Soft Whole Wheat Dinner Rolls

Name: Soft Whole Wheat Dinner Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups (≈240 g) whole wheat flour; 1 cup (≈120 g) all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 cup (240 ml) warm water (about 105–115°F / 40–46°C); 2 tbsp olive oil (≈30 ml); 2 tbsp maple syrup or granulated sugar (≈25–40 g); 1 tsp salt

There’s something almost magical about the scent of fresh-baked rolls drifting through the house: a warm, wheaty perfume with a hint of caramel from the sugar and a subtle olive-oil richness. Pull one from the pan and you’ll feel the light spring of the crust beneath your fingers; tear it open and steam rises, revealing a tender, slightly chewy crumb with a nutty whole-wheat flavor. Spread a pat of butter and watch it melt into little rivers of salt-flecked gold — the first bite is soft, comforting, and quietly indulgent.

These soft whole wheat dinner rolls are the kind of recipe that soothes and connects. They’re perfect for cozy breakfasts, weekend brunches, holiday tables, or any family dinner where you want warm, homemade comfort without too much fuss. They’re also great to make ahead and freeze for busy weeks — simple, honest bread that makes any meal feel special.

At a Glance

Prep Time: 15 minutes (active) + rises
Cook Time: 20–25 minutes
Total Time: About 1 hour 45 minutes (includes 1 hour and 30 minutes of rising time)
Servings: 12 rolls
Difficulty Level: Easy — great for beginners with a little kneading practice

Nutrition Highlights

Estimated nutrition per roll (1 of 12):

Calories: ~133 kcal
Protein: ~3.7 g
Carbohydrates: ~24.1 g
Fat: ~2.9 g
Fiber: ~2.4 g
Sodium: varies depending on salt and any added toppings (approx. 120–200 mg)

Notes on accuracy: these values are approximate calculations based on standard ingredient nutrient profiles (USDA FoodData Central) and the recipe quantities provided. Actual nutrition will vary with ingredient brands, exact measurements, and whether you choose maple syrup versus granulated sugar. For general dietary guidance (fiber and sodium recommendations), consult authoritative sources such as the USDA and Mayo Clinic.

Why You’ll Love It

Aroma & Taste: The nutty depth of whole wheat balanced with the mild sweetness from the syrup or sugar and the richness of olive oil makes these rolls deeply comforting without being heavy.
Family & Tradition: They’re a modern classic — wholesome enough for everyday dinners, soft and slightly sweet for holiday spreads, and adored by kids and grown-ups alike.
Ease & Versatility: No special equipment required. The dough is forgiving, and the recipe converts easily to make-ahead or freezer-friendly batches.
Small health win: Replacing some all-purpose flour with whole wheat adds fiber and minerals while keeping the crumb soft.

Step-by-Step Instructions

Ingredients

2 cups (≈240 g) whole wheat flour
1 cup (≈120 g) all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
2 tbsp olive oil (≈30 ml)
2 tbsp maple syrup or granulated sugar (≈25–40 g; choose your preference)
1 tsp salt

Optional ingredients and substitutions

1 large egg (for richer rolls; brush on before baking for gloss)
2 tbsp butter (melted) instead of olive oil for a more classic flavor
1/4 cup milk (substitute part of the water with milk for a softer crumb)
1–2 tbsp vital wheat gluten (if you want an even lighter crumb with more whole wheat)
For vegan: this recipe is already vegan if you use maple syrup and olive oil (omit egg).
Gluten-free: to make GF, use a tested 1:1 gluten-free flour blend and add xanthan gum per blend instructions (results will vary).

Method

In a small bowl, combine warm water and yeast. Stir gently and let sit for 5 minutes until frothy. (If it doesn’t foam, your yeast may be inactive; try again with new yeast and slightly warmer water.)
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
Add olive oil and maple syrup (or sugar) to the yeast mixture and stir to combine.
Gradually pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on low for about 4–5 minutes.)
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C). Grease an 8×8 or 9×9 inch pan.
Punch down the dough gently and divide into 12 equal pieces. Shape each piece into a roll and place them seam-side down in the prepared pan, arranging them evenly.
Cover the pan and let the rolls rise for another 30 minutes, until puffy.
Bake for 20–25 minutes, until the tops are golden brown and a toothpick in the center roll comes out clean. Internal temperature should be about 190–200°F (88–93°C) for fully baked rolls.
Remove from the oven and let cool for a few minutes before transferring to a rack. Serve warm or at room temperature.

Practical tips

Avoid overflouring while kneading — too much flour yields dense rolls.
If your dough feels sticky, lightly oil your hands rather than adding large amounts of extra flour.
Check doneness by color and internal temperature; timetables vary by oven.
For glossy tops, brush with melted butter or an egg wash before or immediately after baking.

Best Pairings

Classic: Slather with salted butter and a pinch of flaky sea salt.
Savory meals: Serve alongside stews, roasted chicken, or Thanksgiving turkey with gravy.
Breakfast: Split and toast slightly, then fill with egg, cheese, and avocado for a satisfying sandwich.
Sweet touch: Warm with honey or cinnamon butter for brunch.
Dips and spreads: Excellent with herb-infused olive oil, hummus, or a smoky baba ganoush.

Keeping it Fresh

Room temperature: Store in an airtight container or a resealable bag at room temperature for 2–3 days. Keep away from direct sunlight and heat.
Refrigeration: You can refrigerate for up to 4–5 days, but refrigeration can dry bread; reheat gently to restore softness.
Freezer: Freeze cooled rolls in a freezer-safe bag or container for up to 3 months. Reheat from frozen at 325°F (160°C) for 10–15 minutes or thaw overnight and warm before serving.

Pro Tips & Tricks

Flour choice: Use a lighter-style whole wheat (freshly sifted or white whole wheat) if you prefer a milder taste and softer crumb; stronger whole wheat flours increase density.
Gluten boost: Add 1–2 tbsp of vital wheat gluten if your whole wheat makes the rolls too dense — it improves rise and chew.
Temperature cues: Yeast activates best around 105–115°F (40–46°C). Too hot and you kill the yeast; too cool and it won’t foam.
Steam for shine: For a slightly crisper top with sheen, place a small oven-safe pan with hot water on the bottom rack during the first 10 minutes of baking.
Even rolling: Weigh dough portions for identical rolls (about 50–60 g per roll) for uniform baking.

Creative Twists

Herb & Garlic Rolls: Knead in 1–2 tbsp finely chopped fresh herbs (rosemary, thyme, or parsley) and 1 tsp garlic powder; brush with garlic butter after baking.
Honey-Oat Toppers: Brush tops with honey and sprinkle with rolled oats before baking for a rustic look and subtle crunch.
Cheesy Swirls: Flatten each dough piece, sprinkle with shredded sharp cheddar or Parmesan, roll up, and shape into rolls for a savory twist.
Sweet Cinnamon Rolls: Roll the dough out, spread with butter, sprinkle with cinnamon-sugar, roll tight, slice into 12 pieces, and bake for indulgent mini cinnamon rolls.
Reduced-Sugar / Heart-healthy: Use unsweetened applesauce (2 tbsp) in place of sugar and reduce oil to 1 tbsp for lower fat and sugar.

Common Questions & Answers

Q: Can I make the dough in a stand mixer?
A: Yes — use the dough hook on low to medium speed for 4–5 minutes until smooth and elastic.

Q: My rolls are dense — what went wrong?
A: Common causes: too much flour, insufficient kneading, or the dough didn’t rise long enough. Ensure your yeast is active and the dough doubles in a warm spot.

Q: Can I use all whole wheat flour?
A: You can, but expect denser rolls. For lighter texture, use white whole wheat or add 1–2 tbsp vital wheat gluten.

Q: How do I reheat frozen rolls?
A: Thaw overnight in the fridge or warm from frozen at 325°F (160°C) for 10–15 minutes wrapped in foil to prevent drying.

Q: Are these vegan?
A: Yes—if you use maple syrup (not honey) and olive oil, and omit any egg wash, the recipe is vegan-friendly.

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Conclusion

These soft whole wheat dinner rolls are proof that wholesome ingredients and a bit of time produce something truly comforting. Whether you’re pulling them from the oven for a holiday feast or baking a tray to freeze for busy nights, they bring warmth and simple joy to the table. For further inspiration and similar whole-wheat roll techniques, check out this recipe for Soft 100% Whole Wheat Dinner Rolls – An Oregon Cottage and a different take at Honey Whole Wheat Dinner Rolls – Sally’s Baking. I’d love to hear how your batch turns out — share photos, questions, or your favorite roll variations in the comments and join our baking community. Happy baking!