Honey Wheat Rolls

Name: Honey Wheat Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 140 min
Ingredients: ¾ cup warm warm water; ¾ cup warm whole milk; ¼ cup honey; 1 Tablespoon instant yeast; ¼ cup (1/2 stick) salted butter, melted and cooled slightly; 1 egg; 2 ¼-3 ¼ cups whole wheat flour ((see notes in the recipe)); 1 cup all-purpose flour; 1 teaspoon salt; 2-3 Tablespoons salted butter ((for brushing the tops))

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Soft, fluffy, and slightly sweet, these Honey Wheat Rolls are perfect for any meal. Homemade rolls have never been so easy to make!

A SWEET YEAST ROLL RECIPE

Ever since I first shared my recipe for Homemade Dinner Rolls, folks have been asking for a version made with wheat flour. You can’t just replace the white flour in a recipe with wheat since wheat needs a bit more liquid for it to turn out properly. You also still have to use a bit of regular white flour to get a nice fluffy roll. I know some people can be intimidated and won’t bother trying to make any homemade bread recipes (because I used to be the same way!), but trust me, these Honey Wheat Rolls are actually easy to make. I include lots of process photos to help you see how the dough should look each step of the way. Don’t let the use of yeast deter you from making these perfect rolls!

Looking down on a basket with kitchen towel and pile of Honey Wheat Rolls.

FREQUENTLY ASKED QUESTIONS:

What’s the difference between instant yeast and active dry yeast?

Instant Yeast: Also called rapid-rise or bread machine yeast, it has finer granules and doesn’t need to be dissolved in water before using. It activates quickly and can be mixed directly into dry ingredients. It also tends to rise faster than active dry yeast.
Active Dry Yeast: This yeast has larger granules and typically needs to be dissolved in warm water (proofed) before adding to a recipe. It has a slightly slower rise time compared to instant yeast but works just as well for most bread recipes.
Both types can often be used interchangeably, but instant yeast usually requires less time for dough to rise!

Can I use active yeast instead?

In this recipe, I typically use instant yeast, however, if you need to use active yeast you can. If you use active dry yeast, you will need to proof the yeast in just the water/milk/honey for 5-10 minutes before you add the butter and eggs. I’d suggest adding an additional ½ teaspoon of active dry yeast as well.

Why does the amount of flour needed vary?

In yeast doughs, flour varies a lot depending on humidity and weather. It can also depend on how you measured the flour (some people accidentally measure too much because they packed the measuring cup full – it’s like measuring powdered sugar, you can get more or less than intended). Start with 2 ¼ cups and continue adding until you get a slightly tacky but not overly sticky dough (the dough shouldn’t be trying to stick to the sides of the bowl or sticking a lot to your fingers where it is hard to handle.)

Can I still make this if I don’t have a stand mixer?

If you don’t have a stand mixer, you can make this by hand in a large mixing bowl. Mix everything together before the flour with a wooden spoon. Add the flour a cup at a time until you no longer can mix with a spoon. Turn onto a clean counter and knead, adding more flour as you go until you reach the right consistency. (tacky but not sticky) Knead for at least 7-10 minutes by hand. Do not over flour. It’s easier to over flour by hand kneading.

What do I do if my bowl isn’t big enough for all that dough?

If your stand mixer bowl is not big enough for the dough to double in size, oil and transfer the dough to a bowl large enough.

Why aren’t my Honey Wheat Rolls fluffy?

I find that if I let the dough sit around for too long after it finishes rising, then it starts to flatten or deflate. Once the dough starts to deflate, that’s what makes tough, non-fluffy rolls. They’ll still be delicious, but they won’t have the same airy texture. If you add too much flour, trying to keep the dough from sticking to the bowl, that can make the dough too tough and not yield fluffy wheat rolls. Also, don’t try to use all whole wheat flour in this recipe, whole wheat flour, is by nature, much more dense. That extra little cup of all purpose flour will help these turn out so much lighter.

Do I have to use both all purpose and whole wheat flour?

I know some people think that you should only use whole wheat flour, but there’s a method to my “madness” of using all purpose as well. Using a combination of whole wheat flour and all-purpose flour in these Honey Wheat Rolls provides the best of both worlds. Whole wheat flour adds a rich, nutty flavor and boosts the nutritional value with fiber, vitamins, and minerals. However, using only whole wheat flour can result in dense, heavy rolls. All-purpose flour helps create a softer, lighter texture while still allowing the rolls to have that wholesome wheat taste. The balance of both flours ensures rolls that are hearty yet fluffy, making them perfect for any meal.

Any tips for preventing these rolls from overbaking or burning?

Bake the rolls on the middle rack of the oven where the heat is the most consistent. You can easily over-bake whole wheat rolls as they are already brown so take care to watch them at the 15-minute baking mark and don’t overcook.

Can I make these rolls in a different pan instead?

This can be made in a 9×13-inch baking dish. The rolls will be touching, just like they do when making my Homemade Dinner Rolls. If you like soft sides on your rolls, that is the way to go.

How do I store Honey Wheat Rolls?

Let the rolls cool completely before putting in an airtight container or zipper bag for storing. Store at room temperature.

Can I freeze rolls?

Freeze baked rolls in freezer bags for up to a month. Pop individual rolls in the microwave for 20-30 seconds to thaw.

Honey being drizzled over a pad of butter on a fresh baked Honey Wheat Roll.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

warm water – the water and the milk should not be boiling, they should both be very warm to the touch but not scalding.
warm whole milk – the fat in whole milk is really important here. Fat brings flavor and also helps to get the perfect density to these rolls.
honey – you could also use agave syrup.
instant yeast– if you don’t have instant yeast, you can use active dry yeast. I shared more information on what I’d recommend in this case in the FAQ (Frequently Asked Question) section above this one.
salted butter– If you use unsalted butter, add an additional 1/8 teaspoon salt to the dough.
egg – allow the egg to come to room temperature, this will help it incorporate into the batter easier.
whole wheat flour – I give a range of flour amounts in this recipe which can seem confusing. Whole wheat flour can be a little trickier to work with than regular white flour. And depending on how you measured the flour (since not everyone has a scale) can depend on how much flour you packed into a cup. So you will add flour until you get to a certain consistency and look for it pulling away from the sides of the bowl. Keep in mind, this is a very forgiving recipe so you don’t have to be concerned about the exact amount, you need to be paying attention to how the dough is looking. I have included photos below so you can compare your dough to mine every step of the way.
all-purpose flour – the best way to measure flour (if you don’t have a kitchen scale) is to scoop the flour (with a spoon) into a measuring cup. You will overfill the cup then take the flat end of a butter knife and gently scoop off any excess. Do not scoop the measuring cup into the flour bag or you will more than likely end up packing the measuring cup with flour and end up with too much.
salt

All purpose flour, whole wheat flour, egg, salt, warm water, warm whole milk, instant yeast, and butter.

HOW TO MAKE HONEY WHEAT ROLLS:

In the bowl of a stand mixer add the water, milk, honey, yeast, melted butter, and egg. Mix together lightly with a fork.

A mixing bowl with water, milk, honey, yeast, melted butter, and egg.

Attach the dough hook and add 2 ¼ cups of the wheat flour, all-purpose flour, and salt. Knead on low until combined and then increase the speed slightly and continue kneading for 4-6 minutes until the dough comes together completely around the hook and doesn’t stick to the sides of the bowl. If it’s still too sticky add another ¼ cup flour at a time until you get the right feel. It should be tacky still but not sticky.

Flours being added to the wet ingredients to make a bowl of wheat roll dough.

Remove the dough briefly and oil the bowl* see note. Return the dough to the oiled bowl, cover with plastic wrap and let rise until doubled in size. At least 1 hour.

Dough rising in a bowl and some dough laid out on a counter.

Line a baking sheet with parchment paper and set aside. Lightly punch down the dough and tip onto a clean counter. Divide the dough into 12 equal pieces. Roll each piece into a nice ball and place, about an inch or 2 apart on the prepared baking sheet. Use floured hands if the dough sticks to them at all.

Dough cut into twelve pieces and then rolled into balls to be baked.

Very loosely cover with greased plastic wrap and let rise again to get puffy. They don’t need to double in size again. Let rise for about 45 minutes. Preheat the oven to 375 during the last 15 minutes of the second rise. Remove the plastic wrap and bake on the middle oven rack for about 15-19 minutes, until the tops are golden brown.