An easy recipe for 100% whole wheat dinner rolls that are hearty yet surprisingly fluffy! These wholesome rolls have a delicious nutty flavor with a light, airy crumb that you can make in just 2 hours!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
5 minutes
Cook Time
22 minutes
Proof Time
1 hour 45 minutes
Total Time
2 hours 12 minutes
Servings
12 rolls
Difficulty
Easy–moderate (proofing awareness required)
Calories *
204 kcal per serving
Technique
Mix everything in one bowl, knead briefly, rise twice, shape, then bake
Flavor Profile
Nutty, lightly sweet, wholesome, buttery and warm-grain forward
* Based on nutrition panel
I tried to make these a couple times from other blogs, because 100% whole wheat can be stubborn — but finally from yours I got the proofing is right. The nutty flavor is so cozy and they disappear faster than my classic white rolls every time! Thank you! ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Light, fluffy texture that defies every whole wheat stereotype. The key is proper proofing and a little bit of enrichment, which gives you hearty rolls with an airy crumb and tender bite.
- Wholesome nutty flavor from 100% whole wheat flour. Unlike my classic dinner rolls recipe which are made with all-purpose flour, these have a deeper, more complex flavor and added nutrients.
- Ready in just 2 hours from start to finish. The instant yeast gives you homemade rolls without the wait!
- Simple straight dough method means no complicated steps. Just toss everything in the mixer and let it do the work. No blooming yeast, no preferments — just straightforward, reliable results.
- Freezes and reheats beautifully. Make a double batch and freeze half for busy weeknights. They reheat so well, you’d never know they were frozen!
Table of Contents
My recipe for 100% whole wheat rolls makes tender, pillowy, and flavorful dinner rolls that rival the texture of my traditional dinner rolls recipe!
The whole wheat flour adds a subtle nutty sweetness that makes them perfect alongside everything from slow cooker Italian meatballs to simple roasted vegetables. And because they come together in just 2 hours, you can have fresh homemade rolls on the table any night of the week!
Ingredients & Substitutions
- Whole Wheat Flour: This recipe uses 100% whole wheat flour for maximum nutrition and flavor. Finely ground will yield the lightest texture.
- Instant Yeast: The convenience of instant yeast means you can add it directly to the flour without blooming. If you’re using active dry yeast, dissolve it in the warm water first with a pinch of sugar and let it foam before adding to the flour. Each proof will take about 30 minutes longer.
- Warm Water: Whole wheat flour absorbs more liquid than all-purpose, which is why this recipe uses more water than my white flour dinner rolls. The water should be warm to the touch (100-110°F) but not hot. You can also substitute half the water for warm milk.
- Granulated Sugar: The sugar feeds the yeast and adds a subtle sweetness that balances the earthy notes of whole wheat flour.
- Kosher Salt: Essential for enhancing the nutty flavor of the whole wheat and strengthening the gluten structure. If using table salt, use about 1 teaspoon instead.
- Unsalted Butter: Butter adds richness and keeps the rolls tender. You could substitute olive oil for a more Mediterranean flavor, but if that’s your preference, I’d recommend making my whole wheat focaccia instead! You could also use margarine for a dairy-free alternative or shape my whole wheat bread recipe into rolls instead.
- Eggs: One egg enriches the dough, while the second creates that gorgeous glossy finish on top.
See the recipe card for full information on ingredients and quantities.
Variations
- Make 9 larger rolls: Divide the dough into 9 equal portions, proof and bake in a 9-inch pan for 9 substantial buns like my milk bread recipe! For a more classic white-flour option with bold garlic flavor, try my garlic breadsticks — they’re just as soft but packed with savory punch.
- Add seeds or grains: Fold in 2-3 tablespoons of seeds (sesame, sunflower, or flax) or toasted oats for extra texture and nutrition. This works beautifully, similar to my multigrain bread.
- Make them honey wheat rolls: Substitute honey for the sugar for a richer, slightly floral sweetness that complements the whole wheat taste.
- Try a mix of whole grain flours: Replace up to half the whole wheat flour with spelt flour, rye flour, or white whole wheat flour for different flavor profiles. If you love rye, check out my rye bread recipe for inspiration.
- Make whole wheat sourdough rolls! The long awaited soft, tender whole wheat sourdough rolls recipe is here, but still try my whole wheat sourdough bread!
Professional Tips
- Proper proofing is absolutely critical for 100% whole wheat rolls. Underproofing is a death sentence for whole wheat bread! The rolls should be visibly tripled in size, cresting over the edge of the dish, and feel light and airy when gently touched. Don’t rush this step.
- The dough will only pull a rough windowpane, not a smooth one. Because whole wheat flour has less gluten-forming protein than white flour, and the bran cuts through gluten strands, you won’t get the same smooth, translucent windowpane you’d see with brioche. That’s completely normal!
- The center hole won’t completely disappear when shaping. Unlike sourdough dinner rolls that seal up perfectly smooth, whole wheat dough maintains a small dimple in the center.
- Watch the dough, not just the clock. Proofing times can vary based on room temperature and the age of your yeast. Visual and tactile cues are more reliable than a timer. The dough should feel like a balloon, light and puffy.
How to Make Whole Wheat Dinner Rolls
Use these instructions to make fluffy 100% whole wheat dinner rolls! Further details and measurements can be found in the recipe card below.
Step 1: Combine ingredients. In the bowl of a stand mixer fitted with the dough hook, combine whole wheat flour, instant yeast, warm water, sugar, salt, cubed butter, and one egg. I add the flour first so everything incorporates evenly without ingredients getting stuck on the bottom of the bowl (photo 1).
Step 2: Mix and knead. Mix on low speed until all ingredients are incorporated with just a few butter pieces remaining. Room temperature butter will incorporate faster, but cold butter works fine. Increase to medium speed and knead for 4 minutes, or until the dough pulls a rough windowpane. Whole wheat dough won’t develop the same smooth windowpane as white flour dough, and that’s perfectly normal (photo 2).
Whole wheat flour takes longer to hydrate than more refined flours. Even if the dough feels a little sticky after development; don’t add flour. It will naturally become less sticky as the flour finishes absorbing the water.
Step 3: First proof. Scrape the dough into a large bowl sprayed with non-stick cooking spray or lightly coated with neutral oil. Cover and proof in a warm spot for 45 minutes to 1 hour, until visibly doubled and airy to the touch (photos 3 & 4).
Step 4: Divide the dough. Spray a 9×13-inch baking dish with non-stick cooking spray or grease with softened butter. Turn the dough out onto a lightly floured work surface and divide into 12 equal pieces (approximately 80g each).
Step 5: Shape the rolls. Shape each piece by folding all the edges into the center, then flip seam-side down. Roll quickly between your thumb and other fingers using a push-pull motion to create surface tension and form a smooth ball. Work quickly to prevent excessive sticking, though this dough isn’t very sticky (photos 5 & 6).
The center hole won’t fully disappear with whole wheat dough. This is expected and won’t affect the proofed shape.
Step 6: Final proof (second rise). Place shaped rolls in the prepared baking dish and repeat with remaining dough. Cover with plastic wrap and proof in a warm spot for about 1 hour, until they’ve tripled in size and feel light and airy when gently touched. This step is crucial because underproofed whole wheat rolls will be dense! While the rolls are proofing, preheat your oven to 350°F conventional (no fan) (photos 7 & 8).
Step 7: Egg wash and bake. Gently brush the tops with beaten egg, being careful not to let it run down the sides or pool in the pan. Bake for 25-28 minutes until golden brown, or until an instant-read thermometer registers 185°F (photos 9-11).
Step 8: Serve. Let the rolls cool slightly in the pan, then serve warm or at room temperature. Brush with melted butter if you’d like extra richness (photo 12)!
Recipe FAQs
The most common culprit is underproofing. Whole wheat dough needs adequate proofing time to develop a light, airy texture. Make sure your rolls have tripled in size and feel like light, puffy balloons before baking. Also ensure your yeast is fresh and your water isn’t too hot (which can kill the yeast) or too cold (which slows fermentation).
Yes! White whole wheat flour will give you a milder flavor and slightly lighter color while still providing all the nutrition of 100% whole wheat. The texture will be very similar.
Store completely cooled rolls in an airtight container or zip-top baggie at room temperature for up to 3 days. For longer storage, wrap them well and freeze for up to 3 months. They freeze and reheat beautifully!
Absolutely! After shaping, you can refrigerate the rolls overnight for the final proof. In the morning, remove from the refrigerator and let them come to room temperature and finish rising (about 1-2 hours) before baking. This cold fermentation actually enhances the whole wheat flavor, similar to my sourdough sandwich bread.
Wrap rolls in foil and warm in a 300°F oven for 10-15 minutes. You can also microwave individual rolls wrapped in a damp paper towel for 15-20 seconds. If reheating from frozen, increase oven time to 20-25 minutes.
Yes! Combine all ingredients in a large bowl and mix with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead by hand for 8-10 minutes until the dough is smooth and elastic. The same technique I use for peasant bread works perfectly here.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Whole Wheat Dinner Rolls
Ingredients
- 4 cups whole wheat flour
- 2 ¼ teaspoons instant yeast, 1 packet
- 1 ½ cups warm water, 100-110°F
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- ¼ cup unsalted butter, cubed
- 1 large egg, for the dough
- 1 large egg, beaten, for egg wash
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine whole wheat flour, instant yeast, warm water, sugar, salt, cubed butter, and one egg. When doing the straight dough mixing method and adding everything at once, add the flour first — it incorporates faster and easier without yeast or other ingredients getting stuck on the bottom of the bowl.
- Mix on low speed until all ingredients are incorporated with only a few butter pieces remaining. Room temperature butter will incorporate faster, but it isn’t necessary.
- Increase the mixer to medium speed and knead for 4 minutes, or until the dough pulls a rough windowpane. Whole wheat dough won’t develop the same smooth windowpane as white flour dough.
- Scrape dough into a large bowl sprayed with non-stick cooking spray or lightly coated with neutral oil. Cover and proof in a warm spot for 45 minutes to 1 hour, until visibly doubled and airy to the touch.
- Spray a 9×13-inch baking dish with non-stick cooking spray or grease with softened butter.
- Turn the dough out onto a lightly floured work surface and divide into 12 equal pieces (approximately 80g each).
- Shape each piece into a roll by folding all the edges into the center, flipping seam-side down, and rolling quickly between your thumb and other fingers. Use a push-pull motion to create surface tension and form a ball. Work quickly so the dough doesn’t stick excessively to your hands or counter. The center hole will not fully disappear with whole wheat dough when shaping, unlike with white flour rolls — this is normal!
- Place shaped rolls in the baking dish and repeat with remaining dough. Cover with plastic wrap and proof in a warm spot for 1 hour, until tripled in size and light and airy when gently touched. This step is crucial for light, fluffy whole wheat rolls! Meanwhile, preheat the oven to 350°F conventional (no fan).
- Before baking, gently brush the tops with beaten egg (egg wash). Be gentle and don’t let it run down the sides or pool, as this will give the tops a shiny finish but prevent proper browning on the sides.
- Bake rolls in preheated oven for 25-28 minutes until golden brown. You can also test with an instant-read thermometer — this enriched dough should read 185°F.
- Serve slightly warm or at room temperature. Brush with melted butter if desired.
Notes
- Yield: 12 dinner rolls
- Presentation: Brush with melted butter immediately after removing from the oven for extra richness.
- Variations: Fold in 2-3 tablespoons of seeds (sesame, sunflower, or flax) or toasted oats after kneading for extra texture and nutrition. You can also substitute olive oil for the butter.
- Storage: Store in an airtight container at room temperature for up to 3 days. These freeze and reheat beautifully! Wrap well and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this wholesome whole wheat rolls recipe. Check out our other rolls and biscuit recipes including parker house rolls and my decadent cardamom bun recipe!
I’ve made these 3 times now! The first time I tried to be all precise and pull the perfect windowpane like with your sandwich bread (also 10/10) but the second and third time I just set a timer for 4 minutes like you suggested! They were perfect, fluffy dinner rolls that felt healthier and more filling.