Homemade honey whole wheat dinner rolls are absolutely one of the most delicious foods you can put on your holiday dinner table. Pile them high in a bread basket wrapped in a pretty napkin to keep them warm.
The smell alone will have your family running to the dinner table if they haven’t already been in the kitchen nibbling these rolls. After all, who can resist homemade dinner rolls?
This recipe couldn’t be easier. Time consuming, yes but very easy to make. These rolls can easily be baked then frozen for later. Once thawed and reheated, they taste just like they were fresh from the oven.
Now don’t expect a light dinner roll with whole wheat. These dinner rolls are denser and more filling than a roll made with only white flour. However, they are still fluffy!
These honey whole wheat dinner rolls are crusty on the outside yet fluffy on the inside. Still tender and melt in your mouth fantastic. This recipe combines half all purpose flour and half whole wheat flour just so you don’t end up with mini brick rolls. These rolls are chewy with a slight taste of honey.
Expert Tips For Successful Dinner Rolls
With the holidays rapidly approaching, I am always looking for ways to make the most of my time in the kitchen. Freezing dinner rolls is a huge timesaver. You can still have fresh homemade dinner rolls any time you want.
How To Freeze Dinner Rolls
Freezing dinner rolls before they are baked will save time. They will taste like you just made the dough the day they were baked.
How to freeze dough rolls:
- After the first rise, shape dough into rolls, placing them in a 9×13 inch pan.
- Put in freezer.
- Allow the rolls to freeze overnight.
- Then transfer them to a freezer bag.
You can then take out as many rolls as needed.
Allow to thaw, rise and bake as directed in the recipe below.
This is so much easier on special occasions to have homemade dinner rolls when you’re already busy with other dinner prep. A no fuss way to have fresh baked dinner rolls.
Use Your Stand Mixer
Now if you don’t have a stand mixer, put it on your Christmas list. I have owned my Kitchen Aid stand mixer for over 20 years. Having started with a 4 quart mixer, I upgraded a few years ago to a 6 quart. I love my mixers. The extra capacity allows me to make bigger batches of delicious home baked goodies.
Buy what you will use. Not everyone needs a larger mixer.
You don’t really need all the attachments either. Although accessories are nice, I don’t find them to be useful enough to spend the extra dollars for any of them.
When To Use The Dough Hook
When mixing the first couple of liquid ingredients, use the paddle attachment first. The paddle does a much better job of blending those wet ingredients.
Switch to the dough hook before you begin adding the bulk of the flour. It is much easier to change attachments before you are in a thick dough. The paddle won’t release as easy in dough as it will in a liquid batter.
I know this from experience. So trust me, when I say change to the dough hook before your batter becomes a dough. Been there, done that.
The Advantages Of A Stand Mixer
You can not only mix batters and doughs but:
- whisk whipped cream
- mash potatoes
- shred cooked chicken
- plus more
I’ll be honest with you. I have never baked bread without my stand mixer. I let it do all the mixing and kneading. All of my breads have turned out beautifully using my stand mixer.
How Long To Bake Whole Wheat Dinner Rolls
Bake the dinner rolls for about 12 to 18 minutes in a preheated oven at 425℉. The rolls will be golden brown when done.
The Secret Ingredient
You’ve gotten this far. I’ll let you in on my secret. I only recently started adding this ingredient to my honey wheat dinner roll recipe. It has made a big difference in flavor.
Molasses. That’s it. I couldn’t believe molasses would increase the flavor THAT much. I will always add it from now on.
Such a simple pantry staple. Do not leave it out of this recipe. Keep molasses in your pantry or refrigerator if only to use to make these rolls.
How To Shape Dinner Rolls
To begin shaping the dinner rolls, you will be dealing with a big ball of dough. The best thing to do before shaping the rolls, is to cut the dough ball in half.
- Only work with half the dough. Place one half aside in the bowl you used to rise the dough in.
- Pat the other half of the dough into a square on a cutting board. If you don’t get a square, that’s ok. Cut the dough into 5 strips. Then cut each of those strips into 4 pieces. This will give you 20 rolls.
- Leave the pieces of dough on your cutting board. To shape into balls, cup your hand over one piece of dough, and gently roll into a ball, using your thumb to control the movement.
- Repeat for the the second half of the dough.
By using this technique, your rolls will turn out gorgeous. I am always amazed at how pretty they are let alone how delicious they taste.
You have got to try this recipe for the holidays. You will love it especially if you enjoy getting your hands into dough.
Honey Whole Wheat Dinner Rolls
- ¼ cup warm water 105℉ – 115℉
- 2 ¼ teaspoons active dry yeast
- ½ cup honey
- 1 large egg beaten
- ¼ cup butter melted
- 3 teaspoons molasses
- 2 ½ cups warm water 85℉
- 1 ½ teaspoons salt
- 4 cups whole wheat flour
- 4 cups all purpose flour
- Soften Yeast Combine ¼ cup warm water and yeast in small bowl. Let yeast dissolve and bubble for 5 minutes. Set aside.
- Mix Ingredients Using a stand mixer, add 2 cups whole wheat flour and salt. Mix using paddle attachment at low speed. Add dissolved yeast and honey.
- Add beaten egg, melted butter, molasses and remaining warm water. Blend till combined at low speed. Change to dough hook. Add remaining flour one cup at a time till a soft not sticky dough forms.
- Knead Using dough hook, continue to knead dough at low speed till dough is smooth and elastic.
- Dough Rising Place dough ball in a large, oiled bowl. Turn dough over so it is oiled on top. This will prevent the dough from drying out during rising. Cover bowl with a towel and put in warm place to rise for 45 minutes or until doubled in size.
- Shaping Rolls Punch dough down to deflate it. Turn out onto a lightly floured board. Cut the dough in half. Working with one half of the dough, pat it into a square on a cutting board. Cut the dough into 5 strips. Then cut each of those strips into 4 pieces. This will give you 20 rolls. Shape into 2 inch rolls. Repeat for the second half of the dough. Place the rolls into two greased 9 x 13 inch pans. Each pan should hold 20 rolls. They will be touching. This increases the softness of the rolls. Let rise a second time till doubled in size. About 45 minutes.
- Bake Preheat oven to 425℉. Bake for 12 – 18 minutes or until browned. Use a rack to cool rolls in pan for 10 minutes. Remove from pans to continue to cool.
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