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Tall, fluffy and light- not usually words you associate with whole wheat right? Well, these rolls are all of those things and more! They are made with 100% whole wheat, get a little sweetness from honey and richness from eggs and milk. All in all, the perfect roll.
To start making these, I milled some white wheat berries in my grain mill and creamed some milk. Such a hard life I live with all of this good food around me! I looked the recipe over and although it originally called for being made in a stand mixer, I decided to try it out in my bread machine. Success!! My KitchenAid is on the fritz so being able to make these in the bread machine was an especially good thing.
This recipe uses fresh-milled, whole-wheat flour from either hard white or red wheat. If you’re interested in learning more about the different kinds of wheat out there, how to use them, and ways to enjoy them, check out this article here!
I found the recipe on An Oregon Cottage and it’s a keeper. I can’t wait to serve these up with our tomato soup tonight! My family loves them and I am confident that you family will too.
100% Whole Wheat Dinner Rolls
2 Tablespoons yeast
1/2 cup warm water
1/2 cup butter, softened
1/4 cup honey
1 cup milk or buttermilk
4 1/2 to 5 cups whole wheat flour* (hard white wheat or hard red wheat both work great)
1 1/2 teaspoon salt
In the bowl of your bread machine, add the water, yeast and honey. Let it bubble up and get foamy. Add in the milk, eggs and butter. Put the 4 1/2 cups of flour and salt on top of that and turn it onto the “dough” setting.
Keep an eye on the dough while it mixes, this will be a softer dough. You should be able to touch it and not have it stick to your finger, but feel tacky. Add in a little more flour if your dough it too soft and just a sticky blob. It will form a ball when it’s just right.
Let the bread machine do the work of mixing and raising.
Grease a 9×13 inch pan and lightly dust your counter with flour. Plop the dough onto the floured counter and pat it out into a rectangle. Cut the dough into 24 even pieces and shape into a ball. I like to place the dough on the counter, cup my hand over the top and roll it in small, quick circles until it makes a smooth ball.
Place the roll into the pan 4 across and 6 down until you have a pan filled with rolls. Cover with a towel and let raise for 1 hour. Heat the oven to 350 degrees and bake the rolls for 20-25 minutes, or until nicely golden and make a hollow sound when tapped. Remove from the oven and butter those tops! Let cool and enjoy.
*If you enjoy grinding your own wheat, the Wondermill Junior is the recommended manual grain mill by Survival Mom. Once you get to know wheat, it really is easy to grind fresh flour every time you bake.