Home RecipesBread Fluffy Honey Wheat Dinner Rolls

Fluffy Honey Wheat Dinner Rolls

by Jamie

If you missed my list of 10 Wonderful Winter Reads, click here to view it and enter the giveaway.

 

I have been fiddling around a bit lately with my Fluffy Dinner Rolls recipe. Not because it’s broken or anything. 🙂 For the past couple of years it has been my go to recipe for quick rolls on a weeknight or for sunday dinner. However, I wanted a great roll recipe that can be made in 60 minutes or less, tastes fabulous and incorporates some wheat flour. (Without any groans, or comments like…”Um, Mom. What are you trying to pull here? These rolls have wheat in them don’t they? They look like a hockey puck!”) Comments like that sometimes spill out of the mouths of the children living here. I try to just smile and take it in stride. I don’t like to eat hocky puck rolls either.

So, I have been tweaking and fiddling with my list of ingredients, working towards a fluffy (non hocky puck textured) honey wheat roll my family would enjoy. I am really quite superbly pleased to let you know that this final Fluffy Honey Wheat Dinner Roll recipe I have for you today has received the thumbs up from every member of my family. My crew loves them so much,  I have made them 3 times in the past several weeks. They are that good.

Hot.

Dang.

Let me show you how to make them. You, Me and your hocky puck of wonder.

1.  Preheat your oven to 170 degrees.
2. Into a stand mixer place 2 cups wheat flour (I used freshly ground hard white winter wheat…but any wheat flour will do).

Add 1 cup white flour


and 1/4 cup of honey.

3. Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup hot water. Your hot water should be hot to the touch, but not so hot that it burns your hand when you touch it. 🙂

4. Add 1 teaspoon of salt and 6 tablespoons softened butter. Turn the mixer to low-speed and allow the ingredients to blend together for about 1 minute.

5. Add 1 tablespoon of yeast (I use active dry). Mix for about 30 seconds.

6. While the machine is mixing add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl then sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

7. Grab a 9×13 pan and coat the bottom and sides with some butter.

8. Place the dough into the middle of the pan.

9. Using a sharp knife, cut the dough into 16 equal pieces.

Then roll each piece into a ball.

10. Place the pan into your warm oven and let the rolls rise for about 15 minutes, or until doubled in size.
11. Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown. Mine took about 13 minutes.

12. Remove the pan from the oven and brush soft butter over the top of each roll.

13. Allow them to rest in the pan for about 5 minutes, then serve and enjoy!


Fluffy Honey Wheat Dinner Rolls

Serves: 16 rolls
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 C wheat flour
  • 2 C white flour, divided
  • 3/4 C hot milk
  • 3/4 C hot water
  • 1/4 C honey
  • 1 t salt
  • 6 T butter, softened
  • 1 T yeast (I use active dry)

Instructions

1.  Preheat your oven to 170 degrees.
2. Into a stand mixer place 2 cups wheat flour (I used freshly ground hard white winter wheat...but any wheat flour will do) Add 1 cup white flour and 1/4 cup of honey.
3. Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup hot water. Your hot water should be hot to the touch, but not so hot that it burns your hand when you touch it. 🙂
4. Add 1 teaspoon of salt and 6 tablespoons softened butter. Turn the mixer to low-speed and allow the ingredients to blend together for about 1 minute.
5. Add 1 tablespoon of yeast (I use active dry). Mix for about 30 seconds.
6. While the machine is mixing add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl then sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.
7. Grab a 9x13 pan and coat the bottom and sides with some butter.
8. Place the dough into the middle of the pan.
9. Using a sharp knife, cut the dough into 16 equal pieces.
Then roll each piece into a ball.
10. Place the pan into your warm oven and let the rolls rise for about 15 minutes, or until doubled in size.
11. Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown. Mine took about 13 minutes.
12. Remove the pan from the oven and brush soft butter over the top of each roll.
13. Allow them to rest in the pan for about 5 minutes, then serve and enjoy!

 

Leave a Reply to Jamie Cancel Reply

55 comments

Sibyl Scott January 23, 2013 - 7:06 am

Those look so good, and you make it look so easy. I might have to try those later this week. I do have one question—I have tried quite a few of your breads, that you tell to let the pan stay in the oven while it heats up—when I do it, the tops look so very pretty—problem is the bottom of my rolls tend to bet over done—like almost too done. Wonder what I am doing wrong? My husband thinks I can do no wrong in my cooking—I know better. Any suggestions?

Sibyl

Reply
Jamie January 23, 2013 - 11:12 am

Sibyl,
I don’t think you are doing anything “wrong”. 🙂 It sounds like your oven cooks more quickly on the botton than along the top. I would try moving the oven rack up a bit, see if that gives you a better result. I recently got a new oven and have trouble getting the bottoms to of things (especially breads) to turn that wonderful golden brown color. Bummer, right. Ovens are not all created equally, it appears. Good luck! Hope they turn out well for ya.
~Jamie

Reply
Kayle (The Cooking Actress) January 23, 2013 - 7:24 am

Mmmmm these rolls look soooo fluffy and delicious!

Reply
Judy U. January 23, 2013 - 8:20 am

Can I do this with a hand mixer?

Reply
Jamie January 23, 2013 - 11:09 am

Hi Judy,
Unfortunatly, a hand mixer won’t work. It’s just not strong enough to knead the dough.
~Jamie

Reply
Shannon January 23, 2013 - 10:39 am

What a great quest! Thanks for doing all the work. I can hardly wait to try these!

Reply
Denise January 23, 2013 - 10:44 am

Does it matter or change things at all if I use instant yeast? I’m going to try making these today! Thanks for sharing.

Reply
Jamie January 23, 2013 - 11:06 am

Hi Denise,
Just use a slight bit less yeast if you are using intstant yeast. Good luck! Hope you love them. 🙂
~Jamie

Reply
Patricia @ ButterYum January 23, 2013 - 11:13 am

Less than an hour? You have my attention!

Reply
Talia January 23, 2013 - 11:24 am

I am adding these to my repertoire – immediately! Thank you for the step by step directions! So helpful.

Reply
Nancy Long January 23, 2013 - 3:44 pm

Just fyi – I have tried twice to sign up for your follow-up comments by email and when i’m asked for confirmation, it says it is a phishing email and not safe for me to use. Just thought I’d give you a heads up

Reply
Nancy Long January 23, 2013 - 3:50 pm

looking for ways to make bread, etc. just a bit healthier and bet hubby won’t even know the difference

Reply
Leslie January 23, 2013 - 7:05 pm

Hey, I made these tonight and they were delicious!!! Thank you! I love your recipes!

Reply
Traci January 24, 2013 - 7:58 am

Made these last night for dinner along with your Bourbon chicken (family favorite). They were so good! I’ve also made your spanish rice and crispy parmesan chicken in the past two weeks. They were each a hit. Your blog is becoming my “go to” place when I need a recipe. I’ve never made anything that my family did not enjoy! Thank you for sharing!!

Reply
Denise January 24, 2013 - 11:52 am

Well, I made these last night and I did something wrong! The texture of the dough was similar to play-dough. That can’t be right. Does that mean I used too much flour? I let them rise double the amount of time requested and they were still not incredibly fluffy. Also, they didn’t shape well, they were bumpy and the dough wasn’t very pliable. Help!! I’m dedicated to making these turn out 🙂

Reply
Jamie January 26, 2013 - 8:29 am

Hi Denise,
It sounds like you used too much flour, and that perhaps your flour was kind of old. Another suggestion I have is to be sure and let the dough knead in the mixer long enough. It should be kind of elastic-y and have a little bit of a pull to it. Good luck, Denise. Hope it works out better for you next time. 🙂
~Jamie

Reply
Denise Routson January 27, 2013 - 9:51 am

Thanks! I will give it another shot! Nope, both my wheat and white flour were brand new…so it must definitely be too much flour! I used instant yeast, and used a little less than recommended..I’ll give it another shot. Thanks!

Reply
Soosoo February 7, 2014 - 10:55 pm

Kelly, I just wanted to let you know the picuerts that you took of our babies Cassandra and Avery are so beautiful, we absolutley love them! As always you did a great job, you should be proud of your awesome work! Thanks again Gina Heaton

Reply
Megan Shaw January 27, 2013 - 10:11 pm

I use instant yeast in these and the what fluffy dinner rolls and it always works like a charm. I even put a pinch more in because I think it helps them rise to the perfect fluffiness. I made these tonight and my kids and husband loved them…they are definitely not the typical thick, dense wheat rolls I have had before. Me, I love wheat bread but when it comes to rolls, I prefer white. I make your fluffy dinner rolls about twice a month….maybe more. I love making them because they are so fast and everyone loves them. At the same time, I am very happy to have a good wheat roll recipe available and while I prefer white, I will try to make the wheat every so often because thank heavens my kids don’t turn their nose up to wheat (credit to me for introducing wheat bread to them at a young age….when I give them the choice, they choose wheat!). Thank you, Jamie, for fiddling with this recipe so I don’t have to. You are one awesome woman!

Reply
Megan Shaw January 27, 2013 - 10:21 pm

The what in the first line should be white…..talk about proof read!

Reply
Southwest Cheddar Cheese Soup January 28, 2013 - 9:21 am

[…] My family loved it and gobbled it all up in one sitting. It would be wonderful served with the Fluffy Honey Wheat Rolls I posted last week.  Hope you enjoy […]

Reply
Melissa January 30, 2013 - 6:50 am

Mine were really dense. What is the possible reason for that? I can never make “fluffy” rolls.

Reply
Jamie January 30, 2013 - 6:57 am

Hi Melissa,
You may have added too much flour. Another problem may be not letting them mix for the full amount of time, or rise enough. Hope this helps! Better luck next time.
~Jamie

Reply
AnnaMarie Judd January 30, 2013 - 9:06 am

I made these last night for my family and they were a hit! I used red wheat instead of white because that is what I had and I was nervous. My husband said they were good, my 12 year old daughter said they were better than the schools! Not much of a compliment, I admit but you gotta know her. So happy to find a wheat roll recipe that works! Plus the bonus of quick rolls! Thanks Jamie!!

Reply
Connie Pruitt January 31, 2013 - 9:00 am

Making these today. I make your fluffy white rolls often and everyone loves them. I love your blog and recipes! Thanks so much!

Reply
Sibyl Scott February 1, 2013 - 11:08 am

Jamie
Wanted to let you know I made the rolls last night—put the pan on the top rack–2nd position from the top—they turned out perfect. Thank you so much for this recipe. I can see making it quite often.

Reply
February Menu Plan 2013 February 4, 2013 - 6:36 am

[…] Minestrone Soup with Quick and Easy Breadsticks Grandpa Mark Meatloaf,  Augratin Potatoes and Fluffy Dinner Rolls Cheesy Chicken and Rice Casserole with Fluffy Honey Wheat Rolls Sweet and Sour Chicken with Brown […]

Reply
Jessica February 11, 2013 - 12:17 pm

I made these last night! They were amazing! Thanks for all the great recipes 🙂

Reply
Sari February 12, 2013 - 5:20 pm

Made these rolls for dinner tonight with some soup….OMG they are just wonderful!!!!! The taste and texture is just perfect! I only used an envelope of yeast, which is 2 1/4 tsp of yeast and they turned out just like the picture. This recipe is a keeper for sure! THANKS!!!!
Sari

Reply
March Menu Plan 2013 March 3, 2013 - 11:26 pm

[…] Tomatoes Lasagna Soup with Olive Garden Breadsticks Stuffing Chicken (Crock Pot) with Corn and Fluffy Honey Wheat Dinner Rolls BBQ Chicken Pizza with Green […]

Reply
Teresa March 5, 2013 - 7:12 am

Look delicious. However, do you start timing the 13 minutes once your oven hits 350 or as it is climbing from 170 to 350?

Reply
Sari March 5, 2013 - 8:13 am

I started the timing as it was climbing, but did take longer than 13 mins. Maybe more like 18-20. I just kept an eye on them so they didn’t get over cooked.

Reply
Lindsey March 25, 2013 - 10:21 am

Made these for dinner on Saturday night with homemade chicken noodle soup (with those delicious noodles from the freezer section you recommended, by the way) and the rolls were great! Perfect size, perfect fluffiness, and I especially loved how quickly they were ready. I love how realistic your recipes are where you heat the milk in the microwave and let the dough rise in the oven at 170 to speed up the rising time. You are a genius and your recipes make me and my family happy! Thank you!

Reply
Delicious Wheat Dinner Rolls | Which~Craft 2 Create? April 10, 2013 - 5:18 pm

[…] is another FABULOUS recipe from Jamie Cooks It Up!  When she posted her Fluffy Honey Wheat Dinner Rolls I knew we had to try them.  It has been a go to favorite on soup nights.  They are perfect to have […]

Reply
Melanie April 15, 2013 - 6:16 pm

I have made these rolls several times using all whole wheat flour, with excellent results! I also used this recipe as a base for cinnamon rolls…..yum! Thanks for a great recipe. 🙂

Reply
Audrey September 30, 2013 - 10:46 am

Hi! We are starting my husband on a gluten-free diet to see if that helps some of his health problems. (This is all new for me!) Do you know of/recommend a certain type of gluten-free flour for homemade breads? Your rolls look wonderful!
-Audrey

Reply
Jamie September 30, 2013 - 12:18 pm

Audrey,
I don’t have any experience cooking gluten free. So sorry. Good luck!
~Jamie

Reply
Karen December 1, 2013 - 6:04 pm

Great dinner roll recipe! Super easy and fast. Made these for Thanksgiving dinner for a big group and received many compliments on them. TY Jamie!!

Reply
Anneli December 17, 2013 - 4:58 pm

Have you tried freezing these before or after baking them? I’d like to make some beforehand for Christmas then bring them to my parents and bake them there!

Reply
Jamie December 18, 2013 - 6:23 am

Anneli,
Might I suggest the following recipe to use for frozen dough. https://jamiecooksitup.net/2011/11/butterflake-frozen-roll-dough/

The Fluffy Honey Wheat Rolls with rise up for a while (even in your freezer) and leave you a mess. Best of luck to you!
~Jamie

Reply
Melusine December 31, 2013 - 7:27 pm

I made these rolls last night and it was my very first attempt at making rolls of any variety. I’m fairly clumsy when it comes to baking and I don’t do it very often so I expected my first batch of these to turn out like hockey pucks. They didn’t. They were amazing. Big and fluffy and so soft. I took some in to work today and when I reheated them in our little oven, you could smell the honey all over the office. My employees slapped some butter on some of them and declared them fabulous. You’ve really given me an easy recipe that I can make so I can stop buying mass produced bread and start making my own. Thank you so much! My goal for 2014 is to make more stuff from scratch. This was a great way to kick it off. Happy baking!

Reply
Lina January 12, 2014 - 7:45 pm

I’ve tried your Fluffy Dinner Rolls and this Honey Wholewheat rolls and they are exquisite! It’s so simple and quick to put together. I’m using some of the dough for Cinnamon Rolls and I’m waiting eagerly for them to come out of the oven. I even made some flat bread in the pan, lovely.

The rolls are indeed fluffy and divine. Thanks for perfecting the recipe.

Reply
Katie February 3, 2014 - 5:51 pm

Ok so I am an avid baker and I have made bread several times. I have never left a comment on a recipe but I had to with this one. This bread is sooooo good and so easy! I made honey butter and brushed it on the tops for extra sweetness. This will be my go to recipe and my kids love them too! Thanks for posting it!

Reply
Annie August 15, 2014 - 5:44 pm

Thank you so much for sharing these rolls! I just made a batch and they are glorious!! Soft, fluffy, and flavorful!!

Reply
Kendra September 5, 2014 - 9:25 am

Jamie,

I LOVE your site and your recipes. I’d like to try this recipe for a party I’m having tomorrow. Do you think I could form the rolls, then put in the fridge overnight and bake in the morning (letting rise longer than normal before baking?). Thank you!

Reply
Jamie September 5, 2014 - 1:13 pm

Hi Kendra,
Thanks for your kind words about my site. So happy to hear you are enjoying it. As for your question, I would be careful about making them a day ahead. The recipe is designed so that the rolls rise quickly. I’m not sure how this particular recipe would work rising in the fridge. My thoughts are that it won’t work out very well. I have tried doing that with other roll recipes and they have never risen quite like I am hoping they will. So (especially since you are planning them for guests) I would stick with making them the day of. Hope this helps. Best of luck to you!
~Jamie

Reply
Marilyn November 20, 2014 - 11:03 am

Jamie: have just come across your website and just had to try the wonderful-looking whole wheat rolls! They are in the oven now so cannot comment yet but from reading reviews I am sur ether will be scrumptious! My deliema? What do I do if I have an electric oven which heats up with an upper and lower coil which of course would burn the rolls as the oven was preheating! I used another oven to rise at 170 and then transferred to a second oven which was already preheated to 350 to cook. Did not know what else to do! Fortunately I had the two ovens! Hope they come out well!

Reply
Weekly Menu Plan, Jan 5-11 January 4, 2015 - 12:31 pm

[…] Fluffy Honey Wheat Dinner Rolls […]

Reply
Meal Plan Monday – 3/2/15 | Chasing Supermom March 2, 2015 - 8:02 am

[…] Chicken Noodle Casserole, Honey Wheat Dinner Rolls […]

Reply
Stephanie Sasek March 10, 2016 - 9:20 am

Hi Jamie, I am making my first attempt at yeast rolls and have a novice question. Are you using a dough hook or just the regular mixing paddle? I can’t tell from the pictures and although you state mix the dough- just want to check “how to”. thanks!

Reply
Weekly Meal Plan: August 27-Sept 3 August 27, 2016 - 8:14 am

[…] Fluffy Honey Wheat Rolls  […]

Reply
Jean January 30, 2017 - 3:23 pm

Making these right now. They smell heavenly. Going on my list of frequent recipes.

Reply
Jamie January 31, 2017 - 8:35 am

Hope they turned out well for you!
Best,
~Jamie

Reply
Twenty Thanksgiving Bread and Roll Recipes - The Edgewood Road November 19, 2019 - 11:54 am

[…] Fluffy Honey Wheat Dinner Rolls – Jamie Cooks It Up […]

Reply
Sally January 15, 2022 - 11:43 am

Any suggestions for mixing times if I don’t have a stand mixer?

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.