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 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 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 are 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.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
- 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.
1. I suggest using baking pans with a dark finish to help the rolls brown on the bottom.
2. These rolls are delicious made with any kind of milk. Use whatever you have on hand.
3. 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 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: 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