Soft And Fluffy Dinner Rolls Whole Wheat Rolls Recipes

If you notice, whole wheat is not so common in my family. My kids still have not warmed up to eating whole-wheat bread.
And yet, many of you requested that I share dinner rolls that are made with whole wheat flour. The truth is that it has taken me a while to get the recipe to exactly the way dinner rolls should be. Light, fluffy, and airy. So, after many trials and disappointments, I am finally happy with this recipe.

Step-by-step: Whole wheat rolls recipe

Yeast – In a small bowl or measuring cup combine the milk (or warm water), yeast, honey, and butter. Use a whisk or wooden spoon to combine well. Combine – Measure the white flour, whole wheat flour, and salt in a large mixing bowl of a stand mixer with the dough hook attachment. Add the yeast mixture and combine on medium-high speed until all the flour is well incorporated.Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

Knead – Continue to knead on medium speed for 18 to 20 minutes until you have a soft, smooth, and elastic dough.Pro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky Bowl – When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap. Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can’t attend to it at that moment. De-gas, reshape, and let double in volume again. Divide – When the dough is double in volume transfer it to a well-dusted floured surface. De-gas, reshape into a ball. Then roll it into a small log.Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour. Using a dough scraper divide this log into three portions and then each of those portions into 3 again. This should give you 9 equal pieces.Pro-tip – the odd number 9 is because we are using a square baking pan. you can also divide into 8 medium or 12 small rolls, use an 8-inch round or quarter sheet pan.

Shape and Bake

Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.Pro-tip – the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll. Proof – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Seam side down. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. Oven – When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5 Egg wash – Brush the rolls with milk, cream, or egg wash.Pro-tip– Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden brown color. Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butterPro-tip – this is optional but adds a nice flavor and keeps the top crust soft. Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip – do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom

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