Honey Whole Wheat Dinner Rolls

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Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

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If you are in the mood for some baking, you have got to try these yummy homemade honey whole wheat dinner rolls! They are seriously good!

Whether you are a novice baker or a seasoned pro, these tried and tested dinner rolls are not going to disappoint!

Made with whole wheat flour, they have a robust flavor whilst remaining light and airy, and honey naturally sweetens them for a subtle but distinctive bite.

Be sure to try my Vegan Dinner Rolls too!

How to make honey whole wheat dinner rolls

• Gather your ingredients.

• Add water, yeast, and 1 tsp of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.

• Add whole wheat flour, bread flour, 1 tsp granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined.

• Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.

• Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
• Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.

• Meanwhile, grease a 13×9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
• Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll.

• Place in a greased baking dish. Cover and allow to rise again for 45 minutes – 1 hour.

• Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

How long do they keep?

Once you have baked your dinner rolls, let them cool completely before storing in an airtight container. They will keep well for 5 to 7 days at room temperature. You can enjoy them as is, or warm them up quickly in the oven for a couple of minutes at 360F.

Can you freeze them?

Yes! These dinner rolls are perfect for he freezer. This recipe makes enough for 16 rolls, so if you aren’t going to get through all of them, freeze them for later use.

Let the baked rolls cool, then wrap them individually in foil and place in a bag to protect them from freezer burn. They will keep well for up to a month and can be defrosted at room temperature.

What so you serve them with?

These honey whole wheat dinner rolls are a great accompaniment to any meal. They are perfect to serve up at big family feasts like Christmas and Thanksgiving, or make up a big batch to enjoy with soups and stews in the week. Try them with:

• Air Fryer Turkey Breast
• Creamy Yellow Squash Soup
• Brown Stew Chicken
• Salisbury Steak with Mushroom Gravy

Recipe Notes and Tips

• Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90F.
• If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
• Let cool completely before storing.

More Bread Recipes

• Classic Southern Cornbread
• Banana Bread
• Easy Cornbread Muffins

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4.67 from 3 votes

Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

Course Side Dish

Cuisine American

Keyword homemade whole wheat dinner rolls, honey dinner rolls, how to make honey wheat rolls

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rising time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 16 rolls

Calories 164kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• ¼ cup warm water 100F-110F degrees
• 2 ¼ teaspoons active dry yeast
• 2 teaspoons granulated sugar separated
• 2 cups whole wheat flour 250g
• 1 ¾ cups bread flour 218g
• 2 teaspoons salt
• 1 cup milk
• ⅓ cup honey
• 4 Tablespoons unsalted butter softened (separated)

Instructions

• Add water, yeast, and 1 tsp of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
• Add whole wheat flour, bread flour, 1 tsp granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined. Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
• Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
• Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
• Meanwhile, grease a 13×9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
• Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll and place in a greased baking dish. Cover and allow to rise again for 45 minutes – 1 hour.
• Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

Notes

• Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90 degrees fahrenheit.
• If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
• Let cool completely before storing.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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