Bread

Whole Wheat Dinner Rolls

Name: Whole Wheat Dinner Rolls
Prep time: 27 min
Cook time: 154 min
Total time: 45 min
Yield: 19 servings
Ingredients: 1 cup water; 0.33333334 cups cracked wheat; 2 teaspoons active yeast; 0.25 teaspoons granulated sugar; 0.33333334 cups warm water; 2 Tablespoons butter; 1 Tablespoon table salt; 2 Tablespoons molasses; 2 Tablespoons honey; 2 Tablespoons wheat germ; 1 cup milk; 3 cups flour; 2 cups flour; 1 egg white

These whole wheat dinner rolls get their subtle sweetness and rich color from molasses and honey, with a little extra texture from cracked wheat and wheat germ. It's a yeasted dough that takes some time for two rises, but the hands-on work is mostly in the mixer. Baking them with a pan of water in the oven creates a steamy environment for a softer crust.

Recipes.zone

August 28, 2026

Back

18 steps · 45 min total

Boil Cracked Wheat

In a small saucepan, bring the 1 cup water and the cracked wheat to a boil. Turn down to medium low and simmer for about 6 minutes.

Cool Cracked Wheat

Remove from heat and let it cool until just lukewarm.

Activate Yeast

In a medium bowl, dissolve the yeast in 1/3 cup warm water with the granulated sugar. Stir gently, then let it sit for 10 minutes until foamy.

Combine Wet Ingredients

Add the cooled cracked wheat mixture to the activated yeast. Transfer this to the bowl of an electric mixer. Add the butter, table salt, molasses, honey, wheat germ, and milk. Using the paddle attachment, mix just until combined.

Add First Flour Batch

Add the 1 cup of whole wheat flour and 2 cups of the all-purpose flour to the mixer bowl.

Switch to Dough Hook

Mix until the flour is well combined into the wet ingredients. Clean off the paddle attachment, scrape down the sides of the bowl, then switch to the dough hook attachment.

Add Remaining Flour

With the mixer running on low speed, gradually add the remaining whole wheat flour, a little at a time, until the dough begins to come together.

Knead Dough

Once about 2 cups of the remaining flour are incorporated, let the mixer knead the dough for about a minute. If the dough is still sticking to the sides of the bowl, add about 1/4 cup more flour, then continue mixing.

Keep adding a small amount of flour at a time until the dough forms a ball that no longer sticks to the sides of the bowl.

Final Knead

Continue to knead the dough for 8-10 minutes on medium-low speed until it's smooth and elastic.

Remove Dough

Remove the bowl from the mixer.

First Rise

Take the dough out of the bowl and lightly spray it with cooking spray. Return the dough ball to the bowl, then cover it with a towel or plastic wrap.

Let it sit in a warm, dry place for about an hour, or until it has doubled in size. (Keep in mind that depending on your kitchen's temperature, this could take closer to 2 hours.)

Shape Rolls

Gently punch down the risen dough to release the air. Divide it into individual balls, each weighing about 2 1/2 ounces; you should get around 19 rolls. Place them on a baking sheet and cover with a tea towel.

Second Rise

Let the shaped rolls rise for about 45 minutes.

Preheat Oven

During the last 20 minutes of the second rise, preheat your oven to 375 degrees F.

Prepare Steam Bath

Fill a Dutch oven or other oven-safe pot with water and place it on the lowest shelf of the oven. This will create steam, which helps the rolls develop a soft crust.

Egg Wash Rolls

Just before baking, gently brush each roll with the egg white wash.

Bake Rolls

Bake the rolls for 17-23 minutes. You might need to bake them in two batches if your oven isn't large enough to accommodate all 19 rolls at once.

Because of the molasses, these rolls will have a naturally brown tone. Check the bottom of the rolls for a light brown color to gauge doneness; around 19 minutes often works well.

Cool Rolls

Let the rolls rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Whole Wheat Dinner Rolls