Make these wonderful homemade honey whole wheat rolls for dinner using your stand mixer and these easy step by step photo instructions.
What good is that KitchenAid stand mixer that sits on your counter? Yes, it impresses your friends and family but really when was the last time you cracked it open and fired it up. Well, do it tonight and make this healthy dinner rolls.
I simplified other recipes and made it a single rise for less fuss. So fire that thing up, and in 80 minutes you can be eating wonderful homemade honey-wheat dinner rolls.
Yep, really that good. Moist with great taste and tender. Not that dry whole wheat taste.
Recipe Notes for Quick and Easy Honey Whole Wheat Dinner Rolls
I originally did a 3:1 ratio of white to wheat flour, which is what I recommend for most people. 1:1 ratio also works well.
If you want 75-100% whole wheat, you may need a few teaspoons more of water and they will not rise quite as much. Wheat flour just needs more water.
This dough is very wet so use flour on your hands and surface. I let the stand mixer do the work of kneading.
Types of Yeast
All baker yeast is the same organism (Saccharomyces cerevisiae). Old fashion active dry yeast is processed differently and has less live yeast so it will work slower. Otherwise consider quick, cake, fast or any other adjective use approximately the same.
The amount of yeast in a packet is about 2 ¼ teaspoons. I use bulk yeast usually and use a light tablespoon (3 teaspoons minus a little) as the same thing.
I like to “proof” my yeast by letting is set a few minutes to form some bubbles to “prove” to me it is good. I have had new yeast that was dead. Also, the water will distribute yeast equally across the dough.
Can I Do This Without a Mixer?
Sure. Do some hand kneading. 4-5 minutes should do it. But if you have the stand mixer, let it do the work.
Recipe and Pan Size
This only makes six rolls and fits nicely in a 9 inch round or an 8 or 9-inch pan. Double for 12 rolls and use a cake pan,
You could vary this recipe in many ways. Do all white, add some onion flakes, top with sesame seeds.
I tend to make things like this without eggs or milk that I don't see as really needed. You can look at other recipes if you want that.
Other Bread and Roll Recipes
Place butter and honey in small bowl and microwave for 20 seconds to melt butter.
Measure ⅔ cup of warm water (about 105) and add the yeast.
Add flours and salt to stand mixer bowl and mix. After yeast mixture starts to foam (about 5 minutes) add all ingredients to stand mixer. Mix on 2 with the dough hook for about 8 minutes. After 2 minutes, stop and scrape down sides if all dry is not mixed in. The dough should be very wet and sticky. You may need a few teaspoons of water.
Turn dough onto floured surface and roll into a 2-inch diameter roll.
Cut into six even pieces and roll into balls. Lightly dust with flour.
Place into a 9-inch cake pan sprayed with PAM. Cover with plastic wrap — pre-heat oven to 375.
Place in the slightly heated over or another warm spot to rise. 30 to 40 minutes.
Bake until golden brown. 16 to 18 minutes.
Easy Whole Wheat Rolls
- 1 ½ cups AP flour
- ½ cup whole wheat flour
- ⅔ cup water
- 2 ¼ teaspoons instant yeast - one pack
- 1 egg
- 1 tablespoon honey
- 1 tablespoons butter
- ½ teaspoon salt
- Measure ⅔ cup of warm water (about 105) and add the yeast.
- Place butter and honey in small bowl and microwave for 20 seconds to melt butter
- Add flours and salt to stand mixer bowl mix. After yeast mixture starts to foam (about 5 minutes) add all ingredients to stand mixer.
- Mix on 2 with the dough hook for about 8 minutes. After 2 minutes stop and scrape down sides if all dry is not mixed in. The dough should be sticky and wet. You may need a few teaspoons of water if the dough is dry.
- Turn dough onto floured surface and roll into a 2-inch diameter roll. Cut into six even pieces and roll into balls. Lightly dust with flour.
- Pre-heat oven to 375.
- Place into a 9-inch cake pan sprayed with PAM. Cover with plastic wrap and place in a warm spot to rise. 30 to 40 minutes.
- Bake until golden brown. 16 to 18 minutes.
- I use 25% whole wheat flour. You can increase all the way to 100%.
- You will need more water with more whole wheat. The exact amount of liquid to the amount of flour varies some by the "hydration" of the flour. Sometimes you will need a bit more water or a bit more flour.
- White whole wheat flour is fine also.
- The dough needs to be moist and a bit sticky. It is easy to have this too dry to rise well.
- Cold weather option: turn on over to lowest temp and heat until that temp is reached the turn-off oven.
- Use a 9 inch round pan or a 8 or 9 inch square baking pan.
- Double for 12 rolls and use a 9 by 12 inch cake pan.
- Good at room temperature for 3-4 days and can freeze for a few months but I'm not a big fan of freezing breads.
Editor's Note: Originally Published February 8, 2011. Updated with re-edited text and options and refreshed photos.