Honey Whole Wheat Rolls

Published November 16, 2017. Updated October 23, 2018

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Honey Whole Wheat Rolls are the perfect addition to just about any meal you’re making this season! We all love carbs and these are definitely a healthier alternative to those white rolls – these are made with 100% whole wheat flour.

Honey Whole Wheat Rolls

Perfect Whole Wheat Dinner Rolls Recipe

There’s zero white flour in this recipe yet they are still soft and fluffy and just what a roll should be! And when you spread on a little butter or homemade freezer jam (this is the only jam recipe I use) no one will be able to resist!

They would be the perfect addition to your Thanksgiving meal. Everyone will be amazed that they are 100% whole wheat but they are aren’t dense little hockey pucks – rather they’re a fluffy super delicious roll!

Honey Whole Wheat Rolls

I absolutely love both of my white flour roll recipes (these “amazing dinner rolls” and these one hour rolls) but I realize I need to add these wheat ones into that rotation for a healthier option I feel better about feeding my kids.

I highly recommend using the white whole wheat flour – it’s still a whole grain flour. It just works better for baking than the traditional wheat flour. You’ll get a lighter texture with the white whole wheat flour.

Honey Whole Wheat Rolls

And don’t omit the wheat gluten – that’s the other key to getting a fluffy wheat roll. It’s a aids in the rising and improves the elasticity. I found some at my local Kroger grocery store – Bob’s Red Mill brand. You can also purchase it online.

Honey Whole Wheat Rolls

If possible serve these warm, it makes them that much better! There’s nothing quite like a homemade roll warm from the oven with homemade freezer jam or creamy, melty butter! Oh so yum!

How to Make Honey Whole Wheat Rolls

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Honey Whole Wheat Rolls
5 from 6 votes

Honey Whole Wheat Rolls

Soft and fluffy rolls made from 100% whole wheat flour. Delicious with homemade jam and a generous slathering of butter. Best served warm from the oven.
Servings: 15
Prep20 minutes
Cook15 minutes
Ready in: 3 hours 35 minutes



  • In the bowl of an electric stand mixer whisk together water yeast and sugar then let rest 5 minutes to proof.
  • Meanwhile, place eggs in a bowl, cover with warm water and let rest 5 minutes (this is just to bring them to room temperature so the rolls rise better.
  • Add butter, honey, eggs, salt and milk to the yeast mixture and blend. Then add in lemon juice, vital wheat gluten and 2 cups of the wheat flour and blend. 
  • Switch to a dough hook, then add remaining 2 cups wheat flour and knead mixture on low (2nd speed) for 4 minutes, while adding in a little more flour as needed (dough should stick to bottom of bowl but not sides near the end of mixing, also it should not stick to your fingertip). 
  • Cover bowl and let rest 1 hour. 
  • Punch dough dough and divide into 15 equal portions (I like to use my scale to make them even, you can also roll into a rectangle then cut into 15 equal portions). 
  • Butter a 13 by 9-inch baking dish and place rolls in baking dish. Cover with plastic wrap (while leaving room for the rolls to expand under the plastic wrap). 
  • Let rest until doubled in volume, about 1 hour. Preheat oven to 375 degrees during last 20 minutes of rolls rising.
  • Bake rolls in preheated oven until golden brown on top and cooked through, about 12 - 15 minutes (they should register 190 degrees in center). 
  • Brush tops with butter (about 1 Tbsp, I just run the stick of butter over the tops). Serve warm or let cool on a wire rack then store in an airtight container.
  • *If you don't want the full flavor of the whole wheat rolls you can substitute 2 cups all-purpose flour in place of 2 cups of the wheat flour. If doing so omit vital wheat gluten.
    *Also if you can't find white whole wheat flour regular whole wheat flour may be substituted they just may not be quite as fluffy.
  • Recipe source: Cooking Classy
Nutrition Facts
Honey Whole Wheat Rolls
Amount Per Serving
Calories 207 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 36mg12%
Sodium 249mg11%
Potassium 82mg2%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 6g7%
Protein 5g10%
Vitamin A 175IU4%
Vitamin C 0.4mg0%
Calcium 46mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Laurie

    How big of a mixer do you suggestion using? Do you think a 3 qt. Mixer is too small?

    • Jaclyn

      Jaclyn Bell

      I use a 5 quart mixer. With a 3 quart I’d probably halve the recipe so it’s not a mess.

  • Martha Hinkle

    Can I make the rolls and then freeze in a pan or should I bake and then freeze?

      • Mandy

        Your flour directions are a bit confusing. In one place you mention ‘white whole wheat’, in another place you mention all purpose and still another 100% whole grain wheat. My King Arthur is All purpose white whole wheat which I use for bread baking. I also use their 100% whole wheat. So I am guessing you actually mean 200% whole grain, not white wheat correct?

  • alison

    I’ve made these now four or five times – they are one of the only whole grain recipes I can get my whole family (husband and 5 and 8 year olds) to eat. I stink generally at making yeast breads but these are so easy. The first time I made them I put them all in a 9 by 13 glass pyrex and the rolls in the middle were not quite cooked through. Every time after that I’ve used the 9 by 13 pyrex for 2/3rds of the dough for even rolls and then give the last third of the dough to my kids to make shapes with and put those in a second pyrex. They are cooked perfectly in the big pyrex when spaced far enough apart. Thanks for the recipe.

  • Laura

    We usually make white buns but wanted a healthier option. These were so soft and absolutely delicious. The whole family loved them! I had to add about another 3/4 cup of whole wheat flour because my dough was a bit wet to begin with .
    Perfect recipe. Thanks for sharing!

  • Janice

    I love these rolls! The best I have ever eaten.
    I do have one question though. The middle rolls in the baking pan are not totally cooked all the way through. I am using the size stated in the recipe. (All the rolls on the side of the baking pan are perfect.) Is there a change I can make so the middle rolls cook completely?

    • Jaclyn

      Jaclyn Bell

      It sounds like they just need to bake longer or you could try few narrow pans and bake in two rows. So glad you like them though!

  • Dishaa

    Hello, love!

    Is there any alternative to vital wheat gluten? to make it gluten-free or to make it healthier?

    • Jaclyn

      Jaclyn Bell

      Not that I am aware of but if you search online you may find an acceptable substitute.

  • Diana Benito

    Hi Jaclyn,

    Thank you for sharing great recipes :) I tried your banana bread and honey wheat rolls. They came out perfect and were a great hit. Since my husband likes his rolls and bread a bit sweet (similar to milk bread rolls), would it be okay if I add more sugar (1/2 or 1 cup) to this recipe to make it sweeter? Will it work or should I make any adjustments?

    Thanks in advance

  • Laura | Tutti Dolci

    Dinner roll season is the best season! Great minds think alike with our posts today :)

    • Jaclyn

      Jaclyn Bell

      You’re brown butter rolls look heavenly Laura! Those little brown butter flecks make my heart sing!