Whole Wheat Dinner Rolls

Name: Whole Wheat Dinner Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 12 rolls
Ingredients: 1 cup low fat milk; 2 tablespoons unsalted butter; 2 tablespoons honey; 2 1/4 teaspoons active dry yeast; 1 egg yolk; 1 1/4 cups white whole wheat flour; 1 1/4 cups all purpose flour; 1 tablespoon chopped fresh herbs; 1/2 teaspoon salt; Melted butter and flaky sea salt for brushing over the tops of the baked rolls

User Reviews

4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Inactive Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings
12 rolls
Calories
133 kcal
Course
Bread, Baked Goods
Cuisine
American

Whole Wheat Dinner Rolls

Lindsey Herring

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Soft, fluffy, tender whole wheat dinner rolls are a wonderful addition to your next meal or holiday dinner!

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Ingredients

Servings

1 cup low fat milk warmed to 110 -115° F.
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 1/4 teaspoons active dry yeast, 1 packet
1 egg yolk, room temperature
1 1/4 cups white whole wheat flour, 162 grams
1 1/4 cups all purpose flour, 150 grams
1 tablespoon chopped fresh herbs, optional
1/2 teaspoon salt
Melted butter and flaky sea salt for brushing over the tops of the baked rolls

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Instructions

Heat the milk in the microwave or on the stove until it reaches 110° - 115° F. Whisk in the honey and melted butter and then pour into the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit untouched for 10 minutes while it activates. It will be foamy looking when it’s ready.
In a bowl whisk together the whole wheat and all purpose flour and the salt.
Once the yeast is ready add in the egg yolk and pour in the flour mixture. Beat everything together using the paddle attachment until the dough forms then switch to the dough hook. Beat the dough on low speed for about 10 minutes until the dough has pulled away from the sides and bottom of the bowl.
If the dough is still really sticky and stuck to the sides and bottom of the bowl, add additional flour one tablespoon at a time until it's no longer sticking. If the dough appears too dry add an additional tablespoon of milk. Once the dough is formed, remove it from the bowl and either grease the bowl it was in with oil or grease a separate bowl.
Put the dough in the bowl and cover with plastic wrap or a clean kitchen towel. Put the bowl in a warm dry area and let it rise for 60 minutes or until it's doubled in size.
Once the dough has risen remove it from the bowl and divide it into 12 equal sized pieces and form them into balls. Each of my dough balls were approximately 1.8 ounces.
Place the dough balls seam side down into a greased 8x8 baking pan. Cover with plastic wrap or a kitchen towel and let them rise for another 20-30 minutes or until doubled in size.
Preheat oven to 350° F. then place the rolls onto the middle rack of the oven and bake for 20-25 minutes or until they’re golden brown and pulling away from the sides of the pan. If using a thermometer the internal temperature should be 200° F.
Remove the rolls from the oven and brush the tops with melted butter and sprinkle them with coarse sea salt.

Nutrition Information

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Calories 133kcal (7%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 21mg (7%) Sodium 99mg (4%) Fiber 2g (8%) Sugar 4g (8%)