Whole Wheat Roll
Soft, pillowy homemade rolls made with nutty whole wheat flour. These golden-brown rolls have a tender crumb and a lightly crisp crust, perfect for serving alongside soups, stews, or as dinner table staple. Made from simple pantry ingredients and easier than you think.
For 4 servings
- prep · ~7 min
Activate the yeast.
1.Pour warm water into a small bowl. The water should feel comfortably warm to the wrist, about 110°F.2.Sprinkle yeast over the water, then drizzle in the honey.3.Let the mixture sit undisturbed until foamy and fragrant, about 5 to 7 minutes.TIPWater hotter than 120°F will kill the yeast. Aim for bathwater-warm. - mix
Combine the dry ingredients.
1.In a large mixing bowl or the bowl of a stand mixer, whisk together whole wheat flour, all-purpose flour, and salt.2.Make a well in the center of the flour mixture. - mix
Form the dough.
1.Pour the foamy yeast mixture and melted butter into the well of the dry ingredients.2.Mix with a wooden spoon or the stand mixer on low speed until a shaggy dough forms. - knead · ~10 min
Knead the dough until smooth.
Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes by hand, or 5 to 7 minutes with a stand mixer on medium speed, until the dough is smooth, elastic, and springs back when poked.
TIPWhole wheat dough is slightly tacky. Avoid adding too much extra flour or the rolls will be dense. - rest · ~75 min
Let the dough rise.
1.Place the dough in a lightly oiled bowl, turning once to coat the top.2.Cover with a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60 to 75 minutes.TIPA turned-off oven with the light on makes a perfect warm rising spot. - prep
Shape the rolls.
1.Gently punch down the risen dough to release air.2.Turn dough out onto a lightly floured surface and divide into 8 equal pieces.3.Shape each piece into a smooth ball by tucking the edges under and rotating on the counter.4.Place the shaped rolls on a parchment-lined baking sheet, spaced about 2 inches apart. - rest · ~35 min
Proof the rolls.
Cover the shaped rolls loosely with the kitchen towel and let them rise again until puffy and nearly doubled, about 30 to 35 minutes. Meanwhile, preheat the oven to 375°F.
- prep
Apply the egg wash.
1.Beat the egg with 1 tablespoon of water in a small bowl.2.Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them. - bake · ~18 min
Bake until golden brown.
Bake the rolls in the preheated 375°F oven for 16 to 18 minutes, rotating the pan halfway through, until the tops are deep golden brown and the rolls sound hollow when tapped on the bottom.
TIPIf the tops are browning too quickly, tent loosely with foil for the last 5 minutes. - rest · ~10 min
Cool and brush with butter.
1.Remove the baking sheet from the oven and immediately brush the hot rolls with melted butter for a soft, flavorful crust.2.Transfer rolls to a wire rack and let cool for at least 10 minutes before serving.
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 flour for consistent results; whole wheat flour can be dense.
- 2Knead just until the dough is smooth and springy — over-kneading makes rolls tough.
- 3Let the rolls cool completely on a wire rack before storing to prevent a soggy bottom.
- 4Store leftover rolls in an airtight container at room temperature for up to 3 days.
- 5To reheat, wrap in foil and warm in a 350°F oven for 5–7 minutes for a fresh-baked feel.
- 6For a softer crust, brush rolls with melted butter immediately after baking.
Adapt it for your goals.
Herb-garlic
Add 1 teaspoon garlic powder and 2 tablespoons dried rosemary or thyme to the dry ingredients for savory rolls that pair perfectly with pasta or roasted meats.
seededSeeded
Brush the egg-washed rolls with a mix of sesame seeds, poppy seeds, and flaky salt before baking for extra crunch and visual appeal.
cinnamon raisinCinnamon-raisin
Mix 1/2 cup raisins and 1 teaspoon cinnamon into the dough just before the first rise for sweet breakfast rolls; reduce honey to 1 tablespoon.
cheeseCheese
Fold 1/2 cup of grated sharp cheddar or Parmesan into the flour mixture for cheesy, savory rolls that are great with soup.
Why this is on our healthy list.
Rich in Fiber
Whole wheat flour provides dietary fiber that aids digestion and helps you feel fuller longer, making these rolls a more satisfying choice than white-flour versions.
Source of Complex Carbohydrates
The whole grains in this recipe offer steady energy release, unlike refined flour, which can cause blood sugar spikes.
Contains Protein
Whole wheat flour has more protein than all-purpose flour, supporting muscle repair and providing a more balanced nutrient profile.
Lower in Added Sugar
With just 2 tablespoons of honey for the whole batch, each roll contains minimal added sugar compared to many store-bought alternatives.
Frequently asked questions
Your water may have been too hot (over 130°F) or too cold (under 105°F), or the yeast may be expired. Use a thermometer to ensure the water is around 110°F.
