Whole-Grain Dinner Rolls
Soft, fluffy dinner rolls with a hearty, nutty flavor from whole-grain flour. These rolls have a tender crumb and a beautiful golden-brown crust, perfect for sopping up soups and stews. An easy, beginner-friendly yeast bread that fills the kitchen with the warm aroma of freshly baked bread.
For 4 servings
- prep · ~10 min
Bloom the yeast.
1.In a small bowl, combine warm water (110°F) and honey. Stir to dissolve.2.Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until foamy and bubbly.TIPWater that's too hot will kill the yeast; aim for bathwater temperature. - mix · ~5 min
Mix the dough.
1.In a large bowl or the bowl of a stand mixer, whisk together the whole wheat flour, all-purpose flour, and salt.2.Add the bloomed yeast mixture and 2 tablespoons melted butter to the dry ingredients.3.Mix with a wooden spoon or dough hook until a shaggy dough forms. - knead · ~10 min
Knead the dough.
1.Knead the dough on a lightly floured surface by hand for 8-10 minutes, or in a stand mixer with a dough hook for 6-7 minutes.2.Knead until the dough is smooth, elastic, and slightly tacky but not sticky.TIPWhole wheat dough needs a longer knead to develop the gluten properly. Resist adding too much extra flour. - rest · ~75 min
Let the dough rise.
1.Place the dough in a lightly greased bowl, turning once to coat.2.Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 60-75 minutes, or until doubled in size.TIPA good test for readiness: press two fingers into the dough. If the indentations remain, it's ready. - prep · ~10 min
Shape the dinner rolls.
1.Gently punch down the risen dough to release the air.2.Transfer to a clean work surface and divide the dough into 8 equal pieces using a bench scraper or knife.3.Shape each piece into a smooth, tight ball by pulling the edges underneath and pinching them together.4.Place the shaped rolls seam-side down on a parchment-lined baking sheet, leaving 2 inches between each. - rest · ~40 min
Let the rolls proof.
1.Cover the shaped rolls loosely with a clean kitchen towel.2.Let them rise for 30-40 minutes, or until noticeably puffy and nearly doubled.TIPProofing the rolls until they look plump and airy is the secret to a light, fluffy texture. - prep · ~2 min
Preheat the oven and prepare the egg wash.
1.Preheat the oven to 375°F (190°C).2.In a small bowl, whisk together the egg with 1 tablespoon of water to make the egg wash. - bake · ~18 min
Bake the rolls until golden brown.
1.Gently brush the tops of the proofed rolls with the egg wash, being careful not to deflate them.2.Bake in the preheated oven for 16-18 minutes, or until the tops are deep golden brown and the rolls sound hollow when tapped on the bottom. - garnish · ~1 min
Brush with butter and cool.
1.Remove from the oven and immediately brush the tops with the remaining 1 tablespoon of melted butter.2.Transfer the rolls to a wire rack to cool for at least 10 minutes before serving.TIPBrushing the hot rolls with butter ensures the crust stays soft and adds rich flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a kitchen scale to weigh your flour for consistent results; whole wheat flour compacts easily in measuring cups.
- 2Knead until the dough passes the windowpane test: stretch a small piece thin enough to see light through without tearing.
- 3Let the rolls cool on a wire rack for at least 10 minutes before serving to allow the crumb structure to set.
- 4Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- 5Brush the rolls with butter immediately after baking—this locks in moisture and gives a soft, shiny crust.
- 6For a softer crust, place a shallow pan of hot water on the oven floor during the first 5 minutes of baking.
Adapt it for your goals.
Seeded Whole-Grain Rolls
Add 2 tablespoons each of flaxseeds, sunflower seeds, and rolled oats to the dry ingredients for extra texture and nuttiness. Sprinkle the tops with seeds before baking for a crunchy crust.
Vegan Dinner RollsVegan Dinner Rolls
Substitute the butter with coconut oil or vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for the egg wash. The rolls will be slightly less rich but still soft and wholesome.
Herb & Garlic RollsHerb & Garlic Rolls
Knead in 2 teaspoons dried rosemary or thyme and 1 minced garlic clove with the flour. Brush with garlic-infused butter after baking for savory dinner rolls that pair perfectly with roasts.
Cinnamon Raisin Rolls (Sweet Variation)Cinnamon-Raisin Rolls (Sweet Variation)
Fold in 1/2 cup raisins and 1 teaspoon cinnamon during the final knead. Omit the egg wash and brush with a simple glaze of powdered sugar and milk for a breakfast or dessert roll.
Why this is on our healthy list.
Rich in Whole Grains
Made with whole wheat flour, these rolls provide more fiber, vitamins, and minerals than refined white rolls, supporting digestion and sustained energy.
Lower in Added Sugar
Only 2 tablespoons of honey across 8 rolls means roughly 3 grams of added sugar per roll, making them a smarter choice than many commercial dinner rolls.
Contains Healthy Fats
Butter provides a small amount of natural saturated fat and fat-soluble vitamins like vitamin A, while the whole-grain flour contributes heart-healthy plant-based fats.
Good Source of Plant Protein
Whole wheat flour offers more protein per serving than all-purpose flour, giving each roll around 4-5 grams of protein to help keep you full.
Frequently asked questions
Your water must be between 105°F and 115°F—too hot kills the yeast, too cold leaves it inactive. Check with a thermometer and ensure the honey dissolves fully.
