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Soft, fluffy, and wholesome dinner rolls made with 100% whole wheat flour. They have a hint of sweetness and are perfect for serving alongside soups, salads, or your favorite main course.
Activate the yeast
Make and knead the dough
Let the dough rise
Shape the rolls
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Soft, fluffy, and wholesome dinner rolls made with 100% whole wheat flour. They have a hint of sweetness and are perfect for serving alongside soups, salads, or your favorite main course.
This american recipe takes 35 minutes to prepare and yields 6 servings. At 156.93 calories per serving with 5.94g of protein, it's a moderately challenging recipe perfect for side or snack or dinner.
Second rise and preheat oven
Bake the rolls
Use unsweetened almond or soy milk, replace the honey with maple syrup, and use 1.5 tbsp of olive oil or melted vegan butter. Skip the egg wash.
For added texture and nutrients, mix in 1-2 tablespoons of flax seeds or rolled oats into the dough.
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and reduce the first rise time to about 30-40 minutes.
Shape the dough into fun animal shapes before the second rise. You can also add a sprinkle of sesame seeds on top before baking.
Whole wheat flour is an excellent source of dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Whole grains provide essential B vitamins like niacin, thiamin, and folate, which are crucial for metabolism and energy production.
These rolls provide complex carbohydrates that offer a steady release of energy, unlike the quick spike from refined grains.
Yes, these rolls are a healthy choice as they are made with 100% whole wheat flour, which is high in fiber, vitamins, and minerals. The fiber aids in digestion and helps keep you feeling full.
Each small dinner roll in this recipe contains approximately 75 calories, making a serving of two rolls about 150 calories. This is lower than many store-bought versions.
Yes. After kneading, you can place the dough in a covered bowl in the refrigerator for up to 24 hours for a slow first rise. Let it come to room temperature before shaping.
This is usually due to inactive yeast. Make sure your yeast is not expired and that your liquids are warm enough to activate it but not so hot that they kill it (around 110°F/43°C is ideal).
