Fluffy whole wheat dinner rolls are my favorite bread, currently. They are just as delicious as the farmhouse dinner rolls I’ve made for years. However, I’ve started using whole wheat flour more in my diet for the added benefits of whole grains. Within months, my health drastically improved for the better. I’m a solid convert of whole grains now and use them whenever possible.

After a lot of research, many bread makers suggest using at least one-half to three-quarters white flour to begin so you learn how to work with the heavier flours. I highly recommend this as well. Especially since the times I’ve tried straight whole wheat flour, the bread is not very tasty when you are starting out. It’s much easier to get those picky eaters to enjoy whole grains if you sneak them in gradually.

Ultimately, this is all about learning to eat healthier and if you have to start as small as 1 teaspoon of whole grain flour to 1 cup of white, it’s a step in the right direction. Now that you have learned how to make fluffy whole wheat dinner rolls, how much wheat flour will you use?

Whole Wheat Dinner Rolls

A heartier and healthier version of the traditional white yeast roll. This is a gentle introduction to wheat flour by cutting it with half white bread flour. This helps those picky palates adjust to the rich wholesome flavor of wheat and still get the added benefits of whole grains.

Print Recipe

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Rest Time3 hours hours

Total Time3 hours hours 35 minutes minutes

Servings12

Calories 116.3

Ingredients

• 1 cup (150g) whole wheat flour
• 1 cup (150g) all-purpose flour
• ¾ cup (180mL) milk
• 1 large (50g) egg
• 2 tbs (28g) butter
• 2 tbs (25g) sugar
• 1 ½ tsp (5.25g) yeast
• ½ tsp (2.5g) salt

Instructions

• Heat milk and butter together to about 110F (43C) or just until butter is completely melted. Add yeast and allow to dissolve 5 -10 minutes.
• Combine all ingredients and mix by hand until a shaggy dough forms.Turn out onto a clean work surface and knead by hand 8 – 10 minutes or until dough can be easily stretched without tearing.
• Cover and let rise 1 – 3 hours or until double in size.
• Separate into 12 equal sized portions.  Roll into balls and place in a 9×13 (13x23cm) greased pan.  Let rise 60 – 90 minutes or until double in size.
• Preheat oven to 350F (180C.)
• Bake 20 – 25 minutes or until rolls are golden brown. If the rolls are browning too quickly, tent a piece of aluminum foil on top for last 10 minutes. Center should read between 190 – 200F (88 – 93C.) Cool on a wire rack

Notes

An important note on dry yeast: Instant dry and active dry yeasts are not the same.  If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly.  You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes. 

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use.  However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts.  For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers. 

Nutrition Facts

Whole Wheat Dinner Rolls

Serving Size

 

1 roll

Amount per Serving

Calories

116.3

% Daily Value*

Fat

 

2.4

g

4

%

Saturated Fat

 

1.3

g

8

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.2

g

Sodium

 

110.2

mg

5

%

Carbohydrates

 

19.1

g

6

%

Fiber

 

2.3

g

10

%

Protein

 

4.3

g

9

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.