Whole Wheat Dinner Rolls
Easy homemade dinner rolls recipe with soft, pillowy texture. Makes 12 rolls in 2.5 hours with simple ingredients and step-by-step instructions.
Ingredients
- 3.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 1 cup warm whole milk, 110°F
- 3 tablespoons unsalted butter, softened
- 2.25 teaspoons instant yeast or one 0.25 oz packet
- 2 tablespoons honey
- 1.25 teaspoons fine sea salt
- 1 large egg
- 2 tablespoons vegetable oil
- 1 egg mixed with 1 tablespoon water for egg wash
- 2 tablespoons melted butter for finishing
- 1 teaspoon sesame seeds or poppy seeds, optional
Instructions
- 1
Combine the warm milk, honey, and instant yeast in a large mixing bowl, then let the mixture sit for 5 minutes until foamy to confirm the yeast is active.
- 2
Add the softened butter, egg, and vegetable oil to the yeast mixture, stirring until everything is well incorporated.
- 3
Mix together the all-purpose flour, whole wheat flour, and sea salt in a separate bowl.
- 4
Pour the dry ingredients into the wet mixture and stir vigorously until a shaggy dough begins to form.
- 5
Knead the dough by hand for 8-10 minutes on a lightly floured surface until smooth and elastic, or use a stand mixer with a dough hook attachment for 6-7 minutes.
- 6
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the entire surface.
- 7
Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 1-2 hours until it has doubled in size.
- 8
Gently punch down the risen dough to release excess gas, then divide it into 12 equal portions.
- 9
Roll each portion into a smooth ball between your palms, then arrange the rolls in a greased 9x13-inch baking dish, leaving about 1 inch between each roll.
- 10
Cover the baking dish loosely with a damp towel and allow the rolls to rise for 30-45 minutes at room temperature until they're puffy but not over-proofed—a light poke should leave an indent that slowly springs back halfway.
- 11
Preheat your oven to 375°F about 10 minutes before the second rise completes.
- 12
Brush each roll generously with the egg wash mixture using a pastry brush to create an even, glossy coating.
- 13
Sprinkle sesame or poppy seeds over the rolls if desired, then bake for 16-20 minutes until golden brown on top.
- 14
Remove the rolls from the oven and immediately brush each one with melted butter while they're still hot.
- 15
Cool the rolls in the baking dish for 5 minutes before serving warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour (3.5 cups) | Bread flour (3.5 cups) | Higher protein content develops stronger gluten structure for chewier texture |
| Honey (2 tablespoons) | Maple syrup or brown sugar (2 tablespoons) | Alternative sweeteners with similar fermentation properties and different flavor profiles |
| Whole wheat flour (0.5 cup) | Spelt flour or einkorn flour (0.5 cup) | Ancient grain alternatives offer different nutritional profiles and may be easier to digest |
| Unsalted butter (3 tablespoons) | Coconut oil (3 tablespoons) | Reduces saturated fat while maintaining richness and tender crumb structure |
| Whole milk (1 cup) | Unsweetened almond milk or oat milk (1 cup) | Dairy-free alternative for those with lactose intolerance or vegan preferences |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 220 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 26mg |
| Sodium | 258mg |
| Carbohydrates | 37g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
