Fluffy Whole Wheat Dinner Rolls
Soft and fluffy, these classic whole wheat dinner rolls contain extra dietary fiber and nutrients but they don’t skimp on texture or taste!
Ingredients
- 240 g whole milk lukewarm (95-104°F / 35-40°C)
- 2 tsp active dry yeast or instant yeast
- 25 g soft brown sugar
- 220 g all-purpose flour or bread flour
- 220 g whole wheat flour
- 1 large egg room temperature
- 1 teaspoon salt
- 85 g unsalted butter room temperature, cut into cubes
- Milk for brushing
- Melted butter for brushing
Instructions
- Add the warm milk and stir the yeast and brown sugar in a stand mixer bowl with a dough hook. Leave it to sit for 5 minutes until foamy.
- Add whole wheat flour, all-purpose flour, egg, and salt. Turn the mixer on low and combine it into a shaggy dough. If mixing by hand, knead the dough into a shaggy dough ball, then transfer it to a workbench and knead on there.
- Add a few cubes of cubed butter at a time and mix it on medium speed until the butter has been incorporated. At this point, the dough will be very sticky.
- Keep the mixer on medium speed and keep mixing for around 6 minutes, or by hand for 8-10 minutes until the dough gathers strength and starts to pull away from the sides of the bowl. The dough will be soft and sticky, but it should be strong and hang off the dough hook in one cohesive mound.
- Pull the dough from the mixer bowl and shape it into a ball. Lightly grease a clean, large bowl and place the dough ball in the bowl. Cover with a clean tea towel or plate and let it stand in a warm spot until the dough has about doubled in size, for about 1 hour, depending on room temperature.
- Gently deflate the dough by punching it down, remove it from the bowl, and place it on a lightly floured bench. Roll the dough into a 15-inch length and cut it into 15 1-inch pieces. Shape each piece into a tight ball.
- Grease or line a 9×13 baking dish with parchment paper. Place the dough balls into the prepared baking tray. Cover the tray with a clean tea towel and let it stand in a warm spot until the dough balls have doubled, around 40-60 minutes, depending on room temperature.
- While the dough is rising, preheat the oven to 375°F/190°C. Brush the tops of the dough balls with milk.
- Bake the rolls in the oven for approximately 22-25 minutes until deep golden brown. If they are browning too fast, loosely place a sheet of aluminum foil over the top of the rolls.
- Brush the warm baked rolls with melted butter for extra soft tops. The bread rolls are best served warm.
- On the following days, the rolls can be reheated in the microwave for 10 seconds.
Notes
Overnight dough
The dough for these dinner rolls can be made on day 1 and refrigerated overnight. The next day the rolls can be shaped and risen before baking. Giving the dough a cold rise increases the flavor of the bread. Mix the dough until strong, and place in an airtight container or greased bowl covered with plastic wrap.Let the dough rise in the refrigerator. In the morning, the dough will feel clammy and cold. Let the dough rest at room temperature for 10 minutes before shaping.
Storing
- Leftover dinner rolls can store at room temperature in an airtight container for up to 3 days. On the following days, rewarm them gently in the microwave to soften them.
- The dinner rolls can also be frozen for up to 3 months. Thaw the rolls overnight in the refrigerator and warm them up in the microwave or a low-temperature oven before serving.
Nutrition
Serving: 1rollCalories: 187kcalCarbohydrates: 24gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 31mgSodium: 155mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!