These Honey Wheat Dinner Rolls strike the perfect balance between soft, pillowy texture and subtle sweetness.
The combination of whole wheat and all-purpose flour creates a tender crumb while adding fiber and essential nutrients, making them a healthier alternative to traditional white rolls.
Fluffy Homemade Honey Wheat Rolls
Equipment
- 1 Stand Mixer with Dough Hook
- 1 9×13-inch Baking Pan
- Measuring Cups and Spoons
- Pastry Brush
- Optional: thermometer
Ingredients
For the Dough:
- 1 cup 235 ml warm milk (110°F / 43°C)
- 1½ teaspoons active dry yeast
- 1½ cups 190 g all-purpose flour
- 1½ cups 215 g whole wheat flour
- 3 tablespoons honey
- 3 tablespoons softened unsalted butter
- ½ teaspoon salt
- 1 large egg
For the Honey Butter Topping:
- 1 tablespoon softened butter
- 1 tablespoon honey
Instructions
- Activate the Yeast: Begin by pouring 1 cup (235 ml) of warm milk into a medium-sized bowl or the bowl of a stand mixer. The milk should be around 110°F (43°C) — warm to the touch but not hot, as high temperatures can kill the yeast. Sprinkle 1½ teaspoons of active dry yeast evenly over the milk. Stir gently to combine and let it sit for about 5 minutes. During this time, the yeast should begin to foam and bubble, indicating it is active and ready to work. If the mixture does not foam, it’s a sign the yeast may be expired, and you’ll need to start with fresh yeast.
- Combine Dry and Wet Ingredients: Once the yeast is foamy, add 1½ cups (190 g) all-purpose flour, 1½ cups (215 g) whole wheat flour, 3 tablespoons honey, 3 tablespoons softened unsalted butter, ½ teaspoon salt, and 1 large egg into the bowl. Using a spoon or the paddle attachment of your stand mixer, mix on low speed just until the ingredients start to come together. This ensures that the dry ingredients are evenly incorporated with the yeast mixture.
- Knead the Dough: Switch to the dough hook attachment of your stand mixer. Knead the dough on low speed (setting 1 or 2) for 5–10 minutes, or until it becomes smooth, elastic, and slightly tacky to the touch. The dough should be soft but not sticky.If it sticks to your fingers or the sides of the bowl, gradually add flour, one tablespoon at a time, until it reaches the correct consistency. Kneading develops the gluten network, which gives the rolls their soft, airy texture.
- First Rise (Bulk Fermentation): Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl loosely with a damp kitchen towel or plastic wrap. Place in a warm, draft-free area to rise until the dough has doubled in size, which should take 1–2 hours. This resting period allows the yeast to ferment, creating flavor and a light, fluffy texture.
- Prepare for Shaping: Once the dough has doubled, gently punch it down to release excess air. Transfer the dough onto a lightly floured work surface and knead it gently for about one minute. This step ensures the dough is evenly smooth and ready to be divided without tearing.
- Shape the Rolls: Divide the dough into 15 equal portions. Roll each portion gently between your palms to form smooth, round balls. Place the shaped rolls evenly into a greased 9×13-inch baking pan. Make sure to leave a little space between the rolls so they can expand as they rise. Cover the pan loosely with a kitchen towel or plastic wrap and allow the rolls to rise again until doubled in size, about 45 minutes to 1 hour.
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C). Proper oven temperature ensures even baking and a beautifully golden crust.
- Bake the Rolls: Once the rolls have doubled in size, place the pan in the preheated oven. Bake for 18–22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped lightly. Baking time may vary slightly depending on your oven, so keep an eye on the rolls for a perfect finish.
- Prepare Honey Butter Topping: While the rolls bake, mix 1 tablespoon softened butter and 1 tablespoon honey in a small bowl. This mixture will create a glossy, flavorful glaze for the rolls.
- Glaze the Rolls: Immediately after removing the rolls from the oven, brush the honey butter mixture generously over the tops while they are still warm. The butter will melt slightly, soaking into the rolls for added flavor and a soft, shiny finish.
- Cool and Serve: Allow the rolls to cool for at least 10 minutes before serving. This resting period helps the crumb set, making them easier to pull apart without squishing. Serve warm as a side with soups, salads, or any main course, or enjoy them for breakfast or snacks.
- Storage and Make-Ahead Tips: If not consuming immediately, store rolls tightly covered at room temperature for up to 2 days. For make-ahead convenience, the dough can be refrigerated overnight before shaping, shaped rolls can be refrigerated or frozen, and fully baked rolls can also be frozen for 2–3 months. Thaw and reheat as needed to maintain freshness and softness.
Notes
- Use warm milk (110°F / 43°C) to activate yeast without killing it.
- Ensure the dough is soft but not sticky; add flour gradually if necessary.
- Allow proper rising time for both the bulk fermentation and shaped rolls for light, fluffy texture.
- Brush rolls with honey butter immediately after baking for a glossy, flavorful finish.
- Dough can be refrigerated or frozen at various stages for flexible meal prep.
- Rolls are best served warm, but can be reheated without losing softness.
- Measuring ingredients accurately ensures consistent texture and taste.
Honey not only enhances flavor naturally but also offers trace antioxidants and a touch of plant-based sweetness.
With about 7 grams of protein per roll and moderate healthy fats from butter, these rolls provide a satisfying and nutrient-conscious option for breakfast, lunch, or dinner.
Their straightforward preparation, coupled with versatile make-ahead and freezer-friendly options, makes them ideal for busy households or meal-prep enthusiasts.
Whether served alongside soups, salads, or family dinners, these rolls are universally appealing, comforting, and practical for everyday cooking.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook
Ideal for kneading the dough efficiently, ensuring a smooth and elastic texture.
Beyond this recipe, it simplifies bread, pizza, and pastry preparations.
Measuring Cups and Spoons
Accurate measurement of ingredients like flour, honey, and butter ensures consistent texture and flavor.
Essential for precise cooking in any kitchen.
9×13-Inch Baking Pan
Perfect for evenly shaping and baking rolls, ensuring uniform golden tops. Great for casseroles, baked desserts, and sheet-pan meals.
Pastry Brush
Used to coat freshly baked rolls with honey butter for a glossy, flavorful finish.
Also invaluable for glazing pastries, brushing oil, or applying marinades.
Thermometer (Optional)
Ensures milk is warmed to the right temperature for yeast activation without killing it. A must-have for any bread or fermenting recipes.
Chef’s Secrets for Perfect Rolls
Achieving bakery-quality rolls at home comes down to a few critical techniques.
Always activate your yeast in warm milk — this ensures the dough rises properly, giving the rolls a tender, airy crumb.
Kneading the dough just long enough to develop elasticity is crucial; over-kneading can make rolls dense, while under-kneading prevents proper rise.
Using a mix of whole wheat and all-purpose flour balances flavor, structure, and softness.
Finally, brushing warm rolls with a honey-butter glaze immediately after baking adds shine and a delicate sweetness, transforming a simple roll into a crowd-pleasing treat.
Small adjustments, like slightly extending the second rise for colder kitchens, can elevate the final result.
Serving Suggestions for Maximum Enjoyment
These honey wheat rolls are versatile and pair well with a variety of dishes.
Serve them alongside hearty soups like tomato bisque or chicken noodle for a comforting meal.
They complement fresh salads or roasted vegetables, making them ideal for weeknight dinners.
For breakfast or brunch, slice rolls in half and add avocado, scrambled eggs, or nut butter for a satisfying start to your day.
The soft, lightly sweet flavor also makes them excellent for sliders, small sandwiches, or even as a side for holiday spreads.
Storage Tips for Freshness
To maintain their soft texture, store cooled rolls in an airtight container at room temperature for up to two days.
For longer storage, shaped but unbaked rolls can be refrigerated overnight or frozen, while fully baked rolls can also be frozen for 2–3 months.
When freezing, wrap tightly in plastic wrap and place in a freezer-safe container or bag.
To serve, thaw at room temperature and reheat in the oven or microwave until soft and warm.
Reapplying a light brush of melted butter after reheating helps restore their fresh-from-the-oven flavor.
Frequently Asked Questions
1. Can I use all whole wheat flour?
Yes, but the texture will be denser. A combination of all-purpose and whole wheat flour ensures a soft, fluffy crumb.
2. Can I make this recipe without a stand mixer?
Absolutely. You can knead the dough by hand on a floured surface for 10–12 minutes until smooth and elastic.
3. How can I tell if the yeast is still active?
After mixing with warm milk and a pinch of sugar, the yeast should foam within 5 minutes. No foam indicates it’s expired.
4. Can I make these rolls ahead of time?
Yes. Dough can be refrigerated overnight or rolls can be shaped and frozen. Fully baked rolls can also be frozen and reheated later.
5. How do I keep the rolls soft after baking?
Brush immediately with honey butter, store in an airtight container, and reheat gently if needed. Avoid prolonged exposure to air to prevent drying out.
