Description
Soft, fluffy honey whole wheat dinner rolls made with simple, wholesome ingredients. These rolls are healthier than store-bought, freeze beautifully, and taste incredible with just a touch of honey butter. Perfect for any meal from weeknight dinners to holiday feasts!
Ingredients
Scale
For the Rolls:
- 1 cup warm milk (110°F)
- 1/3 cup honey
- 2 1/4 teaspoons active dry yeast (1 standard packet)
- 1/3 cup unsalted butter, melted (plus 2 tablespoons for brushing)
- 1 large egg, room temperature
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 to 2 cups all-purpose flour
- 2 tablespoons wheat germ or wheat bran, for topping (optional)
For Honey Butter Finish:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk (110°F) and honey. Sprinkle active dry yeast over the top. Let sit for 5-10 minutes until the mixture becomes foamy. This means your yeast is alive and ready!
- Mix wet ingredients: Add 1/3 cup melted butter, egg, and salt to the yeast mixture. Whisk together until well combined.
- Add whole wheat flour: Add all 2 cups of whole wheat flour to the bowl. Stir with a wooden spoon or dough whisk until fully incorporated.
- Add all-purpose flour gradually: Begin adding all-purpose flour 1/2 cup at a time, stirring after each addition. Stop adding flour when the dough pulls away from the sides of the bowl but is still slightly tacky to the touch. You may not need all 2 cups – the dough should be soft, not stiff.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth, elastic, and springs back when poked. The dough should feel soft and supple. If it’s too sticky to handle, add 1 tablespoon of flour at a time, but don’t overdo it!
- First rise: Place the dough in a large greased bowl, turning once to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1 hour, or until doubled in size. (Tip: Turn your oven on to 200°F for 1 minute, then turn it off. Place covered bowl inside – perfect warm environment!)
- Punch down and divide: Once doubled, punch down the dough to release the air. Turn out onto a clean work surface. Divide the dough into 16 equal pieces (about 2.5 oz each if using a scale).
- Shape the rolls: Take each piece of dough and shape it into a smooth ball by pulling the edges down and underneath, pinching them together on the bottom. Place each ball seam-side down.
- Arrange in pan: Place shaped rolls in a greased 9×13-inch baking pan, arranging them in 4 rows of 4. They should be touching each other – this keeps the sides soft!
- Second rise: Cover the pan with a damp towel or plastic wrap. Let rise in a warm place for 30-45 minutes, or until the rolls are puffy and have grown noticeably. They should be pressing against each other.
- Optional topping: If using wheat germ or wheat bran, lightly brush the tops of the risen rolls with water or milk, then sprinkle evenly with wheat germ.
- Preheat oven: While rolls are doing their second rise, preheat your oven to 375°F.
- Bake: Bake for 18-22 minutes, until the tops are golden brown and the rolls sound slightly hollow when tapped. Don’t overbake or they’ll dry out!
- Honey butter finish: While rolls are baking, mix together 2 tablespoons melted butter and 1 tablespoon honey in a small bowl. As soon as the rolls come out of the oven, immediately brush this honey butter mixture over the tops. The warm rolls will absorb the butter and become even more soft and flavorful.
- Serve: Let rolls cool in the pan for 5 minutes, then pull apart and serve warm with additional butter, honey butter, or your favorite spread. Enjoy!
Notes
For Maximum Softness:
- Don’t add too much flour – the dough should be slightly tacky, not dry and stiff
- Brushing with honey butter immediately after baking keeps the tops soft
- The honey acts as a natural humectant, keeping rolls soft for days
- Letting the rolls touch in the pan creates soft, pull-apart sides
Yeast Tips:
- Make sure your yeast is fresh (check expiration date)
- Milk should be warm to the touch (110°F) but not hot – test on your wrist like a baby bottle
- If your yeast doesn’t foam after 10 minutes, start over with fresh yeast
Rising Tips:
- In cold weather, rising may take longer – be patient and let the dough fully double
- Create a warm environment by heating your oven to 200°F for 1 minute, turning it off, and placing covered dough inside
- Don’t rush the rise – proper rising time = fluffy rolls!
Make-Ahead Instructions:
- Refrigerator method: After shaping rolls in step 9, cover tightly and refrigerate overnight. The next day, let them sit at room temperature for 30-45 minutes before baking.
- Freezer method (unbaked): After shaping, freeze rolls on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, place frozen rolls in greased pan, cover, and let thaw and rise for 3-4 hours (or overnight in fridge), then bake as directed.
- Freezer method (baked): Let baked rolls cool completely, then freeze in an airtight bag for up to 3 months. Reheat wrapped in foil at 350°F for 10-15 minutes.
Storage:
- Room temperature: Store in an airtight container for 2-3 days
- Refrigerator: Store for up to 1 week (warm before serving)
- Freezer: Freeze for up to 3 months
Substitutions:
- All white flour: Replace whole wheat flour with all-purpose for classic white rolls
- Dairy-free: Use non-dairy milk and vegan butter
- Egg-free: Replace egg with 3 tablespoons aquafaba (chickpea liquid) or 1 flax egg
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
