Easy Whole Wheat Dinner Rolls

5 from 4 votes

This is the softest, fluffiest whole wheat dinner rolls ever! All you'll need is a few simple ingredients to make them!

Prep Time10

Cook Time30

Total Time2 40

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 177kcal

Author: Claudy

Combine the warm water, yeast, and sugar in a mixing bowl. Stir to dissolve, then let it sit for about 5-10 minutes until it becomes frothy.
Add the whole wheat flour, all-purpose flour, softened butter, honey and salt to the activated yeast mixture.
Start the mixer on a low speed (usually speed 2) to combine the ingredients. This prevents flour from flying out of the bowl and helps everything come together without splattering.
Once the dough starts to come together, increase the mixer speed to medium (usually speed 4). Let the mixer knead the dough for about 6-8 minutes. The dough will start to pull away from the sides of the bowl and form a smooth, ball
Transfer the dough to a lightly greased bowl. Cover it with a cloth or plastic wrap and let it rise in a warm place until it doubles in size, usually about 1 to 1.5 hours.
Punch down the dough to release the air. Divide the dough into 12 equal pieces and shape them into rolls. Place them in a greased 9x13-inch baking dish, arranging them close together for soft, pull-apart rolls.
Cover the rolls with a towel and let them rise for another 30-45 minutes, or until they puff up. 5-10 minutes before proofing time is over, preheat the oven to 350℉.
Bake the rolls for 30 minutes, or until they are golden brown on top.
Brush the warm rolls with melted butter as soon as they come out of the oven for extra flavor.
Let the rolls cool slightly before serving. Enjoy them warm with butter, or as a side for your favorite meal!

Avoid overmixing the dough. Just 4-6 minutes should be just fine. Mixing it too much will cause the rolls to turn chewy and dense instead of being soft and fluffy.

Make sure you allow the dough balls to rise nicely before you pop them in the oven. They should ideally be puffed up and touching each other. This will help them get to the nice pull-apart consistency once they're baked.

Remember not to add too much flour into the dough. The dough may be sticky, but adding extra flour will cause them to become hard and brick-like once they're baked.

Use warm water to help the yeast bloom. Using hot water will end up killing the yeast, and if it is not warm enough, the yeast won't bloom properly.

Make sure the butter is at room temperature before you add it into the mix. This is another instance where temperature plays an important role.