Wonderful home-made quick and easy honey whole wheat dinner rolls for dinner tonight in 80 minutes while you let the stand mixer do all the work.
Editor’s Note: Originally Published February 8, 2011. Last Updated July 13, 2018, with re-edited text and photos.
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 single rise for less fuss and more speed. So fire that thing up, and in 80 minutes you can be eating wonderful homemade honey wheat dinner rolls.
My Rating
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 worked great. 1:1 ratio also works well, but if you go to 100% whole wheat, you may need a few teaspoons more of water and they will not rise quit as much.
This dough is very wet so use flour on your hands and surface. I let the stand mixer do the work of kneading. This only makes six rolls. 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. Maybe a cinnamon roll variation?
Place butter and honey in small bowl and microwave for 20 seconds to melt butter.
Measure 2/3 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 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.
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Quick ‘n Easy Honey Whole Wheat Dinner Rolls
Ingredients
- 1 1/2 cups AP flour
- 1/2 cup whole wheat flour
- 2/3 cup water
- 2 teaspoons instant yeast - one pack is fine
- 1 egg
- 1 tablespoon honey
- 1 tablespoons butter
- 1/2 teaspoon salt
Instructions
- Measure 2/3 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 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.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 8, 2011
Valerie Michna
February 3, 2018 at 1:37 pmWhat if you don’t have a stand mixer, can you use a cusinart or mix by hand?
DrDan
February 3, 2018 at 1:40 pmHi Valerie,
A hand mixer just won’t do it. You can mix it and hand knead it for about 10 minutes.
Dan
stacie
February 24, 2017 at 6:03 pmCan I use all purpose gluten free flour instead of all purpose regular flour
DrDan
February 24, 2017 at 6:42 pmYou can try it but like a lot of bread, some gluten is almost required for texture. Gluten free cooking is a specialty and is much more than just using a gluten free flour.
Patricia Mason
April 17, 2014 at 9:05 pmThis is the best thing to happen in my kitchen since I retired and we became a two person family again! I may try semi-baking and then freezing half of these since my resident diabetic has a problem with just one!
thank you so much.
Patricia
DrDan
April 17, 2014 at 9:38 pmThanks for the note. These are very nice, I just forget about them sometimes. I need to move them up on my list.
DrDan
Dan Mikesell
April 7, 2013 at 4:48 pmThanks, they are one of my favorites. I like the one pan thing also since they easy enough to make it worth doing just one pan.
Miranda
April 6, 2013 at 6:17 pmThese rolls were delicious! I, too, swapped the ratio of whole wheat to regular flour. They were still light and fluffy, as the lady above said. Next time, I might try coconut oil instead of butter. I love that this recipe makes just one pan of rolls.
Dan Mikesell
March 27, 2013 at 7:24 amHave at it… I always say it is fine as long as you use your pictures and words in the instructions.
Fiona Evil
March 27, 2013 at 5:18 amThey are absolutely delicious! I’m going to post the translated (German) recipe in my blog (linked of course!) if that is ok for you? I made them 3 times already and they get better with every batch. <3 Thank you so much or this wonderful recipe.
Baker Princess
November 17, 2011 at 5:53 pmWhat a great recipe! I just made these, switching the flour ratios, used an egg white (thanks polarpegs!), and subbed coconut butter for reg butter. They’re great! light and fluffy, and nice and quick! Thanks so much!
polarpegs
September 20, 2011 at 5:39 pmJust have to come back and comment one more time. I have made these buns about 4 times since I found the recipe, using the alterations I mentioned above. The last 2 times I drizzled some honey on top, right before popping them into the oven, just to sweeten it up a bit for the kids. They loved them. Today I made them with about an hour and a half to spare before supper. I can’t imagine anything yummier to have with supper than fresh buns hot out of the oven. Thanks again for this recipe.
Dr Dan
September 7, 2011 at 12:01 pmGreat suggestions. I’ll try them next time. Thanks DrDan
polarpegs
September 2, 2011 at 3:33 pmI doubled this recipe and reversed the ratio of whole wheat to white flour ( 1.5(3) cups of whole wheat and .5(1) cup of white) I then added egg whites instead of whole egg. They turned out light and fluffy and very yummy. I will definitely keep this recipe and use it again. May try modifying it further to reduce the sodium and fat content. But as far as quick and easy goes, this is exactly what I was looking for. YUM
Chris
February 13, 2011 at 3:14 pmI have been enjoying the fruits of our stand mixer but that is all my wife’s doings. I haven’t used it other than as a meat grinder.
Mary
February 12, 2011 at 12:56 pmThese look and sound delicious. I’m new to your blog and have spent some time today browsing through your earlier entries. I really love your concept and the food and recipes you feature here. I definitely will be back. I hope you have a great day. Blessings…Mary