Whole wheat dinner rolls are made with whole grain whole wheat flour which contains the bran and the germ. You will enjoy this recipe as it is vegan and also does not use vital wheat gluten. They are light, soft, fluffy, and flavorful.
Ingredients
This whole wheat bread machine is made with whole grain wheat flour. I have used the King Arthur whole grain whole wheat flour. Other ingredients are lukewarm water, salt, instant yeast, oil, and a sweetener like agave nectar.
A sweetener like maple syrup or honey can be used instead of agave nectar.
There is no need to use vital wheat gluten and you will still have light, fluffy, delicious and soft rolls made with 100% whole wheat flour.
Instructions
Once you have all the ingredients, it is very easy to make this 100% whole wheat rolls recipe. The dough can be made in the bread machine or in the stand mixer.
Put the wet and dry ingredients in the bread machine pan based on the manufacturer's instructions. I have added water, oil, agave nectar, salt, whole wheat flour, and instant yeast. Start the dough cycle.
Step 1: Make dough in bread machine or stand mixer.
Step 2: Let the dough go through first rise.
To make dough in a stand mixer, add all the ingredients and knead on speed 2 for about 12 minutes. Check out this details post to make dough in stand mixer.
For consistent results, it is best to weigh the flour using a digital food scale. Measuring flour with cups can add more flour than needed in the recipe.
Step 3: Divide the dough into 15 equal parts.
Step 4: Make smooth dough balls and place them in a baking tray.
Divide the dough into 15 equal parts, about 50-51 grams each. Shape them into smooth balls by tucking all the edges together to the bottom side. Place them in a baking tray lined with parchment paper and spacing them out an inch apart.
Cover the tray with a cling wrap or a kitchen towel and let it rise in a warm place for about 45-60 minutes or until it doubles in volume. Bake them in a preheated oven at 350°F for about 20 minutes.
Step 3: Let the dough balls go through final rise.
Step 4: Bake in the oven at 350°F for 20 minutes.
Substitutions
- Sweetener - instead of agave nectar, maple syrup or honey can be used.
Variations
- Herbs - add a teaspoon of Italian herbs for more flavor.
- Seeds - add about 2-3 tablespoon of seeds like sesame, pumpkin, chia, and sunflower seeds.
Serving suggestions
Whole wheat rolls can be served instead of regular dinner rolls. They are a great addition to the holiday feast or Thanksgiving feast. They are great to serve with soups and mac and cheese.
Equipment
I make this whole wheat dinner rolls dough in the bread maker using the dough cycle as well as in the KitchenAid stand mixer.
The rolls are baked in a convection oven. I have used a 13-inch by 11-inch deep casserole baking tray to make 15 rolls. A larger baking tray (15-inch by 11-inch) can be used to make about 20 smaller size rolls.
Storage
Whole wheat rolls can be stored at room temperature for 3-4 days. It is best to keep it in a bread box or in an air-tight container.
If you want to store the rolls for a longer time, then store it in the freezer. When you need them, just take out the required number of rolls and warm them up in the air fryer or the oven.
Top tip
It is best to weigh the flour for consistent results. Scooping flour from the bag into a measuring cup can add too much flour than is needed by the recipe.
Related
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📖 Recipe
Whole Wheat Dinner Rolls
Equipment
- Bread Machine (or Stand Mixer)
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- 1 cup +1 tbsp Water (warm, microwave 30 seconds)
- 4 tablespoon Oil
Dry ingredients
- 2 tablespoon Agave nectar
- 1 ½ teaspoon Salt
- 3 ½ cup Whole wheat flour (396 grams)
- 2 ¼ teaspoon Instant yeast (7 grams or bread machine yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.1 cup +1 tbsp Water, 4 tablespoon Oil, 2 tablespoon Agave nectar, 1 ½ teaspoon Salt, 3 ½ cup Whole wheat flour , 2 ¼ teaspoon Instant yeast
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.1 cup +1 tbsp Water, 4 tablespoon Oil, 2 tablespoon Agave nectar, 1 ½ teaspoon Salt, 3 ½ cup Whole wheat flour , 2 ¼ teaspoon Instant yeast
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes more than double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 15 equal parts of about 50 - 51 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper keeping 1-2 finger space between the balls.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has about tripled in volume.
Bake in the oven
- Preheat the oven to 350°F.
- Remove the food wrap gently and then place the baking tray in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
Final touches
- Apply some butter on top of the buns using a basting brush.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
- To make about 20 smaller buns, use a 15 inch by 11 inch tray and make dough balls of about 38 grams each.
Julia says
These turned out great!! Excellent, flavourful, and perfectly soft!
I had to cook mine for about 26 mins.
I will make this one again.
Alpa Jain says
Hi Julia,
Glad to know you enjoyed the recipe 🙂
Cheers,
Alpa