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This recipe proves that soft, fluffy wheat rolls do exist! Made with 100% whole wheat flour and kissed with honey, this easy whole wheat roll recipe yields homemade rolls are that are irresistibly good.
You don't have to be an experienced baker to make pillowy soft wheat rolls! Inspired by my favorite Whole Wheat Bread recipe, this recipe comes together with ease--by hand or with the help of a breadmaker.
Kristen's Tips for Fluffy Wheat Rolls
- If your yeast doesn't foam, start over! It may be that your yeast had expired or the water was too hot or too cold. And without active yeast, the rolls will be flat.
- Measure the flour correctly. Using too much flour will result in dense rolls. To prevent this, spoon the flour into the measuring cup instead of scooping the flour out directly with the measuring cup. Even better--use a scale to weigh the flour.
- Use vital wheat gluten. Wheat flour does not have the same amount of gluten that white flour has, and without the addition of vital wheat gluten, whole wheat rolls can become very dense and heavy.
- Do not overwork the dough. Knead the dough until it just comes together and is no longer sticky. Then STOP! Kneading longer will result in tough, dried-out dough, which equates to tough, dried-out rolls.
- Use a baking dish. While you can bake the rolls on a sheet pan, I recommend using a baking dish the smaller space causes the rolls to push themselves upwards as they rise, keeping them a bit lighter in texture.
Happy Cooking! xo Kristen
Notes On Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Whole Wheat Flour: This recipe is designed with whole wheat flour (ground from red wheat berries). That said, you can opt to use whole white wheat flour (ground from white wheat berries) which is still 100% whole grain.
- Olive Oil: Be sure to use extra virgin olive oil for the best flavor.
- Honey: The honey will help to flavor and sweeten the rolls and activate the yeast. And makes these rolls SO good!
- Vital Wheat Gluten: The addition of vital wheat gluten adds strength and elasticity to the dough, ensuring your wheat rolls are soft.
- Yeast: Be sure to use active dry yeast, not instant or quick-rise yeast. And it is always a good idea to check to see that it is not expired.
How to Make Whole Wheat Rolls
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Bloom the Yeast. Blooming the yeast, simply means to activate the yeast. It is done by combining the honey and yeast with warm water and letting it sit until foamy.
- Prepare Dough. In a large mixing bowl or bowl of a stand mixer, combine 2 cups of flour, salt, and vital wheat gluten. Add the olive oil and yeast mixture and mix with a wooden spoon or dough hook on a stand mixer, until the dough comes together and easily pulls away from the edges of the mixing bowl. If you notice that the dough is too sticky, add 1 tablespoon more flour at a time, until the right consistency is reached.
- Knead the Dough. To help activate the gluten, the dough needs to be kneaded until smooth and shiny. You can do this by hand on a floured surface or using a stand mixer fitted with a dough hook.
- Allow Dough to Proof. Cover with plastic wrap or a clean kitchen towel and let rise until double. This can take anywhere from an hour to ninety minutes, depending on the temperature and humidity of your house.
- Shape Rolls. Once the dough has risen, remove it from the bowl and place it on a lightly floured surface. Roll the dough out into a rectangle and then divide that into 12 sections. Gently roll each section into a ball to form a roll-like shape.
- Let Rise. Place the rolls into a greased 7x11 pan, spaced out evenly. Cover and let rise until doubled in size.
- Bake. Bake until the rolls are golden and the internal temperature of the rolls reaches 190℉ (87℃). It is best to check on the rolls mid-way through baking, if you notice the rolls are browning on the top too quickly, cover them loosely with foil to prevent over-browning.
- Serve. Whether served at a holiday meal alongside Pineapple Glazed Ham or Roasted Turkey, or served with Instant Pot Beef Stew, Potato Corn Chowder, or Broccoli Cheese Soup, these homemade wheat rolls complement any family meal.
Bread Machine Directions
While it is easy to make whole wheat rolls by hand, using a bread machine is as easy as it gets!
- Add the warm water, oil, honey, flour, salt, and wheat gluten to the pan fitted in the bread machine, in the order suggested per your model.
- Make a well in the ingredients and add in the yeast.
- Set the bread machine to the dough setting.
- Once the cycle is complete, shape the dough into a rectangle and cut it into 12 rolls. Cover the rolls with a clean towel and let them rise until doubled in size.
- Bake according to the recipe directions.
Storage & Make-Ahead Instructions
- Store: Once the rolls have cooled, place them into an airtight container and store at room temperature for 2 days or freeze the baked and cooled rolls in a freezer-safe bag for up to 1 month.
- Reheat: To enjoy warm rolls, place them in a baking dish, cover with foil and bake at 350°F until warmed through, about 10 to 15 minutes. Alternatively, wrap individual rolls in a moistened paper towel and place on a microwave-safe plate. Heat for 10-15 seconds, or until warmed through.
- Freeze Dough: After shaping the rolls, flash freeze them until solid, then transfer to a freezer-safe bag. Store in the freezer for up to 3 months. When ready to bake, thaw the dough overnight in the refrigerator, then let it rise at room temperature for 5-8 hours before baking as directed.
More Homemade Bread and Dough Recipes
- Homemade Whole Wheat Pizza Dough
- Homemade Italian Bread
- Whole Wheat Cinnamon Raisin Bread
- Honey Whole Wheat Bread
- Homemade Garlic Toast
- Cranberry Walnut Bread
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Whole Wheat Rolls
Made with 100% whole wheat flour and kissed with honey, this easy whole wheat roll recipe yields homemade rolls are that are irresistibly good.
Video
Ingredients
For Rolls
- ¾ cup warm water, 100-110℉/ 38-42℃
- 2 teaspoons active dry yeast
- 3 tablespoons honey
- 2 cups 100% whole wheat flour, + more as needed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon vital wheat gluten
- 1 teaspoon kosher salt
For Topping (Optional)
- 1 tablespoon extra virgin olive oil, or melted butter
- 1 teaspoon honey, optional
- coarse salt
Instructions
- Mix together ¾ cup warm water (100-110℉/ 38-42℃), 2 teaspoons active dry yeast, and 3 tablespoons honey. Set aside for minutes, or until the mixture gets creamy and a bit bubbly. If the mixture does not bubble, your water may have been too hot or cold or your yeast was bad and you must start over.
- Once the yeast mixture has become foamy, add 3 tablespoons extra virgin olive oil to the water mixture.
- In a separate large bowl, mix together 2 cups 100% whole wheat flour, 1 tablespoon vital wheat gluten, and 1 teaspoon kosher salt.
- Make a well in the flour mixture and pour in the water mixture. Stir together with a wooden spoon or paddle mixer on a stand mixer until dough just comes together and easily pulls away from the edges of the mixing bowl. If you notice if the dough is too sticky, add 1 tablespoon more flour at a time, until the right consistency is reached.
- At this point, change the paddle mixer for the dough hook and knead the dough for 5-7 minutes, or until the dough is soft and just pulls away easily from the mixing bowl. Alternatively, knead by hand until the dough is soft but not sticky.
- Shape the dough into a ball and place it into an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Let rise until doubled, about 1 hour.
- Once the dough has doubled, turn the dough out onto a lightly floured work surface. Shape the dough into a rectangle about ½ inch thick and then cut into 12 equal rectangles. Shape each rectangle into a ball and place each ball into the greased or buttered 7x11 or 9x13 baking dish, evenly spaced apart.
- Cover with a kitchen towel and let rise until doubled again, about 60-90 minutes.
- Preheat oven to 350℉/175℃.
- Bake the risen rolls for 18-20 minutes or until browned and an internal temperature of rolls reads 190℉/87℃. Check on the rolls after 12 minutes of baking, and loosely cover with foil if browning too quickly.
- Remove rolls from oven and place pan on wire cooling rack. Let cool for 5 minutes. If desired, combine the 1 tablespoon extra virgin olive oil (or melted butter) and 1 teaspoon honey and then brush over the warm rolls and sprinkle with coarse salt if desired.
Notes
Flour: Measure the flour by scooping your flour out into the measuring cup with a spoon instead of scooping the flour out directly with the measuring cup.
Water: Be sure the water is between 100-110 degrees F. Too cold the yeast will not activate, and too warm the yeast will be killed.
Bread Machine Directions: Add the warm water, followed by the oil, honey, flour, salt, and wheat gluten to the bread pan fitted in the bread machine. Make a well in the ingredients and add in the yeast. Set to the dough setting. Once the cycle is complete, shape the dough into a rectangle and cut it into 12 rolls. Allow the rolls to rise for the 2nd time and then bake according to the recipe.
Storage: Let them cool fully and then place them into a storage container, removing any excess air. Store at room temperature for up to 2 days. Alternatively, freeze the cooled rolls in a freezer-safe bag, removing all excess air, for up to 1 month. Defrost overnight in the refrigerator before enjoying.
Reheat: To enjoy warm rolls, place them in a baking dish, cover with foil and bake at 350°F/175°C until warmed through, about 10 to 15 minutes. Alternatively, wrap individual rolls in a moistened paper towel and place on a microwave-safe plate. Heat for 10-15 seconds, or until warmed through.
Nutrition
Calories: 140kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 196mgPotassium: 44mgFiber: 1gSugar: 4gCalcium: 4mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow! Delicious with my vegan dinner! I substituted maple for the honey!
Thank you for sharing, Crystal! I am thrilled you enjoyed.
What can I substitute for salt?
Thanks!
Feel free to cut the salt in half but it should not be fully omitted or replaced.
These were so yummy and easy to throw together!
These came ut so light and fluffy! We love the honey touch too. I am making them again Sunday for Easter.
They will be perfect for Easter! Enjoy and thanks for taking the time to share a review 🙂
The instructions were so easy to follow and they turned out perfectly! Will be making these rolls a lot in our future!