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.
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!
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.
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.
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
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Honey Whole Wheat Rolls
- 1/2 cup warm water, 110 - 115 degrees
- 1 1/2 Tbsp active dry yeast
- 1 tsp granulated sugar
- 1/3 cup (75g) unsalted butter, softened, plus more for brushing tops
- 1/3 cup (96g) honey
- 2 large eggs
- 1 1/2 tsp salt
- 3/4 cup (175ml) milk, warmed to 110 - 115 degrees
- 1 Tbsp fresh lemon juice
- 2 Tbsp (19g) vital wheat gluten
- 4 cups (570g) white whole wheat flour*, then more as needed
- 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