Get ready to transform your dinner table with these irresistible homemade whole wheat dinner rolls that will have your family begging for seconds! Imagine pulling apart a warm, golden-brown roll, steam rising, with a perfect balance of nutty whole wheat flavor and tender, soft texture. These aren't just any dinner rolls - they're a healthier, more delicious alternative to store-bought bread that will elevate your meals from ordinary to extraordinary. Whether you're a baking novice or a seasoned pro, this foolproof recipe will make you look like a professional baker in no time!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 2 tablespoons honey
- 1 cup warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1 cup of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl or measuring cup, mix 2 tablespoons of honey into 1 cup of warm water (about 110°F or 43°C). Stir until the honey is fully dissolved.
- Add the warm water and honey mixture to the dry ingredients in the mixing bowl. Also, pour in 2 tablespoons of olive oil. Use a wooden spoon or spatula to mix the ingredients until they start to come together.
- Once the mixture forms a shaggy dough, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more all-purpose flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface again and divide it into 12 equal pieces.
- Shape each piece into a round roll by tucking the edges under and rolling it on the surface with your palm. Place the shaped rolls onto a greased baking sheet or a parchment-lined baking pan, leaving some space between each roll.
- Cover the rolls with a kitchen towel and let them rise again for about 15-20 minutes, or until they are puffy and nearly doubled in size.
- While the rolls are rising, preheat your oven to 375°F (190°C).
- Once the rolls have risen, place them in the preheated oven and bake for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes of kneading develops the gluten, giving your rolls that perfect chewy-soft texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great.
- Don't Overflour: When kneading, add flour sparingly. A slightly tacky dough is better than a dry one.
- Check Doneness: Rolls should sound hollow when tapped on the bottom and have a golden-brown top. Use an instant-read thermometer if you're unsure - internal temperature should be around 190°F.
- Storage Tip: Keep rolls fresh by storing in an airtight container. They'll stay delicious for 2-3 days, or freeze for up to a month!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
