Light and soft Bread-Machine 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 as you see here.
This recipe was written for a bread machine. No worries if you don’t have one. See alternate directions in the recipe notes.
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 My Favorite Classic Dinner Rolls. I’ve made them at least 8,958 times. Let your bread maker (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.
Ingredients and Substitutions
- 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 are milder than regular whole wheat but still nutritious.
If you don’t have white-whole wheat, you could substitute 2 cups of unbleached white flour and 1 cup of whole wheat flour.
- YEAST: If you want to substitute regular active-dry yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
- BUTTER: Originally, my favorite rolls were made with shortening. So if you don’t have butter, shortening is a good substitute.
- MILK: Milk enriches your bread and makes it softer. Use the milk with the highest fat content that you have in the house. Water could be substituted in a pinch.
FAQ about Bread Machine White-Whole Wheat Dinner Rolls
The texture will be slightly coarser. They can sometimes be a little dryer. Both of these characteristics will be even more pronounced when using whole wheat bread.
“White–whole wheat flour is every bit as nutritious as whole wheat flour (it contains the nutrient-rich germ and the fiber-rich bran), it just bakes better and tastes more like the unhealthy all-purpose flour. … Best of all, white whole wheat flour offers the same nutritional goodness of its darker cousin.”
Store in a sealed container and refrigerate for up to 6 months. Freeze for up to a year. When left at room temperature, it tends to go rancid. Get more details about storing white whole wheat flour here.
You can make it the day before. Mix the dough, let it rise, and then form it into the balls. Place in pans and refrigerate them overnight. Take out of the fridge a couple of hours before you want to bake them for the final rise.
How to shape the rolls:
- Remove dough from the bread machine to a floured surface.
- Divide dough into equal halves.
- Cut each half into 8 equal pieces.
- Roll into ball shapes. (See video)
- Place 8 balls each into two 8 or 9-inch pans. Pans should be lightly greased. They will brown better if the pan is a dark color or gold.
- Cover with a tea towel or cheap shower cap and allow to rise until the rolls are almost double in size.
- Preheat oven to 375˚F about 15 minutes before you are ready to bake the rolls.
- Bake for 12-15 minutes until rolls are golden brown.
- After removing from the oven, let the rolls cool in the pan for about 5 minutes. Remove rolls to a cooling rack to cool. Or you could serve them straight away. Everybody will be standing around waiting for you to take them out of the oven, so why not.
If you enjoy making bread, check out these posts:
Pin the picture below to save for later.
Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.
Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.