White Whole Wheat Dinner Rolls + A Video Tutorial About Shaping Rolls

White Whole Wheat Rolls-11.jpg

An ideal dinner roll for a fancy meal

Wanna know a secret about food blogs?

You can often find the best recipes deep in the archives, published when the blog was first started. The pictures may be a little blurry, the writing  dull, and the comments few, but I’ve noticed most of us put up our long-time, favorite recipes in the beginning.

Am I not right, food bloggers? (If you have an example of this on your blog, tell me about it.)

Arguably, my best bread recipe is the first one I published entitled Favorite Dinner Rolls. I’ve made them at least 8,958 times. Let your bread machine (or your Kitchen Aid)  do the mixing and kneading, but make the rolls out by hand.  The round-as-a-baby’s-butt shapes are easy to make if you follow my video instruction. No rolling pin required!  A little practice and you’ll be making beautiful rolls faster than (I Love) Lucy could stuff candy in her mouth.

Modifications to the original recipe:

  1. Instead of all-white flour, I made these rolls with white whole wheat flour. If you were raised on white bread, like I was, but desperately want to like whole wheat, try the white whole wheat flour. The taste and texture is milder than regular whole wheat but still nutritious.
  2. Since I first printed this roll recipe, I have started using butter instead of shortening with no visible difference in appearance or taste.

White Whole Wheat Dinner Rolls (Bread Machine)
Recipe type: Bread
Serves: 16 rolls
Prep time:
Cook time:
Total time:
  • ¼ cup heavy cream and ¾ cup nonfat milk, warmed (see note below)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup butter
  • 3 cups white whole wheat flour or 1-1/2 cup white whole wheat flour and 1-1/2 cup unbleached flour or 1 cup whole wheat flour and 2 cups unbleached flour
  • 2-1/4 teaspoons bread machine yeast
  1. Place all ingredients into pan of bread machine in order given.
  2. Select dough cycle. After 5-10 minutes, raise lid and make sure dough is correct consistency. This is best described as dough that sticks to the side of the pan, then pulls away. Add additional flour or water, if needed.
  3. When dough has completed dough cycle and risen to double its original size, remove dough to a floured work surface.
  4. Divide dough into 16 equal pieces. See video for instructions for rolling into balls. Arrange into two 8 or 9-inch pans. Cover loosely and set in a warm place until rolls almost double in size.
  5. Bake in an oven preheated to 350 degrees for 10-12 minutes until golden brown.
  6. Loosen rolls from pan and flip to turn the rolls out onto a cooling rack or towel. Leaving the rolls in the pan until cool will result in soggy bottoms.
I suggest using baking pans with a dark finish to help the rolls brown on the bottom. These rolls are delicious made with any kind of milk. Use whatever you have on hand.

More Variations of My Favorite Dinner Rolls . . . .

Favorite Dinner Rolls

Favorite Dinner Rolls


Iced Orange Yeast Rolls


Cheesy-Crusted Dinner Rolls

Cheesy-Crusted Yeast Rolls


Cinnamon Rolls

My Cinnamon Rolls

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{ 16 comments… read them below or add one }

sherri @ the life of a wife November 22, 2011 at 7:07 am

I definitely agree! I like to go back in the archives of a food blog to find the old recipes. I think one of my favorite recipes is my stuffed peppers (http://www.thelifeofawife.com/2011/04/stuffed-peppers.html) and that’s from the beginning days!

I have been wanting to try the white whole wheat flour; I’m glad to know it’s good! These rolls look quite yummy!


Mimi November 21, 2011 at 3:12 pm

I loved you video! Great job.
Happy Thanksgiving


Joan November 18, 2011 at 1:39 pm

Great video. I was afraid to handle them that much so mine never looked as perfect.


Nicole@The Galley Gourmet November 18, 2011 at 12:14 pm

Bread baking– I do it almost everyday. I find it therapeutic and my family loves coming home to the smell of freshly baked bread:) Wonderful job on the video!


TheKitchenWitch November 18, 2011 at 8:35 am

Ah, the smell of baking bread–nothing quite equals it! These sound delicious!


Paula November 17, 2011 at 8:27 pm

I loved your video, you are a natural for sure. Your handy cover for the rising buns is very creative!


Piper November 17, 2011 at 7:47 pm

Awesome! I’m going to do it, even though I’ve been telling my family for years that they don’t “need” bread on Thanksgiving (‘cuz really I’m justlazy… that’s why!). But I can do this. Love your video and your kitchen. I have some flour in a jar like yours except ‘no holes’- – – silly, silly me.


Susie November 17, 2011 at 11:47 am

what a great video! look at you, (or caleb!), high tech! love it!


Connie November 17, 2011 at 10:37 am

Great video. I ready to watch you on food network. I can’t wait to make rolls for the holidays. Thanks.


`Suzanne November 17, 2011 at 8:36 am

I got to view it and it was perfect, you have such a great voice and presence on camera. Great tips on making rolls, love the shower cap tip now I’m going to save those.


` November 17, 2011 at 8:30 am

Paula those do look like perfect rolls, for some reason I can’t see the video, doesn’t even show up for me. You are so right about digging into the archives of the food bloggers. Beautiful photos as always 🙂


Der November 17, 2011 at 8:10 am

I love, love, love the video!!!! As much as I love your photos, I love the video even more! I just want to know when you will be appearing on the Food Network!


Gary November 17, 2011 at 6:28 am

Great video (lots of work, I’m sure). And I love the shower-cap tip! Brilliant!


The Café Sucré Farine November 17, 2011 at 4:02 am

Bravo, Bravo! Great job Paula, I love seeing you in person, so warm and personal! Oh, and you can certainly tell you’ve been pinching those rolls for a long time! They definitely look like you couldn’t stop at one!


Lorraine November 16, 2011 at 9:41 pm

How sweet you are, Paula! I always enjoy blogs that include personal photos because it so helps me feel like I know the person. Your video adds so much personality and warmth to your already wonderful place here!

You make your dinner rolls just like I do except I usually bake in a rectangular pan or even on a baking sheet. Our recipes are similar too. I use butter and non-fat dry milk.

So nice stopping by!


Mal @ The Chic Geek November 16, 2011 at 8:16 pm

These look absolutely delicious!


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