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White Whole Wheat Rolls: A Bread Machine Recipe

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Preview: Try these 100% White Whole Wheat Rolls with no white flour. If you can find white whole wheat flour, this recipe is a good excuse to try it.

What if you could make 100% whole wheat bread that tasted and looked more like bread made with white flour?

You can if you use White Whole Wheat Flour–a flour made from a different type of wheat than traditional whole wheat. Don’t worry. You still get the nutrition of the whole kernel of wheat. More on that later.

This recipe was written for a bread machine. No worries if you don’t have one. See alternate directions in the recipe notes.

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 equally nutritious.

Arguably, one of my best bread recipes is the first one I published entitled My Favorite Classic Dinner Rolls. I’ve made them at least 8,958 times. I used that recipe as a starting point for this one.

Ingredients and substitutions:

  • FLOUR: 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: I only use instant or bread machine yeast. If you want to use active dry yeast, add 1/4 teaspoon extra as it can be a little slower acting.
  • EGG: All of my bread recipes use large eggs. If you have smaller or larger ones, adjust the liquid accordingly.
  • SUGAR: Granulated sugar is specified. Honey could be substituted–use 2 tablespoons + 1 teaspoon.
  • BUTTER: If you don’t have butter, shortening is an OK substitute. Be sure your better is room-temperature, not melted or refrigerator-cold.
  • MILK: Milk enriches your bread and makes it softer. Milk with a higher content will make your rolls richer. Water could be substituted in a pinch.

Frequently Asked Questions:

How will these rolls taste different from rolls made with unbleached all-purpose flour?

The texture will be slightly coarser. They can sometimes be a little dryer. Both of these characteristics will be even more pronounced when using 100% traditional whole wheat flour.

Is white whole wheat flour as healthy for you as whole wheat flour?

Whitewhole 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

How should I store white whole wheat flour?

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.

Can I make this bread ahead of time?

You can make it the day before. Mix the dough, let it rise, and then form it into balls. Place in pans and refrigerate them overnight. Take them out of the fridge a couple of hours before you want to bake them for the final rise.


How to shape the rolls:

These 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.

  1. Remove dough from the bread machine to a floured surface.
  2. Divide dough into equal halves.
  3. Cut each half into 8 equal pieces.
  4. Roll into ball shapes. (See video)
  5. 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.
  6. Cover with a tea towel or cheap shower cap and allow to rise until the rolls are almost double in size.

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.


Yield: 16 rolls

White Whole Wheat Rolls Recipe

WHITE WHOLE WHEAT DINNER ROLLS

Light and soft white whole wheat rolls from your bread machine will be the star of the party.

Prep Time 2 hours 45 minutes
Cook Time 15 minutes
Total Time 3 hours

Ingredients

  • 1 cup milk warmed (227 gr)
  • 3 tablespoons granulated sugar (36 gr)
  • 1 teaspoon table salt (6 gr)
  • 1 egg (50 gr)
  • 1/4 cup butter (57 gr)
  • 3 cups white whole wheat flour (360 grams)
  • 2-1/4 teaspoons bread machine yeast (7 gr)

Instructions

  1. Place all ingredients into the bread machine pan in the order given.
  2. Select the DOUGH cycle. After 10 minutes, raise the lid and make sure the 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.
  3. When the dough has completed the DOUGH cycle and risen to double its original size, remove dough to a floured work surface.
  4. Divide the 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.
  5. Preheat oven to 350˚F.
  6. Bake in a preheated oven for 10-12 minutes until golden brown. The internal temperature should reach 190˚F.
  7. Loosen rolls from the pan and turn them out onto a cooling rack or towel. Leaving the rolls in the pan until cool will result in soggy bottoms.

Notes

*** 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 doubled. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you can dissolve it first before adding it 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.

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

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