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.
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
Flour Ratios
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,
Other Notes
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
Julia Childs French Bread; Simplified
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.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
.
Easy Whole Wheat Rolls
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Pro Tips:
- 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.
Nutrition
Editor's Note: Originally Published February 8, 2011. Updated with re-edited text and options and refreshed photos.
Peter Beckles
Second batch was superb.
I will complain no more.
Dan Mikesell AKA DrDan
Hi Peter,
Glad it is working for you now. After your last comment, I put it on my list to review my wording and technique. I will still do that.I was going to reply after that but it has been a very busy week here.
Thanks for the rating and have a great holiday. Don't forget to enter the cookbook giveaway.
Dan
Peter Beckles
Polarpegs mentioned eggs twice; you mentioned it once but didn't say where, what or how to use it. I'll jus throw itt in to see how it goes.
Dan Mikesell AKA DrDan
Hi Peter,
It is covered in the step #3 with "all ingredients". So it goes in then.
Dan
Peter Beckles
According to the instructions: 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 . . . "
Why is it that this NEVER works? Its "sticky and wet" so it separates - can't say cuts - into six pieces and settles flat!
The baked product tasted OK but was a bit crumbly.
Valerie Michna
What if you don't have a stand mixer, can you use a cusinart or mix by hand?
DrDan
Hi Valerie,
A hand mixer just won't do it. You can mix it and hand knead it for about 10 minutes.
Dan
stacie
Can I use all purpose gluten free flour instead of all purpose regular flour
DrDan
You 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
This 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
Thanks 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
Thanks, 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
These 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
Have at it... I always say it is fine as long as you use your pictures and words in the instructions.
Fiona Evil
They 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
What 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
Just 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
Great suggestions. I'll try them next time. Thanks DrDan
polarpegs
I 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
I 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
These 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