Golden Whole Wheat Rolls (Bread Machine)

Soft yet sturdy whole wheat rolls, mixed in a bread machine and baked to golden perfection. Great for sliders, sandwiches, or dinner!

8 rolls

baked whole wheat rolls on a cutting board.

Prep Time 2 45

Cook Time 15

Total Time 3

Ingredients

¾ cup (170 g) warm water
1 large (50 g) egg
1¼ teaspoon table or sea salt
3 tablespoons (63 g) honey
3 tablespoons (37 g) oil
1 ½ cup (180 g) bread flour
1 ½ cup (170 g) whole wheat flour
1 tablespoon vital wheat gluten - (optional but makes rolls softer and rise higher)
2 ¼ teaspoons instant or bread machine yeast

Instructions

Mix: Add 3/4 cup warm water, 1 large egg, 1¼ teaspoon table or sea salt, 3 tablespoons honey, 3 tablespoons oil, 1 1/2 cup bread flour, 1 1/2 cup whole wheat flour, 1 tablespoon vital wheat gluten, and 2 1/4 teaspoons instant or bread machine yeast, to bread machine in order listed.
Set for the DOUGH cycle and press start.
Check Dough: After 1 minute, lift the lid to be sure the paddles are turning and the dough is clumping. After 15–18 minutes, check again. The dough should stick briefly to the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time. Wait 1–2 minutes between additions so the dough can adjust.
New to bread machines? Check out this picture tutorial for a visual guide!
Rise: At the end of the DOUGH cycle, the dough should be doubled in size. If not, leave it in the machine until doubled.
Shape: Turn dough onto a lightly floured surface. Cut in half, then divide each half again until you have 16 equal portions (or 8 for larger buns). Shape each piece into a ball by pinching the seams underneath.
Proof: Arrange 8 dough balls in each greased 8-inch pan (or use a larger pan). Cover and let rise until almost doubled. Rolls should be puffy and just touching. Rising may take 30 minutes to 2 hours, depending on room temperature.
Bake: Bake at 350°F (175°C) for 15–18 minutes, or until golden brown and the center reaches 190°F (87°C).
Finish: Remove from pans and cool on a wire rack. Brush with butter if desired and serve warm.

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.

Troubleshooting: If rolls rise unevenly or pop up in the center, the pan may be too small or the rolls rolled too tightly. Gently press centers down after baking and use a larger pan next time.

Nutritional Information