These fluffy, soft whole wheat dinner rolls are easy to make and so good with almost any family dinner. Made with whole wheat flour and buttermilk, these rolls are not only light as air and delicious but also packed with dietary fiber.
First published August 29, 2014. Last updated October 28, 2024 for readability, editorial improvements and a new URL.
Table of Contents
- 🗝️Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🤫 Marye's secret for zhuzhing it up -
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: learn to knead with this step-by-step video tutorial
- 🥫 Leftover love: how to store and reheat whole wheat dinner rolls
- Marye's tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose leftovers
- 📞 Wrapping it up: the last word
- 📖 Recipe
- ✍🏻 A note from Marye...
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️Key takeaways: why this recipe is your new favorite
- These dinner rolls are soft, fluffy, and have a wonderful whole grain flavor. Perfect for any meal, they are easy to make and even easier to enjoy!
- Ideal for family dinners, holiday meals, or as a daily addition to your table.
- Be sure to watch the video on how to knead bread dough! It can help you get the technique just right.
Whole wheat dinner rolls are tender, light, and buttery because of the buttermilk in the recipe. If you love the regular buttermilk dinner rolls but want more whole grains in your diet?
This is the roll for you.
The buttermilk gives these a tender crumb, and the whole wheat gives them that hearty country flavor. I like these whole wheat dinner rolls with a pat of butter and a drizzle of honey, but they are good with jam as well. For some reason, my kids like to hollow them out and fill them with mashed potatoes—talk about your high-carb dish!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
If you've got whole wheat flour left then try this whole wheat bread sweetened with molasses. So much old-fashioned flavor!
📖 Make it your own: yummy variations
- Honey wheat rolls: Add a little honey to the yeast mixture for a touch of sweetness.
- Herb rolls: Mix in some dried herbs like rosemary or thyme for extra flavor.
- Cheese rolls: Add grated cheese to the dough for cheesy goodness.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Dissolve the yeast and ginger in the warm water. Let stand until foamy.
Add ingredients as instructed in recipe card. Knead until it forms a smooth ball. See video.
Let rise until double. Punch down and form into rolls.
Brush with melted butter. Bake.
🤫 Marye's secret for zhuzhing it up -
Brush with an egg wash (1 egg + 1 tablespoon water whisked together) rather than melted butter and sprinkle with sesame or poppy seeds just before putting it in the oven in step #18 of the recipe instructions.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- mixing bowls
- stand mixer with paddle and dough hook attachments
- measuring cups and spoons
- baking pan
- tea towel
🎥 Watch and cook: learn to knead with this step-by-step video tutorial
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 Leftover love: how to store and reheat whole wheat dinner rolls
Store leftover rolls in an airtight container at room temperature for up to 3-4 days.
To freeze: You can easily freeze the rolls for 3 to 6 months. Place in an airtight container and freeze. It's just that easy.
To reheat: For best results, warm leftover rolls in the oven wrapped in aluminum foil to maintain their softness.
Marye's tip o' the day
To keep rolls fresh longer, freeze them in an airtight container. Reheat in the oven wrapped in aluminum foil.
💭 Insider tips: things to know
- Proper kneading: Make sure to knead the dough until it's smooth and elastic to ensure fluffy rolls. This takes longer with whole wheat dough - so figure 10 minutes of vigorous kneading by hand or about 4 minutes in the mixer.
- Warm place for rising: Let the dough rise in a warm spot for the best results. If your kitchen is cool, place the bowl in an oven with just the light on.
- Don’t over-flour: Use just enough flour to keep the dough from sticking during kneading. Too much flour can make the rolls dense and tough.
Have problems? Be sure to check out the yeast bread baking tips and troubleshooting guide for answers!
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Yes! You can prepare the dough the night before and let it rise in the refrigerator. Bring to room temperature before shaping and baking.
Ginger helps wake up the yeast and in this small amount it does not add flavor to the bread. Here are some other yeast activators.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose leftovers
- Bread pudding: Use leftover rolls to make a delicious bread pudding.
- Croutons: Cube leftover rolls, toss with olive oil and seasonings, and bake until crispy for homemade croutons.
📞 Wrapping it up: the last word
These whole wheat dinner rolls are a fantastic addition to any meal. Soft, fluffy, and full of rich flavor, they’re sure to become a family favorite. Enjoy these homemade rolls with butter, jam, or alongside your favorite dishes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Country Style Whole Wheat Buttermilk Dinner Rolls
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 tablespoons yeast
- ½ cup warm water, (about 110F)
- Pinch of ginger
- ½ cup unsalted butter, , melted and cooled
- ¼ cup brown sugar
- 3 eggs, , room temperature
- 1 cup buttermilk, , warmed to about 110F
- 4-½ to 5 cups whole wheat flour
- 1-½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup melted, , unsalted butter for brushing the rolls
Instructions
- Dissolve the yeast and ginger in the ½ cup warm water.
- Let the yeast activate for about three minutes or so.
- Mix 2 cups of the flour, salt, brown sugar, and baking soda in the bowl of a stand mixer fitted with a dough hook.
- Mix the buttermilk and yeast together.
- Beat the eggs until well blended.
- With the mixer on low add the buttermilk, beaten eggs, melted butter and the yeast mixture.
- Add the remaining flour mixture a little at a time.
- Continue beating on low until the ingredients are well mixed.
- Change the speed to medium and knead the dough for three minutes.
- Turn dough out onto a counter dusted with flour and knead for a couple more minutes – the dough will be smooth and just a little sticky.
- Put into a greased bowl. Grease the top, and then cover the dough with a clean towel. Put in a warm spot to rise for about one hour.
- It is ready when it has doubled and if you push your finger into the dough the indentation remains.
- Knead for a minute or so and then cut the dough into 24 equal pieces.
- Let rest for five minutes.
- Shape each piece into a ball and place it in a buttered 13 x 9-inch pan. You can also drop each ball into a greased muffin tin.
- Brush with melted butter.
- Let rise for 45 minutes while you preheat the oven to 350F.
- Brush gently with butter again and bake for 20 minutes, or until golden brown.
- Remove from oven and brush once more with butter.
- Serve hot.
- For brown and serve rolls only bake for 15 minutes and take them out when they are cooked through but not brown.
Notes
- Proper kneading: Make sure to knead the dough until it's smooth and elastic to ensure fluffy rolls. This takes longer with whole wheat dough - so figure 10 minutes of vigorous kneading by hand or about 4 minutes in the mixer.
- Warm place for rising: Let the dough rise in a warm spot for the best results. If your kitchen is cool, place the bowl in an oven with just the light on.
- Don’t over-flour: Use just enough flour to keep the dough from sticking during kneading. Too much flour can make the rolls dense and tough.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
August 29, 2014
One of the standard items on the table, no matter which meal it is, has got to be bread in most parts of Texas.
It might be a slice of fresh, fragrant bread, a flaky, light biscuit, or hot dinner rolls with butter melting into them but one thing is certain - there will be bread. Homemade rolls make any dinner special.
One thing I do love about yeast baking is that there is something about kneading a loaf of bread that creates a connection with the past. Generations of women have pushed and pounded dough, shaped it, and baked it. Sometimes it was baked over crackling campfires, other times it was baked in a convection oven but it always makes me feel connected to all of those generations before me.
I honestly can't remember where I got this recipe, or when. I have been baking yeast breads since I was 14 I am sure these must have come out of one of the first vintage cookbooks I bought way back when.
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