White Whole Wheat Bread Recipe for Dinner Rolls: Bread Machine

Sneak Preview: This White Whole Wheat Bread Recipe for Dinner Rolls is made with 100% white whole wheat flour and the help of a bread machine. They are heartier and contain more fiber than a standard white-flour dinner roll but milder and softer than the average whole-wheat roll.

White Whole Wheat Bread Rolls in a bowl with butter on  the side.Pin

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What if you could make 100% whole wheat bread that tasted and looked more like bread made with white flour? You can use White Whole Wheat Flour–a flour made from hard white wheat berries rather than red wheat berries traditionally ground to make whole wheat flour.

Don’t worry. You still get the nutrition of the whole kernel of wheat.

Three Reasons Why White Bread Lovers Should Try This Recipe

  1. If you were raised on white bread like I was, but desperately want to like whole wheat, try these rolls made with white whole wheat flour.
  2. The flavor and texture are milder than regular whole wheat but equally nutritious.
  3. Make these using the DOUGH cycle on your bread machine. This recipe was written for a bread machine. No worries if you don’t have one. See alternate directions in the recipe notes for using a stand mixer or mixing by hand.
comparing whole wheat flour to white whole wheat flour to white bread flourPin

Arguably, one of my best bread recipes is the first one I published, My Favorite Classic Dinner Rolls. I’ve made them at least a zillion times. That recipe was my inspiration and starting point for this one.

Happy Bakers Speak Up

“Wonderful! Light, soft and flavorful. definitely a keeper, thank you!” DEBRA


Ingredients and Substitutions

  • MILK: Milk enriches your bread and makes it softer. Milk with a higher fat content will make your rolls richer. Water can be substituted in a pinch. Neither warm milk (nor warm water) is needed. The friction of the kneading paddles will warm up the dough in a hurry.
  • FLOUR: If you don’t have white whole wheat, substitute 2 cups of bread flour and 1 cup of whole wheat flour. Even though I don’t warm the liquid ingredients, 3 cups of flour straight from the fridge or freezer works better at room temperature (especially in the winter).
  • YEAST: I only use instant or bread machine yeast. If using active dry yeast, add 1/4 teaspoon extra, as it can be a little slower-acting.
  • EGG: All my bread recipes use large eggs (50 gr each). If you have smaller or larger ones, adjust the liquid accordingly.
  • SUGAR: Granulated sugar is specified. Honey can be substituted–use two tablespoons + one teaspoon.
  • BUTTER: Shortening is an OK substitute if you don’t have butter. If you chop it into small pieces, your butter does not need to be room temperature or soft.


How To Make White Whole Wheat Bread Dough with a Bread Machine

Add all dough ingredients to the bread machine pan--shows using a digital scale to weigh.Pin
Add all ingredients to the bread machine pan in the order shown. Use a digital scale to weigh each ingredient into the pan for more accurate measurements and fewer dirty dishes.
Dough should clump in the first minute after the mixing begins.Pin
Select the DOUGH cycle and press START. Open the lid during the first minute to ensure the paddles are engaged and the dough clumps.
Dough after 5 minutesPin
The dough may look like this in the first 5-10 minutes of kneading, but don’t add water or flour yet.
What the dough should like toward the end of the kneading phase.Pin
Lift the lid again after 15 minutes. The dough should stick to the side and pull away from the sides cleanly. If the dough is too bouncy, add water a little at a time. If the dough is sticky, add flour a little at a time.
Dough is doubled in size at the end of the DOUGH cycle.Pin
The dough should double in size by the end of the DOUGH cycle. If not, leave it in the pan until it does.

Shaping the Dough

These round-as-a-baby’s-butt shapes are easy to make if you follow my video instructions. No rolling pin is required!  With a little practice, you’ll be making beautiful rolls faster than (I Love) Lucy could stuff candy into her mouth.

Pulling the dough out of the bread machine pan onto a mat for shaping.Pin
Pull the bread from the bread maker pan onto a lightly floured surface. I like to use a silicone baking mat because you can throw it in the dishwasher to clean it.
shaping dough into a ball.Pin
Lightly knead the dough and shape it into a smooth ball.
divide the dough in half with dough scraper.Pin
Divide the dough in half, then quarters, and so on, until you have 16 portions.
shaping the portions into small dough balls.Pin
Shape into smooth balls by stretching the dough to one point. See the video.
Covering the dough balls for the final rise.Pin
Cover the pan with a tea towel or cheap shower cap and set the pan in a warm place for the final rise.

When the rolls have almost doubled in size and touch each other, bake them in a preheated oven at 350˚ for 10-12 minutes or until the internal temperature reaches 190˚F (88˚C).

baked rolls in different shapes.Pin
Place hot rolls on a cooling rack within 5 minutes after they leave the oven. I was having fun with the shape of the roles on the left. Cut the dough into strips and tie each strip in a knot. Place on a baking sheet to rise and bake.
whole wheat bread rolls cut open so show the crumb inside.Pin
Check out the interior crumb of these delicious rolls–light, fluffy, and not at all dense.

Frequently Asked Questions

How will this whole wheat bread taste differently from bread or rolls made with unbleached bread flour?

The texture will be slightly coarser and heartier. These characteristics will be even more pronounced when using 100% traditional whole wheat flour.

Is white whole wheat flour as healthy for you as whole wheat flour?

Whitewhole wheat flour is every bit as nutritious as whole wheat flour (it contains the nutrient-rich germ and the fiber-rich bran), it just bakes better and tastes more like the unhealthy all-purpose flour. … Best of all, white whole wheat flour offers the same nutritional goodness of its darker cousin.”
CleanCuisine.com

How should I store white whole wheat flour?

Store in a sealed container and refrigerate for up to 6 months. Freeze for up to a year. When left at room temperature, it tends to go rancid. Get more details about storing white whole wheat flour here.

Can I make this bread recipe ahead of time?

You can make it the day before. Mix the dough, let it rise, and then form it into balls. Place in pans and refrigerate them overnight. Take them out of the fridge a couple of hours before you bake them for the final rise.

Can I make this dough into a loaf instead of rolls?

I have tried this, but the dough is too soft for a loaf, in my opinion.

Where can I find white whole wheat flour?

That can be the hardest part of this recipe. I can find the King Arthur brand at my local Target. It’s also available online.


Happy Bakers Speak Up

I made these with my Kitchen Aid Mixer and they turned out wonderful. So soft and fluffy even though they are whole wheat! I have always bought the Rhodes frozen rolls for ease, but I will now use your wonderful recipe as it wasn’t any more difficult.” —MINDI W.


Parting Thoughts: If you have been advised to eat more whole grains, these whole grain rolls are a wonderful way to stick your toes in the whole wheat flour waters. The mild taste and lighter color make the transition from Wonder bread to whole grains much easier.



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.

whole wheat bread rolls made with white whole wheat flourPin
Yield: 16 rolls

White Whole Wheat Flour Bread Machine Recipe for Dinner Rolls

White whole wheat flour makes these rolls from your bread machine light and fluffy with a milder wheat taste than regular whole wheat flour. I guarantee they will be the star of the party when you pull them out of your oven.

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5 from 11 votes
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Video

Prep time: 30 minutes
Cook time: 15 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours

Ingredients
 

  • 1 cup (227 g) whole milk
  • 3 tablespoons (39 g) granulated sugar
  • 1 teaspoon table or sea salt
  • 1 large (50 g) egg
  • ¼ cup (57 g) unsalted butter, chopped
  • 3 cups (360 g) white whole wheat flour
  • teaspoons instant yeast

Instructions

  • Place all ingredients into the bread machine pan in the order given: 1 cup (227 g) whole milk , 3 tablespoons (39 g) granulated sugar, 1 teaspoon table or sea salt, 1 large (50 g) egg, 1/4 cup (57 g) unsalted butter, chopped, 3 cups (360 g) white whole wheat flour, and 1¾ teaspoons instant yeast
  • Select the DOUGH cycle. After the first minute, open the lid and peek at the dough to ensure the kneading paddle(s) is engaged and the dough clumps.
  • After 15 minutes of kneading, raise the lid and make sure the dough is the correct consistency. This is best described as dough that sticks to the side of the pan, then pulls away. If the dough is too dry and bouncy, add milk or water a little bit at a time. If the dough is too wet, add flour. Go slowly when adding either one to allow the dough to absorb what you’ve added before adding more.
  • When the dough has completed the DOUGH cycle and risen to double its original size, remove dough to a floured work surface.
  • Divide the 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.
  • Preheat oven to 350˚F (180˚C).
  • Bake in a preheated oven for 10-12 minutes until golden brown. The internal temperature should reach 190˚F (88˚C).
  • Loosen rolls from the pan and turn them out onto a cooling rack or towel. Leaving the rolls in the pan until cool will result in soggy bottoms.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Serving: 1roll | Calories: 124kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 179mg | Potassium: 57mg | Fiber: 2g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 0.001mg | Calcium: 37mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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White whole wheat dinner rolls with a pastry brush on the side for butter.Pin
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Recipe Rating




25 Comments

  1. 5 stars
    wonderful! light, soft and flavorful. definitely a keeper, thank you!

    1. Glad to hear you liked them!

    2. Wanted a good dinner roll recipe for tonight’s “Kitchen Sink Soup” so naturally, I came here.
      I have one question. We regualrly eat wheat bread so I have wheat flour on hand. Will it be alright to use the usual proportion of white and wheat flours to make these? My gut says yes but want to confirm.
      All of your recipes I’ve made are perfect. I don’t look anywhere else.

      1. Thank you for your kind words, Kat. This recipe is a variation of my classic dinner rolls. It’s easy to play with. Enjoy!

  2. Mindi Wolf says:

    5 stars
    I made these with my Kitchen Aid Mixer and they turned out wonderful. So soft and fluffy even though they are whole wheat! I have always bought the Rhodes frozen rolls for ease, but I will now use your wonderful recipe as it wasn’t any more difficult.

    1. Thank you for reporting back, Mindi. I’m so happy you enjoyed them, even without a bread machine. All of my bread recipes can be made successfully with a Kitchen Aid Mixer, so I love to hear this.

  3. sherri @ the life of a wife says:

    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!

  4. Paula,
    I loved you video! Great job.
    Happy Thanksgiving
    Mimi

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

  6. Nicole@The Galley Gourmet says:

    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!

  7. TheKitchenWitch says:

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

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

  9. 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.

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

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

  12. 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.

    1. 5 stars
      I made these to go with my “Kitchen Sink Soup” I made for tonight’s dinner. Oh my gosh!!! So tender, so delicious. I ate 2 and can’t wait for breakfast tomorrow when I will toast 2 more and put butter and jelly on them. Can you tell I love my carbs? These are officially in my recipe box and I will make them not only for holidays but whenever I want. Thanks Again Paula for another wonderful recipe.

      1. Hi Kat T,
        I can relate. I love my carbs, too–especially when they are hot out of the oven and smell so, so good. Thanks so much for the 5-star review.

  13. 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 🙂

  14. 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!

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

  16. The Café Sucré Farine says:

    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!

  17. 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!

  18. Mal @ The Chic Geek says:

    These look absolutely delicious!