You Won’t Believe They Are 100% Whole Wheat Rolls Recipe

100% whole wheat rolls that taste way too good to be whole wheat, but they are! Be prepared to share. This is a crowd favorite!

A good dinner roll is the perfect side dish for pretty much any meal. I mean, who doesn’t get excited about a soft and fluffy, freshly made, homemade roll? Nobody – that’s who!

At least there is nobody I’ve ever met who could resist these easy yeast rolls. They’re just too good!

I’m going to spill all my secrets for making knock-your-socks-off amazing rolls that are 100% whole wheat (although nobody would guess!), full of freshly milled grain nutrition, easy to make and absolutely delicious!

I only have one warning: If you make these rolls, you will end up being the designated roll-maker for every potluck, holiday or party ever. So, be prepared to keep making this wheat roll recipe again and again. It’s a keeper!

What grain should you use for this recipe?

I have had great success using hard red wheat, hard white wheat and spelt. Hard white grains give it the lightest color, so for people who don’t think they like whole wheat breads, you may want to convince them otherwise with hard white wheat.

Ingredients and Supplies

Here is what you’re going to need to get started on this fabulous whole grain roll recipe.

Supplies:

• Stand mixer or a large mixing bowl and spoon
• 9×13 baking pan or larger sheet pan

Ingredients:

• 1 ½ cup warm water
• 1 tablespoon active dry yeast
• ⅓ cup melted butter
• ¼ cup honey
• 1 egg
• 2 teaspoons salt
• 2 tablespoons sunflower lecithin (optional but highly recommended)
• 5 cups (530 grams) freshly milled whole wheat flour

How to Make Whole Wheat Rolls

Activate Yeast

Pour the warm water into your bowl or the bowl of a stand mixer and add the yeast to the water.  Mix slightly and let sit for 10 minutes to activate the yeast.

Mixing the Dough

Add to the water and yeast mixture the melted butter, honey, egg, salt, and sunflower lecithin.  Mix these ingredients together until well incorporated.

Add your flour, one cup at a time.  If using a mixer, add the flour while mixing on low with a dough attachment hook.  You may need slightly more or less flour, depending on your environment.  Add flour until the dough starts to pull from the sides of the bowl.  

Mix/knead the dough for at least 5 minutes, to help develop the gluten structure.

First Rise

Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a damp cloth.

Let the dough rise until doubled.  This usually takes about an hour at room temperature, but you can speed up the process by setting your dough in a warm place or inside your oven with the light on.

Shaping the Wheat Rolls

Prepare a half or ¾ size sheet pan by spraying with non-stick spray or lining with parchment paper.  You can also use a 9×12 baking pan.

Once the dough is doubled, dump your dough onto a slightly wet or floured surface.  Divide the dough into 12 equal portions.  To get a uniform size, measure each dough ball on a scale at about 3 ounces each.

To shape, first flatten the dough in a round shape on the countertop.  It can help to lightly flour your surface, if your dough is a bit sticky.  Lift it up and form a ball shape by wrapping the edges underneath the center of the dough.  With your hand in a cupped “C” shape, hold the dough lightly and place the flat side of your hand down on the counter (pinky side).  With the dough in the center of the cupped hand, move your hand in a circular motion while shaping a beautiful round ball of dough.  

You could alternatively roll the dough in a snake shape and tie them in a knot.

Place dough balls about an inch apart on the sheet pan.  You want them to touch slightly after rising.  You could also place them closer together inside a baking dish.  This can help them rise upwards more, but it all depends on the finished look you prefer.

Second Rise

Cover the dough again and let rise until almost doubled.  This rise usually takes 30-45 minutes.

Baking Instructions

When ready to bake, preheat oven to 350 degrees Fahrenheit.  Bake in the oven for 20 minutes. 

Remove from the oven and lather melted butter on top of the wheat rolls.  Place back in the oven for a final 5 minutes to finish baking and to create a golden-brown top.

Once finished baking, remove your homemade dinner rolls from the oven.  Eat them warm or cooled completely, preferably lathered in butter!

Printable Whole Wheat Rolls Recipe Card

Freshly Milled Grains Make the Best Whole Wheat Rolls!

I know I say this all the time, but fresh really is best! By that I mean that the best bread, in terms of taste, texture and nutrition, is made with freshly milled grains. Learn more about the benefits of freshly milled grains and how to mill them here.

If you chose not to use freshly milled grains in this recipe, you’ll still get fabulous wheat rolls (and we can still be friends!). The use of freshly milled grains just gives your bread an A+ rating, plus it’s super easy to do!

Kitchen Favorites

I keep a list of all my favorite bread baking ingredients and supplies. If you’re interested is learning about what I use in my own kitchen, head over to my Moonsift Kitchen Favorites and Moonsift Bread Making Supplies pages for links and product details.

More Whole Grains

Now, if you’ll excuse me, I need to go grab a delicious wheat roll to enjoy. They are my favorite and an absolute staple around here!

If you get a chance to make this whole wheat dinner roll recipe for yourself, let me know what you think in the comments.

For more homemade bread recipes and information about the wonderful world of whole wheat, take a look at some of these:

• The Best Bread Baking Supplies for Your Kitchen
• Honey Whole Wheat Bread Recipe
• 100% Whole Wheat Focaccia Bread Recipe
• The Top 5 Healthy Grains to Mill at Home
• Healthy Whole Wheat Cinnamon Rolls
• 100% Whole Grain Sourdough Bread Made Simple
• 100% Whole Grain Einkorn Sourdough Bread Simplified