Dinner rolls are an absolute classic that everyone loves. These Whole Wheat Dinner Rolls would make a great addition to any soup, salad or even just on their own with butter. Made with a mix of whole wheat flour and plain flour for a healthier dinner roll. .

I honestly don’t know the first time I made these rolls.  I’m going to go with just about 20 (yes TWENTY) years.   In fact the original recipe came from an old spiral bound cookbook that I once had. The book eventually fell apart, we moved  and it got lost somewhere along the away.  It was Betty Crocker’s Everything You Need to Know to Cook.  It was basically a “How To” book with a scattering of recipes throughout the book.  As much as I loved that book, I much prefer my Readers Digest, Complete Guide to Cookery.  That really is my cooking bible, hands down.

iNGREDIENTS

• 1 1/2 Cups whole wheat flour
• 1 1/2 Cups strong white flour
• 1 tablespoon instant yeast equal to a 7 gram package
• 1 Cup warm water
• 1 Tablespoon sugar
• 1 Teaspoon salt
• 1/4 Cup butter melted
• 1 Egg beaten
• Extra melted butter for brushing the dinner rolls

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. In a large bowl, combine the two types of flour and yeast. Stir and set aside.
2. In a large mixing bowl, combine the warm water, sugar, salt, butter and beaten egg. Whisk to combine. Add about 1/2 of the flour mixture and stir. Gradually add the remaining flour until you have a sticky dough.
3. Turn the dough out onto a clean floured surface and start kneading the bread. Knead for about 5 – 8 minutes or until the dough becomes elastic. Shape into a ball and put back into the bowl. Cover and leave to rise for about one hour or until doubled in size.
4. After the dough has risen, punch it down and take it out of the bowl. Cut it into 15 equal parts. Form each part into a ball.
5. Grease and line with parchment paper a 16 x 10 inch deep sided baking pan. Place all the dough balls in the pan spaced evenly apart. You will have five rows of three. Cover and leave to rise for another hour or until doubled in size.
6. When they have doubled again, bake in a preheated 350 degrees F oven for about 12 – 15 minutes or until golden. Remove from oven and brush with extra melted butter.
7. Best served straight from the oven but will keep up to two days in an airtight container.

Notes about the rolls

• This dough is quite sticky.  And the trick to getting around that when you knead the bread it to flour your hands.  You will probably have to do this several times through kneading the dough.  Then you shouldn’t have any problems.
• The rise time is stated as one hour for the first rise and one hour for the second rise.  Remember yours could take a shorter or longer amount of time depending on the room temperature.  I’ve had it take as long as 1 1/2 hours and as quick as just over 30 minutes.  So the key is doubled in size.

And if you’re looking for the loaf version, be sure to check out my Whole Wheat Bread Loaf.

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Whole Wheat Dinner Rolls

Dinner rolls are an absolute classic that everyone loves. These Whole Wheat Dinner Rolls would make a great addition to any soup, salad or even just on their own with butter.

Prep Time20 minutes mins

Cook Time15 minutes mins

Rise Time2 hours hrs

Course: Bread

Cuisine: British, North American

Keyword: cinnamon rolls, whole wheat

Servings: 15 rolls

Calories: 121kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups whole wheat flour
• 1 1/2 Cups strong white flour
• 1 tablespoon instant yeast equal to a 7 gram package
• 1 Cup warm water
• 1 Tablespoon sugar
• 1 Teaspoon salt
• 1/4 Cup butter melted
• 1 Egg beaten
• Extra melted butter for brushing the dinner rolls

US Customary – Metric

Instructions

• In a large bowl, combine the two types of flour and yeast. Stir and set aside.
• In a large mixing bowl, combine the warm water, sugar, salt, butter and beaten egg. Whisk to combine. Add about 1/2 of the flour mixture and stir. Gradually add the remaining flour until you have a sticky dough.
• Turn the dough out onto a clean floured surface and start kneading the bread. Knead for about 5 – 8 minutes or until the dough becomes elastic. Shape into a ball and put back into the bowl. Cover and leave to rise for about one hour or until doubled in size.
• After the dough has risen, punch it down and take it out of the bowl. Cut it into 15 equal parts. Form each part into a ball.
• Grease and line with parchment paper a 16 x 10 inch deep sided baking pan. Place all the dough balls in the pan spaced evenly apart. You will have five rows of three. Cover and leave to rise for another hour or until doubled in size.
• When they have doubled again, bake in a preheated 350 degrees F oven for about 12 – 15 minutes or until golden. Remove from oven and brush with extra melted butter.
• Best served straight from the oven but will keep up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Whole Wheat Dinner Rolls

Amount Per Serving (1 roll)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 19mg6%

Sodium 187mg8%

Potassium 61mg2%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin A 110IU2%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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