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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!
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!
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!!
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 🙂
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
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!
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
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!
The what in the first line should be white…..talk about proof read!
Mine were really dense. What is the possible reason for that? I can never make “fluffy” rolls.
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
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!!
Making these today. I make your fluffy white rolls often and everyone loves them. I love your blog and recipes! Thanks so much!
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.