If you love dinner rolls but want to use whole wheat flour, this recipe is for you. Most don’t think you can get an airy yeast roll just using whole wheat flour. I’m here to tell you that fluffy 100% whole wheat rolls is entirely possible if you have patience. Wheat flour takes a lot longer to rise than strong white bread flour due to the heaviness of the flour and the fact it absorbs liquid more easily.

Surprise! It isn’t so much to do with the amount of gluten being lower. When using whole wheat flour, it’s more about time. Patience is key to fluffy whole wheat rolls. This recipe was created with these two things in mind. Don’t try to rush the rising, that’s where most people fail when working with whole wheat rolls. If it takes three hours to rise, it takes three hours. Make this on a lazy afternoon. It is so worth it. If you don’t like as much whole wheat, but still want to get this hearty grain in your diet, just replace some of the flour with white bread or all-purpose flour.

100% Whole Wheat Dinner Rolls

A hearty and healthier version of the classic dinner roll. This uses whole wheat flour for those trying to get more fiber, protein and vitamins in their diet without sacrificing taste.

Print Recipe

Prep Time20 minutes minutes

Cook Time20 minutes minutes

Rest Time3 hours hours 30 minutes minutes

Total Time4 hours hours 10 minutes minutes

Servings12 rolls

Calories 129.6

Ingredients

• 2 cups (300g) whole wheat 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 100F (38C) or just until butter is completely melted. Add yeast stir allow to dissolve.
• Combine all ingredients and stir by hand until a shaggy dough forms.
• Turn out onto a clean work surface and knead by hand 8 – 10 minutes or until dough stretches easily without tearing.
• Place back in the bowl, cover and let rise 2-3 hours or until double in size.
• Butter or spray with non-stick spray a 9 x 13" (23 x 33 cm) baking dish.
• Divide dough into 12 pieces and roll each piece into a ball.
• Place rolls into pan, about 1" apart (2.5 cm.)
• Cover and allow to rest 60-90 minutes or until the rolls are about 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

100% Whole Wheat Dinner Rolls

Serving Size

 

1 roll

Amount per Serving

Calories

129.6

% Daily Value*

Fat

 

2.6

g

4

%

Saturated Fat

 

1.3

g

8

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.2

g

Sodium

 

110.2

mg

5

%

Carbohydrates

 

20.8

g

7

%

Fiber

 

4.7

g

20

%

Protein

 

5.7

g

11

%

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

* Calories provided as a courtesy and not guaranteed.