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:
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- 1 cup milk (8 oz), warmed (see note below)
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 1/4 cup butter
- 3 cups white whole wheat flour (360 grams)
- 2-1/4 teaspoons bread machine yeast
- Place all ingredients into the bread-machine pan in the order given.
- Select the dough cycle. After 10 minutes, raise the lid and make sure dough is the 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 the 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.
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using the dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic--about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
- Please note: If you substitute regular 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.
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Nutrition Information:Yield: 16 Serving Size: 1 roll
Amount Per Serving: Calories: 240Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 167mgCarbohydrates: 42gFiber: 5gSugar: 3gProtein: 8g