Light and soft White Whole Wheat Dinner Rolls will be the star of the party at your next celebration. A video tutorial included showing how to make perfectly round rolls like you see here.
Wanna know a secret about food blogs?
You can often find the best recipes deep in the archives, published when the blog was first started. The pictures may be a little blurry, the writing dull, and the comments few, but I’ve noticed most of us put up our long-time, favorite recipes in the beginning.
Am I not right, food bloggers? (If you have an example of this on your blog, tell me about it.)
Arguably, my best bread recipe is the first one I published entitled Favorite Dinner Rolls. I’ve made them at least 8,958 times. Let your bread machine (or your Kitchen Aid) do the mixing and kneading, but make the rolls out by hand. The round-as-a-baby’s-butt shapes are easy to make if you follow my video instruction below. No rolling pin required! A little practice and you’ll be making beautiful rolls faster than (I Love) Lucy could stuff candy in her mouth.
Modifications to the original recipe:
- Instead of all-white flour, I made these rolls with white whole wheat flour. If you were raised on white bread, like I was, but desperately want to like whole wheat, try the white whole wheat flour. The taste and texture is milder than regular whole wheat but still nutritious.
- Since I first printed this roll recipe, I have started using butter instead of shortening with no visible difference in appearance or taste.
- 1/4 cup heavy cream and 3/4 cup nonfat milk, warmed (see note below)
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 1/4 cup butter
- 3 cups white whole wheat flour [or 1-1/2 cup white whole wheat flour and 1-1/2 cup unbleached flour or 1 cup whole wheat flour and 2 cups unbleached flour]
- 2-1/4 teaspoons bread machine yeast
- Place all ingredients into pan of bread machine in order given.
- Select dough cycle. After 5-10 minutes, raise lid and make sure dough is correct consistency. This is best described as dough that sticks to the side of the pan, then pulls away. Add additional flour or water, if needed.
- When dough has completed dough cycle and risen to double its original size, remove dough to a floured work surface.
- Divide dough into 16 equal pieces. See video for instructions for rolling into balls. Arrange into two 8 or 9-inch pans. Cover loosely and set in a warm place until rolls almost double in size.
- Bake in an oven preheated to 350 degrees for 10-12 minutes until golden brown.
- Loosen rolls from pan and flip to turn the rolls out onto a cooling rack or towel. Leaving the rolls in the pan until cool will result in soggy bottoms.
I suggest using baking pans with a dark finish to help the rolls brown on the bottom.
These rolls are delicious made with any kind of milk. Use whatever you have on hand.
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
- King Arthur White Whole Wheat Multi Purpose Flour, 5 lb
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Nutrition Information:Yield: 16 Serving Size: 1 roll
Amount Per Serving:Calories: 240 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 167mg Carbohydrates: 42g Fiber: 5g Sugar: 3g Protein: 8g