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

Cook Time 25

Rising time 3

Total Time 3 50

Servings rolls

Calories 164kcal

Author Tanya

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 teaspoon 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 teaspoon 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 13x9 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.

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