Perfect Whole Wheat Rolls: Crafted with a Bread Machine
Sneak Preview: These Bread Machine Whole Wheat Dinner Rolls make great slider buns for your favorite sandwiches. The recipe is designed for mixing in a bread machine, but you can use a stand mixer or mix by hand instead.
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What if you could make whole wheat rolls your whole family would eat? What if you could mix them up in a bread machine? Of course, you can’t bake rolls in a bread machine, but I promise it won’t be hard to shape them and bake them in the oven.
After trying several recipes and various modifications, this is the recipe I like best. If you are into whole wheat, give these a try. Although light, they are sturdy enough for sandwiches or sliders.
We like to use these Whole Wheat Rolls as slider buns filled with sloppy joe filling. If you make eight rolls instead of sixteen, they make good hamburger buns, too.
Happy Bakers Speak Up
“I made these last week. So good and the recipe ingredient amounts are perfect. Thanks again for a wonderful recipe. My grandson loves them!”–LOIS
Ingredients and Substitutions
- WATER: I like to use spring water if I have it because chlorine and yeast aren’t such good friends. Otherwise, tap water is fine. (cool to room temperature)
- EGG: The recipe is written for a large egg. It doesn’t need to be warm.
- SALT: Table salt or sea salt is a good choice. If you want to use Kosher salt, add an extra 1/4 teaspoon.
- HONEY: Honey and whole wheat are a great pairing. You could substitute sugar or maple syrup.
- OIL: A light-flavored oil such as avocado or vegetable oil.
- FLOUR: Bread flour and whole wheat flour make a good combination. Whole wheat needs all the boost it can get from bread flour. You could sub all-purpose unbleached flour for the bread flour, but your rolls may not rise as much.
- VITAL WHEAT GLUTEN: This will help make your rolls lighter. It’s especially helpful with this much whole grain in the recipe. However, it’s optional.
- YEAST: I use nothing but bread machine or instant yeast (same thing). It is formulated to dissolve quickly.
How To Make Whole Wheat Dinner Rolls with a Bread Machine
Step #1: Add all ingredients to your bread machine in the order listed. Select the DOUGH cycle. When the DOUGH cycle is done, check the dough. It should be doubled in size. If not, leave the dough in the machine with the lid down until it rises to double the original size.
FAQ About Whole Wheat Rolls
Yes. Double-wrap the rolls after they are baked and cooled. Best if eaten within a month.
Ziplock bags seem to work best. The second choice would be a bread box. Do not refrigerate
Store the flour in your refrigerator or freezer.
I don’t recommend it. You will probably end up with dense rolls.
Parting thoughts: I have removed the sloppy joe recipe from this post. You can still see the recipe here.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Bread Machine Whole Wheat Rolls Recipe
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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
- 2 ¼ teaspoons instant or bread machine yeast
Instructions
- Add 3/4 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 1/2 cup (180 g) bread flour, 1 1/2 cup (170 g) 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.
- After 5-7 minutes, lift the lid and check on the dough. If the dough is too wet (sticking to all sides) add flour 1 spoonful at a time until the dough begins to hold its shape. If too dry, (bouncing against the sides) add water 1 spoonful at a time until dough sticks to one side at a time. (See this picture tutorial if you are new to using a bread machine.)
- When the DOUGH cycle is complete, check the dough. It should be doubled in size. If so, remove it from the pan. Otherwise, leave the dough in the pan until it rises until double the original size.
- Remove the dough onto a floured surface. Divide the dough in half, then each half in half. Continue until you have 16 total balls for dinner rolls or slider buns. Only make 8 portions if you want larger buns.
- Shape into balls. Fill 2 8-inch or 9-inch pans (round or square) with balls,
- Cover the rolls with a clean tea towel (not terrycloth) and place in a warm place to rise until double. This may take 30 minutes to an hour depending on the ambient temperature.
- Bake at 350˚F or 180˚C until golden brown–about 10-12 minutes.
- Optional: Brush rolls with butter after removing from the oven.
Notes
- In a heavy-duty stand mixer, add the ingredients to the bowl in the specified order.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as directed in the recipe.
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic, which may take around 10-20 minutes, depending on your experience.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.