Irresistibly fluffy rolls with a buttery chive top!
Step aside main dish! These dinner rolls are here to steal all the love because who can resist warm and fluffy whole wheat dinner rolls still steamy from the oven? Not this girl…
This is a pretty simple recipe for whole wheat dinner rolls and pairs perfectly with any meal. These will definitely be on my Thanksgiving table this year!
Whole Wheat Dinner Rolls Vs White Dinner Rolls
This recipe can be adjusted to make either kind, which ever you prefer! Personally, I like the taste when whole wheat flour is used, however, some prefer using all-purpose flour entirely. If you prefer white rolls, then skip the wheat flour and replace it with all-purpose flour. Whatever your heart desires (and your taste buds)!
Whole Wheat Dinner Rolls – Making Them Your Own
Additionally, customize as you wish. Add in some herbs or any flavor you think sounds delish, however my favorite is adding some honey for a sweeter roll and pairing with a cinnamon sugar butter!
Working with Yeast
Basically, this recipe involves assembling the dough, kneading it, allowing it to rise, punching it down, allowing it to rise again, and then baking it.
Allow the dough to rise covered with a towel in a warm, draft-free area, otherwise it will not rise properly.
Use warm milk and butter as mentioned above because if it’s too cold it will not properly activate the yeast. This will result the dough not rising well.
Also, make sure the yeast you use is not expired or this too can cause it not to activate and possibly, not rise.
Be sure to allow the dough to rise for the full 30 minutes each time beacuse this allows air to get trapped in the dough, making for a fluffy roll. On the other hand, if it does not rise well or enough, you will likely end up with rolls the rolls of a denser consistency.
And lastly, this is where I kept falling short when I first starting making these – kneading. Be sure not to rush the kneading process. If you do not have a mixer with a dough hook, kneading by hand will work too, just do it longer. If you fail to knead the dough long enough, it will give you a dense roll.
Tips: A dough is properly kneaded with you can take a ball of dough and pull it apart without it tearing. If it tears, keep on kneading! I found that using my mixer with the hook made this step very simple!
And lastly, be sure to baste the tops of the dinner rolls with butter when you pull them from the oven. This will keep them from getting dry.
Storing
The rolls keep well covered at room temperature for 5-7 days. The fat content from the milk and butter keep them from drying out. Further, they can be froze and enjoyed later!
Old-Fashioned Whole Wheat Dinner Rolls
Ingredients
Dinner Rolls
- 4 cups all-purpose flour
- ½ cup whole wheat flour
- 2 envelopes instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 ½ cup milk warm
- 6 tbsp unsalted butter room temperature
- 1 egg room temperature
- 1 tsp honey
Butter Baste (for tops)
- 2 tbsp butter, melted
- 1 tsp fresh chives, chopped
Instructions
- Combine flour (½ cup whole wheat + 2½ cups all-purpose flour), yeast, sugar, salt, egg in the bowl of a stand mixer.
- Heat milk and butter until warm (110 degrees F). Add to dry ingredients.
- Mix on low until the ingredients are combined (using the dough hook attachment).
- Add remaining all-purpose flour ¼ cup at a time until the dough no longer sticks to the sides of the bowl. Note: The dough should be smooth and slightly sticky.
- Knead on medium-low speed for 2 minutes.
- Cover the bowl and allow to rise for 30 minutes in a warm area.
- After it has risen, punch the dough down and divide into 24 rolls (roll dough into ball). Place on a greased 9×13 inch pan.
- Cover and allow to rise for an additional 30 minutes. Pre-heat oven to 375 degrees F.
- Bake for 12-15 minutes. Remove from oven and brush with melted butter & chives.
Notes
This recipe has been modified and adjusted using Kate’s recipe at ihearteating.com.
