Ultimate Fluffy Whole Wheat Dinner Rolls: A Sweet & Savory Delight

Experience the warmth and comfort of homemade bread with these incredible Whole Wheat Rolls. Crafted with a perfect blend of whole wheat and bread flours, a touch of golden honey for natural sweetness, and rich evaporated milk for an impossibly soft crumb, these rolls are destined to become a staple at your dinner table. Forget heavy and dry whole wheat bread; these light, airy, and utterly delicious rolls defy expectations.

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There’s something truly magical about homemade bread. The aroma wafting through your kitchen, the satisfying texture of freshly baked dough, and that first warm bite – it’s an experience that store-bought simply can’t replicate. While my mom’s dinner rolls hold a special place in my heart (and on our holiday table), sometimes it’s fun to explore new variations. This recipe for Whole Wheat Rolls emerged from that desire, offering a delightful twist that’s both wholesome and incredibly delicious.

The Quest for the Perfect Whole Wheat Dinner Roll

For too long, whole wheat bread has been associated with dense, dry, and often crumbly textures. Many people shy away from incorporating whole wheat flour into their baking, fearing a heavy result. However, this recipe breaks that stereotype entirely. My aim was to create a whole wheat roll that was just as light, soft, and fluffy as its white flour counterparts, but with the added depth of flavor and nutritional benefits of whole wheat. And I can confidently say, these rolls deliver!

The secret lies in a carefully balanced combination of whole wheat flour and bread flour, ensuring both structure and a tender bite. A hint of honey introduces a subtle sweetness that complements the nutty notes of the whole wheat, while evaporated milk contributes an incredible richness and contributes to that desirable soft crumb. Every time I bake a batch, I’m genuinely surprised by their airy texture and delightful flavor. They’re so good, in fact, that they might just rival my all-time favorite easy dinner rolls, making them ideal for any occasion, from a festive holiday feast to a cozy Sunday night dinner alongside a hearty bowl of soup or a classic meatloaf.

Key Ingredients for Fluffy Whole Wheat Rolls

Each ingredient in this recipe plays a crucial role in achieving the perfect balance of flavor and texture for these remarkable whole wheat dinner rolls. Understanding their function will empower you to bake with confidence.

Warm Water

While rapid rise yeast is forgiving, using warm water is ideal. It gently awakens the yeast without shocking it, ensuring it’s active and ready to create those airy pockets in your dough. Aim for a temperature that feels pleasant to the touch, not hot or cold. Room temperature water typically works perfectly, but slightly warmer (around 105-115°F / 40-46°C) can give the yeast a little jump start.

Rapid Rise Yeast

I specifically opt for rapid rise yeast (also known as instant yeast) for its convenience. Unlike active dry yeast, rapid rise doesn’t require pre-blooming in water. You can mix it directly with your dry ingredients, saving time and simplifying the process. This efficiency is a game-changer for busy bakers!

Sugar

Though only a small amount is used, sugar is vital for activating the yeast. It provides the yeast with the necessary food to produce carbon dioxide, which causes the dough to rise. Beyond its function as yeast food, it also contributes a delicate touch of sweetness to the final roll, enhancing its overall flavor profile.

Evaporated Milk

This is a superstar ingredient for tender, rich rolls. Evaporated milk, being a concentrated form of milk, adds incredible depth of flavor and a creamy richness that elevates the rolls far beyond what regular milk could achieve. It also contributes to a finer, more uniform crumb structure, making the rolls exceptionally soft.

Shortening

For unparalleled softness and fluffiness, shortening is my fat of choice in this recipe. While butter can be used (see substitutions below), shortening consistently delivers a lighter, more tender interior, which is particularly beneficial when working with whole wheat flour that can sometimes lead to a denser product.

Honey

Honey provides a wonderful, complex sweetness that pairs beautifully with the whole wheat flour. It’s not just about making the rolls sweet; honey helps to bring out the natural, earthy flavors of the whole wheat, adding a dimension that refined sugar alone cannot. It also contributes to a beautiful golden-brown crust.

Salt

Often overlooked, salt is crucial for balancing flavors. It enhances the sweetness of the honey and the richness of the milk, preventing the rolls from tasting bland. Additionally, salt helps to control yeast activity, ensuring a steady and consistent rise.

Whole Wheat Flour and Bread Flour

This recipe thoughtfully combines both whole wheat flour and bread flour. Using 100% whole wheat flour can result in very dense rolls due to its higher protein and fiber content. Bread flour, with its higher gluten content, provides the necessary structure and elasticity for a light, chewy texture. This blend strikes the perfect balance, offering the health benefits and robust flavor of whole wheat without sacrificing the desired fluffy texture. If you don’t have bread flour, all-purpose flour can be substituted, but be aware that the rolls may have a slightly different structure and less chew.

Butter

A simple brush of melted butter over the hot, freshly baked rolls is the finishing touch. It adds a luxurious sheen, a burst of flavor, and helps to keep the crust soft. Whether you use salted or unsalted butter is a matter of personal preference; both work wonderfully.

Step-by-Step Guide: Crafting Your Ultimate Whole Wheat Rolls

Baking homemade rolls might seem daunting, but with these clear, step-by-step instructions, you’ll be a master baker in no time. Precision and patience are your best tools!

1. Combine Wet and Yeast Ingredients: In a large mixing bowl or the bowl of your stand mixer, gently stir together the warm water, rapid rise yeast, and sugar. This allows the yeast to begin its work.
2. Introduce Main Flavors and Initial Flour: Add the evaporated milk, melted shortening, honey, salt, and the whole wheat flour to the mixture. Stir these ingredients together until just combined.
3. Rest for Flavor Development: Let this mixture sit undisturbed for 15 minutes. This brief rest period, known as autolyse, allows the whole wheat flour to fully hydrate and gluten to start developing, resulting in a more pliable and flavorful dough.
4. Add Bread Flour: After the rest, incorporate the bread flour. Mix until a shaggy dough begins to form and all the flour is moistened.
5. Kneading for Structure: If using a stand mixer, switch to the dough hook attachment. Knead the dough for a full 10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes. The dough should become smooth, elastic, and spring back when lightly poked. This extensive kneading is crucial for developing the gluten structure that gives the rolls their light and fluffy texture.

6. First Rise (Bulk Fermentation): Lightly grease a large bowl with oil. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size. This typically takes about 45 minutes, but rising times can vary based on ambient temperature and yeast activity.
7. Prepare Baking Pans: While the dough is rising, lightly spray two 9×13-inch baking pans with nonstick cooking spray.
8. Shape the Rolls: Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 24 equal portions. The easiest way to do this is to divide it in half, then each half in half, and so on, until you have 24 pieces. Shape each portion into a smooth, round roll.
9. Second Rise (Proofing): Arrange 12 shaped rolls in each prepared baking pan. Cover the pans again with plastic wrap or a clean kitchen towel and let them rise until doubled in size, which usually takes about 30 minutes. This second rise is crucial for light, airy rolls.
10. Preheat Oven & Bake: Preheat your oven to 325ºF (160ºC). For a slightly softer crust, place a small, oven-safe dish filled with water on the bottom shelf of your oven. This creates steam. Once preheated, place the pans of rolls into the oven and bake for approximately 15 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. *If your oven cannot accommodate both pans on a single rack without touching, bake them one at a time for even cooking.*
11. Butter Finish: As soon as the rolls come out of the oven, brush their tops generously with the softened butter. This adds flavor, a lovely shine, and keeps the crust tender.
12. Serve Warm: These whole wheat rolls are best enjoyed warm, straight from the oven!

Tips for Success and Common Questions

Achieving bakery-quality rolls at home is totally possible with a few extra insights. Here are some common questions and tips to help you along the way:

Substitutions and Adjustments

This recipe uses shortening in the dough for its ability to create an exceptionally soft, fluffy interior, a texture that can be challenging to achieve with whole wheat flour alone. If you prefer to use butter in place of shortening, you certainly can. However, please note that the rolls may not be quite as soft and tender. The higher melting point of shortening contributes to a lighter crumb.

Feel free to experiment with the ratio of whole wheat flour to bread flour to suit your taste. If you desire a more pronounced whole wheat flavor and denser texture, you can increase the whole wheat flour slightly. Conversely, for a lighter roll, increase the bread flour. Just be mindful that a higher proportion of whole wheat flour will generally result in a heavier or denser roll due to its fiber content interfering with gluten development.

Troubleshooting Common Issues

• Dough not rising: Ensure your yeast is fresh and your water temperature is not too hot (which kills yeast) or too cold (which inhibits it). A warm, draft-free spot is crucial for rising.
• Dense rolls: This can be due to not enough kneading (gluten development), too much flour, or not enough rising time. Make sure your dough is elastic and smooth before the first rise, and let it double in size both times.
• Dry rolls: Over-baking is a common culprit. Keep an eye on them, and remove them as soon as they’re golden. The evaporated milk and shortening in this recipe also significantly help keep them moist.

Storing, Freezing, and Make-Ahead Options for Maximum Convenience

These whole wheat rolls are so delicious, you might find yourself wanting to make extra batches or prepare them in advance. Here’s how to store and freeze them effectively, ensuring you always have a fresh-tasting roll on hand.

Storing Leftovers

To keep any leftover rolls fresh, store them in an airtight container or a large zip-top bag. They will maintain their best quality for 2-3 days at room temperature. The best place to store them is in a cool, dark place like a pantry. Avoid storing them in the refrigerator, as the cooler temperatures can actually cause bread to stale faster, leading to dry and crumbly rolls.

Freezing for Later

Freezing is an excellent way to extend the life of your homemade rolls and enjoy them whenever a craving strikes. You have two main options:

• Freezing Unbaked Rolls (After Shaping, Before Second Rise): This method allows for freshly baked rolls on demand. After shaping the rolls and placing them in your baking pans (but before their second rise), flash freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. When you’re ready to bake, place the frozen rolls directly into your prepared baking dish, cover them, and let them thaw and rise at room temperature. This can take anywhere from 3 to 5 hours, depending on your kitchen’s temperature. Once doubled, bake as directed in the recipe.
• Freezing Fully Baked Rolls: If you’ve baked too many or simply want to have ready-to-eat rolls, you can freeze them after they’ve cooled completely. Wrap them tightly in plastic wrap, then aluminum foil, or place them in a freezer-safe bag. They will keep well for up to 3 months. To reheat, thaw the frozen rolls at room temperature for an hour or two. For the best results, wrap the thawed rolls loosely in foil and reheat them in an oven preheated to 300ºF (150ºC) for about 10-15 minutes, or until warmed through.

Make-Ahead Convenience

For those times you want to minimize last-minute stress, these rolls are perfect for preparing ahead of time. You can make the dough up to one day in advance. After shaping the rolls and placing them in the baking pans (before the second rise), simply cover the pans tightly with plastic wrap and refrigerate them. The cold temperature will significantly slow down the yeast activity.

The next day, remove the pans from the refrigerator and let them sit at room temperature. Allow the rolls to continue their second rise until they have doubled in size. Because they are coming from a chilled state, this will likely take longer than the usual 30 minutes – possibly 1 to 1.5 hours. Once they’ve reached their full size, bake them as indicated in the recipe. This method is fantastic for holiday meals or busy weeknights!

Serving Suggestions for Your Delicious Whole Wheat Rolls

These versatile Whole Wheat Rolls are the perfect accompaniment to a wide variety of meals. Their slightly sweet and nutty flavor profile makes them suitable for both savory and even some sweet applications.

• Classic Dinner Companion: Serve them warm with a knob of butter at any dinner. They’re excellent with roasted chicken, pot roast, or a simple weeknight casserole.
• Soup & Stew Sidekick: Their sturdy yet soft texture is perfect for soaking up the delicious broth of your favorite soup or stew.
• Sandwich Sliders: Use them as small sandwich buns for leftover holiday turkey, ham, or even pulled pork sliders.
• Breakfast Delight: Enjoy them for breakfast with a spread of jam, honey butter, or cream cheese.
• Holiday Feast Essential: A must-have on any holiday spread, from Thanksgiving to Christmas.

More Favorite Bread Recipes

If you’ve enjoyed baking these whole wheat rolls, you’ll love exploring more homemade bread options. Here are some of my other go-to recipes:

Lion House Rolls
Artisan Bread Recipe
Potato Rolls
The Best Homemade Pizza Dough Recipe
White Bread Recipe
Sweet Potato Buttermilk Crescent Rolls

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Whole Wheat Rolls

5 from 1 vote

Author:
Deborah Harroun

Prep Time:
25 minutes

Cook Time:
15 minutes

Rising Time:
1 hour 15 minutes

Total Time:
1 hour 55 minutes

Servings:
24 rolls

Course:
Bread

Cuisine:
American

Print Recipe
Pin Recipe

These Whole Wheat Rolls are a perfect dinner roll made with whole wheat flour and bread flour. A bit of honey brings in some sweetness, while evaporated milk brings richness to the rolls.

Ingredients

• 3/4 cup warm water, divided
• 0.25 oz package rapid rise yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 12 oz can evaporated milk
• 1/4 cup melted shortening
• 1/4 cup honey
• 2 teaspoons salt
• 2 cups whole wheat flour
• 3 cups bread flour
• 2 tablespoons butter, at room temperature (for brushing)

Instructions

1. Stir together the water, yeast, and sugar in the bowl of a stand mixer or in a large bowl.
2. Add the milk, melted shortening, honey, salt, and whole wheat flour. Stir to mix, then let it all sit for 15 minutes.
3. Add in the bread flour. Mix until the dough forms a ball. Switch to the dough hook and knead for 10 minutes (or knead by hand for 10-12 minutes).
4. Lightly oil a large bowl, then add the dough. Turn the dough to coat it in the oil. Cover the bowl with plastic wrap, and let it rise until doubled, about 45 minutes.
5. Spray two 9×13-inch baking pans with nonstick cooking spray.
6. Punch the dough down, then divide the mixture into 24 portions. Form into smooth rolls, then place 12 rolls in each pan. Cover with plastic wrap or with a clean kitchen towel, and allow the rolls to rise again until doubled, about 30 minutes.
7. Place a small oven-safe dish of water on the bottom shelf of the oven. Preheat the oven to 325ºF (160ºC). Once preheated, place the rolls in the oven and bake until the tops are golden, about 15 minutes. (If your oven cannot fit both pans on the same rack, bake them one at a time).
8. Remove from the oven and brush with the butter immediately. Serve warm.

Recipe Notes:

Adapted from allrecipes.

Substitutions: This recipe uses shortening instead of butter in the dough for a fluffy, soft interior, which is harder to get with whole wheat flour. You can use butter in place of the shortening, but the rolls may not be as soft. You can also adjust the ratio of whole wheat flour to bread flour, but more whole wheat flour will result in a heavier or denser roll.

Make Ahead: The dough can be made up to one day in advance. After shaping the rolls (before the second rise), cover and refrigerate. The next day, remove and allow rolls to come to room temperature and rise before baking (this will take longer than 30 minutes).

Freezing: Rolls can be frozen unbaked (after shaping, before second rise) or fully baked. See full instructions in the “Storing, Freezing, and Make-Ahead Options” section above for detailed guidance.

Storing: Store any leftovers in an airtight container in a cool, dark place (like a pantry) to prevent drying out. Avoid refrigeration.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 roll, Calories: 140kcal (7%), Carbohydrates: 22g (7%), Protein: 4g (8%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 5mg (2%), Sodium: 202mg (9%), Fiber: 1g (4%), Sugar: 4g (4%)

Keywords:
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