Sweetened with molasses and ideal for both breakfast and dinner, these Whole Wheat Rolls are tender, flavorful, and a wholesome staple for any home baker.
New to bread baking? Check the recipe card below for clear measurements and follow the steps — these rolls are beginner-friendly and forgiving.
Ingredients and Substitutions
Molasses. I prefer molasses for its deep, earthy flavor. For a milder, sweeter roll, substitute honey or a vegan apple-based honey alternative. Either option will keep the rolls moist and flavorful.
Butter. Use unsalted melted butter as written, or swap for a neutral vegetable oil (sunflower or canola) for a dairy-free or lighter option. Olive oil works but will add a noticeable flavor.
Milk. Whole milk gives the richest crumb, but reduced-fat or plant-based milks (oat, almond, soy) will also work. Warm the milk to lukewarm when combining with yeast for best results.
Yeast. Instant yeast is convenient and can be mixed directly into the dry ingredients. If using active dry yeast, dissolve it first in some of the warmed milk and molasses until foamy before adding to the dough.
How to make them
Whole wheat dough can feel denser than white dough, but these rolls are developed to stay soft and light. Follow the steps and avoid over-flouring — a slightly tacky dough produces the best texture.
Step 01. Whisk lukewarm milk with molasses, melted butter, and the egg in a medium bowl until well combined.
Step 02. In a large bowl or stand mixer, mix whole wheat flour, all-purpose flour, salt, and instant yeast. Add the wet ingredients and stir until a shaggy dough forms.
Step 03. If using a stand mixer, knead with the dough hook on low for about 6 minutes. For hand kneading, work on a lightly floured surface about 12 minutes. The dough should become smooth and elastic.
Step 04. Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 1½ hours, or until doubled in size.
Tip: Resist adding extra flour. A slightly wetter dough yields softer, fluffier rolls — especially important with whole wheat.
Step 05. After the first rise, portion the dough to your desired size: 8–9 for large rolls, 12–14 for medium, or 18–20 for small rolls.
Step 06. Shape each portion into a smooth ball by stretching the dough over itself and pinching seams together. Arrange the rolls close together on a lined baking sheet or in a baking dish. Cover and let rise 40–60 minutes.
Step 07. Preheat the oven to 350°F (175°C). Just before baking, mix the remaining melted butter with 1 teaspoon molasses and lightly brush the tops for color and shine.
Step 08. Bake 25–30 minutes until golden brown. Allow the rolls to cool about 10 minutes before serving so the crumb sets and they’re easier to handle.
Expert Tips
- Stick to the measurements: Avoid adding extra flour unless the dough is unworkably sticky; too much flour makes dense rolls.
- Watch the second rise: Keep it under an hour to prevent over-proofing and collapsing in the oven.
- Control browning: If the tops brown too quickly, tent with foil to finish baking without burning.
Storing and Freezing
Store cooled rolls in an airtight container at room temperature for 3–5 days. For longer storage, freeze cooled rolls in a sealed freezer bag for up to 3 months.
To reheat, warm frozen rolls in a 300°F (150°C) oven for 5–10 minutes or microwave briefly until heated through.
More Dinner Rolls
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Sourdough Discard Pull-Apart Dinner Rolls
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Pumpkin Buns
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Focaccia Rolls (No-Knead)
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Challah Rolls (Challah Buns)
Have you tried these Whole Wheat Rolls? Please leave a star rating in the recipe card below — I’d love to hear how they turned out!
📖 Recipe
Quick Whole Wheat Rolls
Tatiana Kamakura
Equipment
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Baking sheet
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Parchment paper
Ingredients
Dough
- 240 g whole wheat flour
- 210 g all-purpose flour
- 7 g fine sea salt
- 7 g instant yeast
- 236 g whole milk lukewarm
- 60 g molasses
- 1 large egg
- 45 g butter melted and unsalted
Wash
- 15 g butter
- 20 g molasses
Instructions
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In a medium bowl, whisk together the lukewarm milk, molasses, melted butter, and the egg until well combined.
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In a large bowl or stand mixer, combine the flours, salt, and yeast. Add the wet mixture and stir until a shaggy dough forms.
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Knead: 6 minutes on low in a stand mixer with a dough hook, or about 12 minutes by hand on a lightly floured surface, until smooth and elastic.
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Cover and let rise in a warm place until doubled, about 1½ hours.
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Divide into portions for desired size and shape each into a ball. Place close together on a lined baking sheet or in a dish.
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Cover and let the shaped rolls rise 40–60 minutes.
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Preheat the oven to 350°F (175°C) and position a rack in the lower-middle.
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Brush tops with melted butter mixed with 1 teaspoon molasses. Reserve some to brush after baking if you like extra shine.
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Bake 25–30 minutes until golden brown on top.
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Cool about 10 minutes before serving.
Notes
- Resist adding extra flour: Stick to the recipe to avoid tough rolls.
- Mind the second rise: Don’t let the rolls over-proof — keep the second rise to an hour or less.
- If the tops brown too quickly, tent with foil to finish baking without over-darkening.
Note on measurements: Follow the recipe card measurements for flour. The cups listed in the card are the correct values for reliable results.