These homemade wheat rolls are made with 100% whole wheat flour, sweetened with honey, and are soft, tender, and easy to make.
The Best Homemade Whole Wheat Rolls
This recipe proves that soft, fluffy whole wheat rolls do exist!
I took my recipe for Whole Wheat Bread and turned it into a recipe for the most flavorful whole wheat rolls you will ever enjoy. No scratch that--this recipe produces the best dinner rolls PERIOD!
These rolls are dairy-free and egg-free, but they are richly flavored with sweet honey and rich olive oil. And despite being made with 100% whole grains, they are light and tender. They truly are my favorite recipe for rolls EVER!
Ingredients For Wheat Rolls
- Whole White Wheat Flour: I find that using whole white wheat flour is best for the softest whole wheat rolls. Whole white wheat flour is still unrefined, packed full of nutrients, and is considered 100% whole grain.
- Olive Oil: Be sure to use extra virgin olive oil for a roll that is moist, tender, and full of flavor.
- Honey: The honey will help to flavor and sweeten the rolls. Use any variety of honey you like in this roll recipe.
- Vital Wheat Gluten: This may sound like an odd ball, but trust me it makes a WORLD of difference when making whole wheat breads and rolls. 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. This ingredient makes all the difference!
- Yeast: Be sure to use instant dry yeast and check to see that it is not expired.
- Butter (optional): I know what you are thinking--How can you have dairy-free rolls with butter? And the butter is NOT necessary, but I highly recommend brushing the baked rolls with melted vegan or regular butter for an additional richness.
How to Make Whole Wheat Rolls
Step One: Bloom the Yeast
- Sprinkle yeast over warm water that is between 100-110 degrees F. If the water is colder the yeast will not activate and if any warmer and the yeast will be killed.
- Give the mixture a quick stir and let the mixture sit for about 5 minutes, or until foam or bubbles form on top of the water.
Step Two: Prepare Dough
- Once the yeast has bloomed, add in the honey and oil to the yeast mixture and mix well.
- In a large mixing bowl or bowl of a stand mixer, combine the flour, salt, and vital wheat gluten.
- Add the wet ingredients to the flour mixture and mix together with a wooden spoon or dough hook on a stand mixer, until the dough JUST comes together and easily pulls away from the edges of the mixing bowl. If the dough is too sticky, add 1 tablespoon more flour as needed.
- Once your dough comes together, form it into a ball and place into an oiled bowl.
Step Three: Proof Dough
- 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.
Step Four: Shape Rolls
- Once the dough has risen, remove it from the bowl and roll outon a lightly floured surface, into a rectangle with about ½-inch thickness.
- Cut the dough into 12 equal sections.
- Gently roll each section into a ball to form a roll-like shape.
Step Five: Let Rise
- Place the shaped rolls into a greased 7x11 pan or on a large greased baking sheet, spaced 2 inches apart.
- Cover the rolls with a clean kitchen towel and let rise until doubled again in size. Again, this will take anywhere from one hour to ninety minutes depending on the temperature and humidity of your house.
Step Six: Bake
- Once the rolls have risen again, bake until golden and internal temperature of the rolls reaches around 190 degrees F.
- Remove the rolls from the oven and brush with melted butter if desired and sprinkle with coarse salt if desired.
- Let rolls cool for 5-10 minutes and then serve.
How to Prevent Dense Rolls
The number one complaint about whole wheat rolls is that they can be dense. But if you follow my recipe and these tips, you will NOT have dense rolls.
- Measure the flour correctly. It is best to spoon the flour into a measuring cup instead of scooping the flour out directly with the measuring cup. Scooping the flour from the bag or canister with a measuring cup can result in an extra tablespoon or two of flour per cup.
- Use vital wheat gluten. The addition of vital wheat gluten is a game-changer when it comes to creating light wheat baked goods.
- Do not overwork the dough. You want to knead the dough until it just comes together, but is no longer sticky. If you knead the dough too long, you will develop too much gluten and that can result in tough rolls.
- Give the dough time to rise fully. The dough for homemade rolls needs to rise twice before baked. Each time the dough should double in size. While I can give you an estimate amount of time it takes to rise, it will vary based on the environment in your kitchen. Be sure to wait until the dough is fully doubled before proceeding with the next step.
Storing Homemade Rolls
Because these rolls are made with 100% whole wheat and no preservatives, they will only keep at room temperature for 2 days in a sealed container. You can store the rolls for up to 5 days in a sealed container in the refrigerator or you can freeze the rolls after they have been baked and cooled for up to one month in a freezer-safe container.
Preparing Rolls In Advance
I love having frozen rolls stocked in my freezer to bake fresh as desired. Having frozen wheat rolls on hand is a simple, hands-off way to enjoy freshly baked rolls whenever the craving strikes.
- Prepare rolls up to through shaping.
- Once the rolls are shaped, place them onto a baking sheet and freeze until solid. This will keep the rolls from sticking together in the freezer.
- Once the outside of the rolls are frozen solid, place them into a freezer-safe bag or container and freeze for up to 3 months.
- To prepare rolls from frozen, remove as many rolls as desired from the freezer. Place them on a baking sheet, cover with a clean kitchen towel or plastic wrap, and allow the rolls to thaw and rise until double in size. This will take 5-8 hours depending on the temperature of your house.
- Once doubled in size, bake as directed.
After the yeast is mixed with the water, a small amount of foam or bubbles should appear on the top of the surface of the water. If for some reason your mixture does not foam, start the process over again. It may be that your yeast was expired or you used water that was too hot or too cold.
Yes! In fact, making homemade rolls is that much easier if you happen to have a bread machine. 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. Typically this is liquid ingredients first. 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. Cover the rolls with a clean towel and let the rise rolls again. Bake according to the recipe directions.
I prefer using a 7x11 baking dish to make homemade rolls. By placing the rolls into a small space, they push themselves upwards as they rise, keeping them a bit lighter in texture.
If you notice the rolls are browning on the top too quickly, can cover them loosely with foil to finish cooking through.
More Homemade Breads and Doughs
- Homemade Whole Wheat Pizza Dough
- Homemade Italian Bread
- Whole Wheat Cinnamon Raisin Bread
- Honey Whole Wheat Bread
- Homemade Garlic Toast
- Cranberry Walnut Bread
If you enjoyed this recipe for homemade rolls, I would love for you to leave a comment and review below.
Whole Wheat Rolls
- 1 tablespoon butter or vegan butter melted
- coarse salt
- Mix together water and yeast and let sit for 5 minutes, or until the mixture gets creamy and a bit bubbly.
- Once the yeast mixture has become foamy, add in oil and honey to the water mixture.
- In a separate large bowl, mix together salt, gluten and flour.
- 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.
- 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. If the dough feels too sticky, add in 1 tablespoon more flour at a time until the desired consistency is reached.
- 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 degrees.
- Bake the risen rolls for 18-20 minutes or until browned and an internal temperature of rolls reads 190 degrees. 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 and then brush with melted butter and sprinkle with coarse salt if desired.