White Whole Wheat Dinner Rolls (Bread Machine Instructions)
Sneak Preview: These soft, fluffy dinner rolls are made with 100% white whole wheat flour—100% whole grain without the heavy wheat taste. Ready in about 3 hours.
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What if whole wheat rolls didn’t taste like whole wheat rolls?
If you grew up on white bread like I did, but want to eat more whole grains, white whole wheat flour(paid link) is your secret weapon. It’s 100% whole grain—just made from hard white wheat instead of red—so it’s milder.
These rolls have all the softness of classic dinner rolls, but with more fiber and a subtle wheat flavor that won’t scare off the white-bread fans at your table.
What Is White Whole Wheat Flour?
White whole wheat flour is made from hard white wheat berries, not red ones. It’s still 100% whole grain but has a milder flavor and lighter color.
Ingredients & Substitutions
• MILK: Whole is best; 2% works. Water is acceptable. No need to warm—kneading friction heats the dough.
• WHITE WHOLE WHEAT FLOUR: 100% whole grain with a lighter taste and color. Weigh for best results.
• YEAST: Use instant or bread machine yeast. If using active dry, add ¼ teaspoon.
• EGG: Use a large egg (about 50 g). Adjust liquid slightly if using a different size.
• GRANULATED SUGAR: Substitute with 2 tablespoons plus 1 teaspoon honey, if desired.
• BUTTER: Use cold butter, chopped. Shortening works in a pinch.
No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.
Step-by-Step: How To Make White Whole Wheat Bread Dough
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Shape
Bake and Cool
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White Whole Wheat Dinner Rolls (Bread Machine Instructions)
Video
Ingredients
- 1 cup (227 g) whole milk
- 3 tablespoons (39 g) granulated sugar
- 1 teaspoon table or sea salt
- 1 large (50 g) egg
- ¼ cup (57 g) unsalted butter, chopped
- 3 cups (360 g) white whole wheat flour
- 1¾ teaspoons instant yeast
Instructions
- Mix the Dough: Place all ingredients into the bread machine pan in the order given: 1 cup (227 g) whole milk , 3 tablespoons (39 g) granulated sugar, 1 teaspoon table or sea salt, 1 large (50 g) egg, 1/4 cup (57 g) unsalted butter, chopped, 3 cups (360 g) white whole wheat flour, and 1¾ teaspoons instant yeast
- Select the DOUGH cycle and start.First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details–Surprising Secret for Making Better Bread with a Bread Machine.Note: Getting the dough consistency right makes all the difference in how light and tender these rolls turn out.
- End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
- Divide and Shape: Cut dough in half, then quarters, then into 16 equal pieces. Shape each into a ball by stretching the dough to one point.
- Proof the Rolls: Arrange 8 rolls per 8- or 9-inch pan. Cover and let rise in a warm spot until almost doubled and barely touching.
- Preheat oven to 350˚F (180˚C).
- Bake and Cool: Bake at 350˚F (180˚C) for 10–12 minutes or until golden brown. Internal temperature should reach 190˚F (88˚C). Transfer rolls to a cooling rack within 5 minutes to avoid soggy bottoms.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked bread: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
What Readers Ask Me About This Recipe
How do these rolls taste compared to regular whole wheat or white rolls?
They’re milder and lighter than rolls made with traditional whole wheat flour, but heartier and more flavorful than plain white rolls.
Is white whole wheat flour as nutritious as regular whole wheat?
Yes—both are 100% whole grain. White whole wheat is just made from a paler variety of wheat, which gives it a softer flavor and lighter color. “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.”
—CleanCuisine.com
Where can I buy white whole wheat flour?
Look for it near the regular flour at most grocery stores. King Arthur and store-brand versions are widely available. You can always find it online.
Can I bake this as a loaf instead of rolls?
Absolutely. Shape the dough and bake in a greased 8½ x 4½-inch or 9 x 5-inch loaf pan. Bake until golden and the internal temp reaches 195–200˚F.
Final Thoughts
If you’ve been advised to eat more whole grains, these rolls are a gentle way to stick your toes into whole wheat flour. The mild taste and lighter color make the transition from white bread far less intimidating.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
If You Enjoy Making Bread, Check Out These Posts
Delicious rolls! Easy to follow directions and tips. My family loves these rolls.
Thank you JoAnn. Sounds like you are a rockstar in your famiy.
I believe the eggs milk and butter Should be at room temp had difficulty with the mixing of cold butter etc
Hi Rose,
I am sorry to hear you had some difficulty. Did you chop the butter finely before adding it to the bread machine pan? That part is important. (Never add frozen butter.)
Adding warm butter tends to make the dough a little bit sticky and then we are tempted to add too much flour. The friction caused by the paddles will heat all of the ingredients quite nicely and saves so much time (check the dough temperature with a thermometer at the end of the kneading phase if you aren’t sure about this). If your machine is old (and the belt slips) or it’s not very good quality, this could be a reason why it didn’t work as well for you. But any good bread machine that kneads the dough correctly should have no trouble with this.
wonderful! light, soft and flavorful. definitely a keeper, thank you!
Glad to hear you liked them!
Wanted a good dinner roll recipe for tonight’s “Kitchen Sink Soup” so naturally, I came here.
I have one question. We regualrly eat wheat bread so I have wheat flour on hand. Will it be alright to use the usual proportion of white and wheat flours to make these? My gut says yes but want to confirm.
All of your recipes I’ve made are perfect. I don’t look anywhere else.
Thank you for your kind words, Kat. This recipe is a variation of my classic dinner rolls. It’s easy to play with. Enjoy!
I made these with my Kitchen Aid Mixer and they turned out wonderful. So soft and fluffy even though they are whole wheat! I have always bought the Rhodes frozen rolls for ease, but I will now use your wonderful recipe as it wasn’t any more difficult.
Thank you for reporting back, Mindi. I’m so happy you enjoyed them, even without a bread machine. All of my bread recipes can be made successfully with a Kitchen Aid Mixer, so I love to hear this.
I definitely agree! I like to go back in the archives of a food blog to find the old recipes. I think one of my favorite recipes is my stuffed peppers (http://www.thelifeofawife.com/2011/04/stuffed-peppers.html) and that’s from the beginning days!
I have been wanting to try the white whole wheat flour; I’m glad to know it’s good! These rolls look quite yummy!
Paula,
I loved you video! Great job.
Happy Thanksgiving
Mimi
Great video. I was afraid to handle them that much so mine never looked as perfect.
Bread baking– I do it almost everyday. I find it therapeutic and my family loves coming home to the smell of freshly baked bread:) Wonderful job on the video!
Ah, the smell of baking bread–nothing quite equals it! These sound delicious!
I loved your video, you are a natural for sure. Your handy cover for the rising buns is very creative!
Awesome! I’m going to do it, even though I’ve been telling my family for years that they don’t “need” bread on Thanksgiving (‘cuz really I’m justlazy… that’s why!). But I can do this. Love your video and your kitchen. I have some flour in a jar like yours except ‘no holes’- – – silly, silly me.
what a great video! look at you, (or caleb!), high tech! love it!
Great video. I ready to watch you on food network. I can’t wait to make rolls for the holidays. Thanks.
I got to view it and it was perfect, you have such a great voice and presence on camera. Great tips on making rolls, love the shower cap tip now I’m going to save those.
I made these to go with my “Kitchen Sink Soup” I made for tonight’s dinner. Oh my gosh!!! So tender, so delicious. I ate 2 and can’t wait for breakfast tomorrow when I will toast 2 more and put butter and jelly on them. Can you tell I love my carbs? These are officially in my recipe box and I will make them not only for holidays but whenever I want. Thanks Again Paula for another wonderful recipe.
Hi Kat T,
I can relate. I love my carbs, too–especially when they are hot out of the oven and smell so, so good. Thanks so much for the 5-star review.
Paula those do look like perfect rolls, for some reason I can’t see the video, doesn’t even show up for me. You are so right about digging into the archives of the food bloggers. Beautiful photos as always 🙂
I love, love, love the video!!!! As much as I love your photos, I love the video even more! I just want to know when you will be appearing on the Food Network!
Great video (lots of work, I’m sure). And I love the shower-cap tip! Brilliant!
Bravo, Bravo! Great job Paula, I love seeing you in person, so warm and personal! Oh, and you can certainly tell you’ve been pinching those rolls for a long time! They definitely look like you couldn’t stop at one!
How sweet you are, Paula! I always enjoy blogs that include personal photos because it so helps me feel like I know the person. Your video adds so much personality and warmth to your already wonderful place here!
You make your dinner rolls just like I do except I usually bake in a rectangular pan or even on a baking sheet. Our recipes are similar too. I use butter and non-fat dry milk.
So nice stopping by!
These look absolutely delicious!