100% White Whole Wheat Dinner Rolls: Bread Machine

These dinner rolls are made with 100% white whole wheat flour, mixed in a bread machine, and shaped and baked in the oven. They’re lighter in color and flavor than traditional whole wheat rolls, yet soft, golden, and sturdy enough for everyday meals or holiday tables.

16 rolls

whole wheat bread rolls made with white whole wheat flour

Prep Time 30

Cook Time 15

Mixing & Rising Time 2 15

Total Time 3

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 (1¾ teaspoons) instant yeast

Instructions

Mix the Dough: Place all ingredients into the bread machine pan in the order given: 1 cup whole milk , 3 tablespoons granulated sugar, 1 teaspoon table or sea salt, 1 large egg, 1/4 cup unsalted butter, chopped, 3 cups 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 briefly (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

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

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.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

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.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information