in the bowl for 10 to 15 minutes.
After resting, give it a quick touch. If it feels tight or stiff, knead in a tiny splash of milk. If it's intensely sticky, dust in a tablespoon of flour. (Note: You usually won't need to add a thing!)
4- Transfer the dough into a large bowl lightly greased with oil or non-stick spray. Cover loosely with plastic wrap or a clean kitchen towel.
5- Grease the bottom and sides of your 9x13-inch baking pan. Gently punch down the dough then divide into 12 equal parts To shape, take a piece of dough, pull the edges into the center to create a smooth outer skin. Place seam side down into your prepared pan.
6- Cover the baking pan loosely with greased plastic wrap or a kitchen towel. Place in a warm place and let them rise until puffy, touching each other, and visibly bigger.
7- Bake for 18 to 22 minutes. Because whole wheat dough is naturally darker, don't wait for a deep golden brown. The tops are done when they feel set, puffy, and lightly firm to the touch. While the rolls cool, stir together the melted butter, honey, and sea salt for the topping. Brush generously over the warm tops of the rolls.
FAQs
Yes, activate it in the warm milk with the honey for 5 minutes before adding the remaining ingredients.
White whole wheat flour can be used in place of whole wheat, however because it absorbs liquid slightly differently, it will produce a softer lighter result. You may need to reduce the liquid slightly or add a small amount of extra flour during mixing. For beginners, it’s best not to swap out the flour.
Two common culprits: either your milk was too hot (above 115°F kills yeast!) or your yeast was expired. Always check the expiration date on your yeast packet.
Leftover whole wheat bread rolls can be wrapped and stored on the counter for up to 3 days or stored wrapped in the refrigerator for up to 5 days. To reheat: reheat gently in the microwave or toaster oven, slather on butter, honey and/or jam.
whole wheat bread rolls can be made ahead of time or even make a double batch to freeze. When planning on freezing do not do the 2nd proof.
After shaping the 12 balls of dough into rolls, place on a parchment lined baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months.
To bake: Thaw overnight in the refrigerator, then bring to room temperature, let rise until puffy, then bake as directed.
Yes! After shaping and placing in the baking pan, cover and place in the refrigerator overnight. Next day, allow to come to room temperature and then proceed with the 2nd rise and bake as directed in the recipe card.
How to Serve These Rolls
- For the Holidays: The ultimate vessel for soaking up gravy alongside roasted turkey, roast, or mashed potatoes.
- For Weeknights: Paired with a steaming bowl of homemade chili, beef stew, or a hearty winter soup.
- For Breakfast: Sliced in half, toasted, and slathered with extra butter and strawberry jam.
- As Sliders: Cut them crosswise to make cute, wholesome mini turkey and cranberry sliders with holiday leftovers!
Holiday Bread Ideas
- Kaiser Rolls
- Cracker Barrel Biscuits
- Overnight Focaccia
- Sweet Bread Rolls
- Buttermilk Biscuits
- Fluffy Rolls
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