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. These are a two rise roll so you want to have time to get them on the dinner table.
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.
So, this recipe started from that book, but over the years I changed a bit of this and that and it evolved into this dinner roll we got in front of us today.
Back in the day, I really didn’t know much about bread making, but I tired my best. I had many failed attempts at all kind of breads over the years. I’m still far from and expert, but I do give it my best shot. If I were to give any advice to any first time bread makers out there, it would be to get to understand your dough. I know that must sound like a weird phrase, but it took me too many failed pizzas to count before I finally got the art of that base down pat. By understanding the dough, I just mean, if the recipe states you need a sticky dough, then add enough water till it’s sticky. So if your’s is dry, just add a bit more water, even if it’s more than a recipe states. Don’t be scared, just do it!
And when a recipe says the dough must be elastic after you have kneaded it, basically this just means it will bounce back when you touch it. It won’t all the way, but you will see a slow movement in the dough when pressed. Then you know you have kneaded it enough.
And you don’t need to prove your yeast like many recipes will tell you. Again, it took me many failed attempts before I figured this out. If you use Instant Yeast, you just add it straight to your dry ingredients and there is no waiting around for bubbles to appear in your warm water or anything like that. And let me tell you, I have never ever failed with Instant Yeast. I used to always use Dry Active Yeast, I thought it was King! Well, I found a new King in the way of Instant Yeast.
If you’re confused, sorry. In a nutshell, here’s the difference:
Dry Active Yeast:
Needs to be added to the warm liquid until it “proves”. Basically
until your liquid becomes foamy. This could take up to 10 minutes.
Instant Yeast: You just add it directly to your flour, no proving needed and it works every single time.
Notes about the rolls
- First, I did use Instant Yeast because it’s so easy and why not!
- 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.
Apart from that, delicious dinner rolls. I love them fresh (who doesn’t), but great just at room temperature or reheated.
And if you’re looking for the loaf version, be sure to check out my Whole Wheat Bread Loaf.
Happy baking friends and don’t be afraid of making bread!
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Get the recipe!
Whole Wheat Dinner Rolls
- 1 1/2 Cups whole wheat flour
- 1 1/2 Cups strong white flour
- 1 7 oz package instant yeast
- 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
- 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.