Whole Wheat Rolls – Soft and Fluffy Dinner Rolls!

These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have for Thanksgiving, Christmas and Easter. With a dairy-free option. Check out the reviews if you need convincing!

Continuing on with healthier Easter recipes, I give you the gift of fluffy whole wheat dinner rolls! For me, no holiday meal is complete without dinner rolls. I have to admit that I really love the frozen ones you can bake in the oven, but homemade and whole wheat is always better, right?

These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have side dish for Thanksgiving, Christmas and Easter. With a dairy-free option.

If you’re like me and don’t like your whole wheat recipes to actually taste of whole wheat, then try my whole wheat chocolate cupcakes! They’re every bit as delicious as cupcakes made with all-purpose flour.

The same is true of this whole wheat healthy carrot cake. And this whole wheat banana bread!

But back to today’s recipe. These whole wheat rolls could also be called Miracles of Fluff. Because they are. :D I’m so happy I found this recipe on An Oregon Cottage!

I can’t tell you how many 100% whole wheat roll recipes I tried before finding a good one. I even tried 50% whole wheat and couldn’t find a really amazing recipe. But these?! 100% and so ridiculously fluffy and tasty!

The best 100% whole wheat dinner rolls ever – so incredibly soft and fluffy! With a dairy-free option.

One of the best parts about this recipe is that the rolls stay soft for longer than just a few hours after baking. The rolls that other recipes I tried yield rolls that are good out of the oven, but later that night, they’re crumbly and not that appetizing. Or they’re just plain bad.

Whenever I make brisket or pulled pork, I make these. I don’t know what it is about this recipe, but these always stay soft for days after making them! These rolls would also be great alongside this Paleo Pot Roast from Noshtastic!

The best 100% whole wheat dinner rolls ever – so incredibly soft and fluffy! With a dairy-free option.

My favorite way of enjoying these whole wheat rolls is with honey. Just a little is enough. These rolls are already slightly sweetened with honey, but they’re not that sweet. Totally acceptable for sandwiches!

Got leftover Turkey? Put it in here and rejoice. :D Turkey leftovers won’t be that boring anymore! Or maybe that’s just me who dislikes a huge amount of leftovers?

These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have for Thanksgiving and Christmas. With a dairy-free option.

I’ve also made these into cinnamon buns. That recipe is hopefully coming soon! They’re pretty naughty. But hey, at least they’re still whole grain!

I’ve halved the recipe before but I always regret it. Since the wheat rolls stay good for so long, there’s no need to halve it. And you can always pop them in the fridge and reheat in the microwave, if needed!

You could also freeze half of the dough and make them into cinnamon buns later, which I highly recommend doing. They’ll no doubt be the fluffiest 100% whole grain cinnamon rolls you ever have.

And just like the dinner rolls, I’ve tried loads of whole wheat cinnamon bun recipes. This is the base you want to use!

These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have for Thanksgiving and Christmas. With a dairy-free option.

By the way, I’ve tried these with whole spelt flour and that didn’t work out. If you adjusted the liquid, it’d work, but none of the formulas for converting whole to spelt recipes have worked for me. Not yet, anyway!

For a dairy-free version, use coconut oil instead of butter and homemade buttermilk. Use any dairy-free milk (except canned coconut milk) and 1 tablespoon of vinegar or lemon juice.

These whole wheat rolls are fluffy, stay soft for days, and make excellent sandwiches! A must-have side dish for Thanksgiving, Christmas and Easter. With a dairy-free option.

Pour the vinegar into a 1 cup measuring cup. Fill with milk. Give it a few stirs. Let sit for 5 minutes while preparing the dry ingredients. There you have dairy-free buttermilk!

For a gluten-free version, try these gluten-free dinner rolls from My Gluten-free Kitchen.

Photos updated 3/2020. Here’s an old one.

The best 100% whole wheat dinner rolls ever – so incredibly fluffy! With a dairy-free option.

Whole Wheat Rolls - Soft and Fluffy Dinner Rolls!

Rated 5.0 by 30 readers
Whole Wheat Rolls – Soft and Fluffy Dinner Rolls!
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 rolls


  • 2 tablespoons active dry yeast
  • 1/2 cup (120 milliliters) warm water
  • 1/2 cup (113 grams) unsalted butter or coconut oil1, softened + additional butter for brushing on top, if desired
  • 1/4 cup (80 grams) honey
  • 3 large eggs (50 gram each, out of shell), room temperature
  • 1 cup (240 milliliters) buttermilk or homemade dairy-free buttermilk2
  • 1 tablespoon vital wheat gluten (optional)
  • 1 1/2 teaspoons salt
  • 4 1/2 to 5 cups (563-625 grams) whole wheat flour


  1. In a small bowl, dissolve the yeast in the 1/2 cup of warm water. Set this aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey until well combined.
  3. Add the eggs, buttermilk, and yeasty water and beat until well combined.
  4. Add in the vital wheat gluten and the salt and switch to the dough hook.
  5. Add in 2 cups of the flour and mix.
  6. Then add in enough of the remaining flour so that the dough just comes together. Depending on the day, you may need quite a bit.
  7. Knead for only 2 minutes.
  8. Once the dough is no longer tacky, cover the top of the bowl with plastic wrap and let the dough rise in a warm place for 1 hour. I like to turn the oven to the lowest setting for 1 minute, then turn it off and let the dough rise in there.
  9. Turn the dough out onto a slightly floured surface and knead it a few times, then let the dough rest for 3 minutes.
  10. Divide the dough into 24 balls and place these in a buttered 13" x 9" baking pan (the pieces will touch).
  11. Let the rolls rise for 1 hour.
  12. Preheat the oven to 350 degrees F (175 degrees C).
  13. Bake the rolls for 13 – 25 minutes or until golden brown. It's very important not to overbake the rolls!
  14. Remove from the oven, rub some butter over the top of the rolls, and serve immediately or let cool completely and then cover and store at room temperature for up to 3 days. Anything past that, I'd stick them in the fridge (to prevent mold).


  1. For the dairy-free version, use coconut oil. It should about as firm as softened butter and not melted! If you don't want any coconut taste, use refined coconut oil instead of unrefined.
  2. Use any dairy-free milk (except canned coconut milk) and 1 tablespoon of vinegar or lemon juice. Pour the vinegar into a 1 cup measuring cup. Fill with milk. Stir and ket sit for 5 minutes.

Adapted from Soft 100% Whole Wheat Dinner Rolls from An Oregon Cottage

Recipe by  | www.texanerin.com

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231 comments on “Whole Wheat Rolls – Soft and Fluffy Dinner Rolls!” — Add one!

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  • Amanda says
    November 24, 2014 @ 5:08 pm

    Thanks for providing a 100% whole wheat flour recipe!

    This might be helpful info for people who having trouble getting the rolls to turn out fluffy.

    I live at high elevation (about 4,500 ft above sea level) and making high elevation baking adjustments always improves my bread.

    The King Arthur flour website has a great guide to high elevation baking adjustments:

    Basically, decrease yeast amount, decrease honey/sweetener amount, increase liquid amount, and increase flour amount. The rising time will also be shorter.

    You could also increase the oven temperature, but I hesitate to do that with recipes that contain honey, because honey tends to deteriorate/burn at higher temperatures.

    • Erin replies to Amanda
      November 25, 2014 @ 9:15 am

      Thanks so much for the tips! Luckily, I don’t think many people have had issues with this recipe not coming out fluffy, but if someone does, I’ll be prepared with some answers. :) Thanks again!

  • tanisha says
    November 20, 2014 @ 11:26 am

    Hi there! I am planning to make these for Thanksgiving and have a few quick questions. 1) Could I make the dough this weekend and freeze it until I’m ready to bake them on Thursday afternoon? I would basically follow the recipe until the end except freeze the dough instead of baking it correct? Also, how should I store the dough?
    2) You mentioned in your recipe to initially add 2 cups of flour and then add more flour until the dough comes together. What do you mean by “comes together?” This is my first time making bread and I’m not sure I would know if I added too much flour or not enough. Is it likely that I’ll be using about 4.5 cups? Thank you so much, and please accept my apologies for so many questions! I’m EXTREMELY excited to make these rolls! You have NO idea!

    • Erin replies to tanisha
      November 20, 2014 @ 11:36 am

      I’ve never frozen dough before so I can’t say for sure if it’d work or not! This tells you how to do it (I’d choose the second option – freezing after shaping). And you should add the 2 cups of flour and if after kneading for 2 minutes, it still sticks to your finger when you touch it, add a tablespoon of flour at a time until it no longer sticks to your finger. It’ll still stick to the bowl and that’s fine! I hope that helps and good luck with the rolls. :)

      • tanisha replies to Erin
        November 22, 2014 @ 10:25 pm

        Awesome! Awesome! Thank you so much. I’m going to make a small batch tonight to try out the recipe and then make a big batch on Thanksgiving Day. I much rather make it fresh and look forward to the aroma that these bad boys will bring

        • Erin replies to tanisha
          November 22, 2014 @ 10:58 pm

          No problem! And I think it’s very smart to make a trial batch. The recipe definitely works but if you’ve never made bread before, it’s always a good idea to practice before Thanksgiving. :) Let me know how it comes out! Good luck. :)

  • vanessa says
    November 19, 2014 @ 2:59 pm

    Hello,can I omit the honey to make a not-sweet roll?
    thank you

    • Erin replies to vanessa
      November 19, 2014 @ 8:35 pm

      I wouldn’t risk it because the texture would be affected. These rolls really aren’t sweet so I think you’ll be fine with the honey! They’re great for sandwiches and savory dishes. :) If you want, I think halving the honey might work. And here’s the response to your other cornbread question: There’s no honey in the cornbread but regular sugar. I think if you omit the sugar, the texture may be affected. But I think you could only add half the sugar! That would probably work and it wouldn’t be very sweet at all.

    • vanessa replies to vanessa
      November 20, 2014 @ 2:25 pm

      Thank you very much!I’ ve made your carrot cake, muffins and today your whole wheat pizza.
      Everything was great.
      I was looking for dinner rolls made with oil but I’ll try them anyways…I’ll also try the corn bread soon…

      • Erin replies to vanessa
        November 20, 2014 @ 5:36 pm

        Wow! You’ve made so much. I’m happy you’ve liked it all. :) And if you want 100% whole grain dinner rolls, definitely try these! They’re so much fluffier than all other recipes I’ve ever tried. I hope you’ll enjoy them!

  • Khiyaban shahzad says
    November 9, 2014 @ 5:16 am

    I want to bake these buns for my husband because he is a sugar patient. But I didnot find find vital wheat gluten in Saudi arabia. Please tell me it’s substitute or I can omit this from the recipe.please answer me as soon as possible.

  • indu says
    November 5, 2014 @ 4:01 pm

    I can’t thank you enough for this wonderful recipe. I have tired many wheat bun recipes before but nothing can beat this.
    I like it sweeter so added 50 gm honey and omitted 1 egg. Made 12 buns and the rest as a loaf… Everything was just perfect !! Thank you again!!

    • Erin replies to indu
      November 5, 2014 @ 8:46 pm

      I’m so happy to hear that you liked them! And I’m with you… I had tried so many whole wheat dinner roll recipes before and nothing comes close to these! Added honey sounds great. :) Thanks so much for your feedback!

  • Sarah says
    October 18, 2014 @ 12:57 am

    Where is the Cinnamon bun recipe?

    • Erin replies to Sarah
      October 19, 2014 @ 7:15 pm

      I never got around to taking pictures and posting it. Sorry about that!

  • jenny says
    October 15, 2014 @ 3:15 am

    I made these rolls today and the taste seemed right on. The rolls did seem very dense, is this normal or did I do something wrong?

    • Erin replies to jenny
      October 15, 2014 @ 9:40 am

      I’m happy that they tasted good but they definitely shouldn’t be dense! Did you use whole wheat flour or make any subs? This page lists a few possibilities that could have caused that problem. Check under “Bread is dense and gummy” and “Bread is solid and compact.” If you followed the recipe exactly, I’m guessing perhaps the dough didn’t rise long enough or in a warm enough place. I hope that helps!

  • Gloria Coleman says
    September 28, 2014 @ 4:05 pm

    I tried your rolls last night. I used Splenda for the sugar, almond unsweetened silk milk but left everything else and they came out great. I used my bread machine. My husband had a major heart attack so we are going vegan and plant based so I am looking for all vegan ways to keep the meals well balanced and
    delicious. Thank you!

    • Erin replies to Gloria Coleman
      October 1, 2014 @ 5:41 pm

      I’m happy to hear that they came out well and especially that your subs worked. :) Thanks for the feedback!

  • Cindy
    September 24, 2014 @ 4:24 am

    Hi Erin,
    I made your rolls tonight. I must have done something wrong. When they rose the second time they were very fluffy but when I baked them and took them out of the oven, they had fallen. Any ideas? They still tasted great and I want to try them again. I love that they are whole wheat. Thanks for the great Web site!

    • Erin replies to Cindy
      September 24, 2014 @ 9:02 am

      Hi, Cindy! Thanks for your comment. :) I think it could be that they rose too long. When you do that, bread can collapse in the oven (and here are some other causes). I used to let stuff rise longer than I was supposed to, just to make sure that it had actually risen enough, but then it collapsed in the oven. I hope that helps and the next try will go better! :)

  • scribbledink says
    September 13, 2014 @ 10:07 am

    What would be tge difference if I will use an instant dry yeast?

    • Erin replies to scribbledink
      September 13, 2014 @ 9:36 pm

      There wouldn’t! I often make these with instant yeast, following the instructions exactly. You don’t normally need to dissolve instant yeast before adding it in with the other ingredients, but I do it anyway. I hope you’ll enjoy them. :)

  • Delia S. says
    July 11, 2014 @ 4:26 pm

    These look incredibly amazing and worth the try! I was curious, though, if it is some how possible to subsitute the milk and buttermilk for something with no lactose? Is coconut milk/cream doable?

    • Erin replies to Delia S.
      July 11, 2014 @ 7:52 pm

      You can use any kind of dairy-free milk (almond milk, soy milk, etc.) but I probably wouldn’t use coconut milk / cream just because the consistency is different. And for the buttermilk, you can make your own with lemon juice or vinegar. :) Here’s a recipe. I hope you’ll enjoy them!

  • J v
    June 21, 2014 @ 5:28 am

    Can I use a bread machine for this? Can I just throw everything in the bread machine and let it do it’s job? Thanks and these look amazing! Do you know how many calories is a roll?

    • Erin replies to J v
      June 21, 2014 @ 1:03 pm

      You only mean and mixing and kneading, right? Just making sure you don’t want to bake it into bread form! I haven’t used a bread machine in 15 years so I’m not much help but I don’t see why the mixing and kneading can’t be done in the bread machine. :) And I have no idea how many calories are in each roll but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy them! :)

  • sadia
    May 31, 2014 @ 9:07 pm

    Excellent recepie dear..just awesome! Baked them today so plz tell me how long they would stay fresh at room temperature as milk is there in it..Thanks ☺

    • Erin replies to sadia
      June 1, 2014 @ 7:06 am

      Yay! I’m happy to hear that you liked them. :) They’ll stay for 3-4 days at room temperature. Since the rolls are baked, you don’t need to worry about the milk that’s in the rolls. Thanks for the feedback! :)

  • Sue
    May 27, 2014 @ 2:58 am

    These were really good. I made them to take to a family celebration and they were a real hit. Soft, tender with just a hint of sweetness. Family members asked to take the rest home. I came home empty handed, lol!

    • Erin replies to Sue
      May 27, 2014 @ 8:36 am

      I’m so happy that everyone enjoyed them! And awesome that they liked the rolls enough to take them off your hands. ;) Thanks a bunch for the feedback!

  • nan says
    May 12, 2014 @ 8:11 pm

    I want to make these but do not have a stand mixer. Hmmm?
    Will mixing with a hand mixer and then by hand work?

    • Erin replies to nan
      May 13, 2014 @ 3:29 pm

      Yes! That’ll definitely work. Hope you’ll enjoy them! :)

  • Sara S. says
    May 8, 2014 @ 10:25 pm

    After reading all of the comments I can’t wait to make these for the first time for Mother’s Day! I have to make them on Friday but need to keep them fresh until Sunday. What process would you suggest for this (storing and reheating)? I’m so afraid of loosing the softness everyone has been raving about…

    • Erin replies to Sara S.
      May 9, 2014 @ 2:27 pm

      These really do stay fresh for days. I would say that there’s almost no difference between these rolls on the first day and on the third day. There is a difference between the rolls straight from the oven and later in the day (and third day), though. Nothing beats straight from the oven but these come pretty close! :) You can also lightly reheat them in the microwave, if you like. I put mine on a plate, lightly wet a paper towel, place the paper towel on top of the rolls and heat them up in the microwave for 20 seconds or so. I haven’t tried using the oven but my fear would be that they dry out a little. I hope you and your mother will enjoy the rolls! :)

  • Deepa says
    May 7, 2014 @ 11:45 am

    Hi ..I don’t have a mixer..can I do the kneading by hand?

    • Erin replies to Deepa
      May 7, 2014 @ 11:43 pm

      Yes! That would be fine. :)

  • Angie
    May 6, 2014 @ 1:12 am

    I never take the time the review a recipe, but I wanted to thank you for this amazing recipe! Miracles of fluff is completely accurate! I have only attempted yeast bread once before, but it resulted in hard biscuit-like discs. This was several years ago, and despite being a fairly seasoned home cook and baker, I was afraid to attempt yeast bread again. I have made these twice, once for Easter and then yesterday afternoon :) Both times I got fantastic results! The recipe is very forgiving. I forgot to set my butter out to soften, so I just melted it, and I left out vital wheat gluten. The second time around I used blackstrap molasses instead of honey. I also made the rolls larger the second time. They are fluffy, moist, flavorful and incredible! Thanks again!

    • Erin replies to Angie
      May 6, 2014 @ 11:53 am

      I’m so happy that you enjoyed them, Angie! Molasses instead of honey sounds yummy. :) I’ll have to try that! And I’m with you on the biscuit-like discs. No more of those for me… ever again! Thanks a bunch for taking the time to leave your review. I really appreciate it!

  • Elizabeth says
    May 3, 2014 @ 4:08 am

    Can I let this dough rise in the refrigerator?

    • Erin replies to Elizabeth
      May 4, 2014 @ 6:36 pm

      I tried that once and the result was super yeasty but someone else has tried it with good results! So I guess I need to try again. I’m thinking the problem was my yeast.

  • Elizabeth Littlefield
    May 1, 2014 @ 10:48 pm

    Can you substitute with lactose free milk and lemon juice for buttermilk?

  • Vanessa Turner says
    April 29, 2014 @ 1:36 am

    This is the BEST recipe I have ever tried. So much so that I have bookmarked it so that I can always find it when I need it. Of course now I’m going to experiment with loads more of your recipes. Quite a wonderful blog you have Erin, thanks for sharing!

    • Erin replies to Vanessa Turner
      April 29, 2014 @ 5:48 pm

      Ooh… the best recipe?! What a compliment. Thank you! I’m so happy that you enjoyed the dinner rolls. I hope you’ll like the other recipes just as much. :) Thank you so much for the feedback!

  • Angie
    April 22, 2014 @ 2:08 am

    I have attempted to make dinner rolls several times, both times resulting in hockey puck disasters. I followed this recipe exactly (other than omitting vital wheat gluten) and the result was the most tender whole wheat dinner roll I’ve ever had. I was so happy with results and proud to have finally made bread successfully. Thanks for the great recipe!

    • Erin replies to Angie
      April 22, 2014 @ 10:03 pm

      I’m so happy to hear that they came out well for you, Angie! And I agree on the hockey puck disaster thing. I’ve had way too many of those! Thanks a bunch for your feedback and the rating. :)

  • amanda june says
    March 29, 2014 @ 12:38 am

    hi there! i made these last night for us to have today and didn’t realize until the morning that i underbaked them (many of them were golden brown, and they seemed pretty set, and i was SOAFRAID of overbaking!) — when i uncovered them i saw that they’d sunk down quite a bit in the middle.

    now i’d much rather have a slightly doughy roll than a dry overbaked one, but i was wondering if i could stick them back in a 350 oven for a few minutes? would that mess them up, do you think? maybe i should leave the top covered with foil?


    • Erin replies to amanda june
      March 29, 2014 @ 5:09 pm

      Hi Amanda! Sorry for the slow reply. And I’m sorry that the rolls came out underbaked. :( If the underbaked rolls sat out overnight, I don’t know how good they’d be to eat from a safety standpoint. I’d personally do it (after baking for a few more minutes like you said) but it’s probably not the wisest thing to do. But hopefully I’m wrong! If this happens again, do cover them and immediately put them back in the oven. And if you have a thermometer, you can test them first! They should be 180-190F when done. :)

      • amanda june
        replies to Erin
        April 1, 2014 @ 12:48 pm

        thanks! the temperature thing is very helpful for next time! they looked great when they came out of the oven so i didn’t realize til much later that they were under baked. alas, i am committed to my carbs and so we ate them anyway (a bit better after re-heating) and no sickness or anything ;) super tasty also — love that they are 100% whole wheat. thanks!!

        • Erin replies to amanda june
          April 3, 2014 @ 4:15 pm

          Haha. I love that you ate them anyway! And even better that you didn’t get sick. ;) Thanks so much for coming back to let me know that it worked out in the end!

  • Carol
    March 28, 2014 @ 11:35 pm

    Thank you so much for posting this recipe. I have been trying different whole wheat recipes for ages and am never satisfied but these are great. My whole family loves them, my niece had 3 when she was over for lunch the other day.

    • Erin replies to Carol
      March 29, 2014 @ 5:11 pm

      Thank you! And I agree. A good 100% whole grain dinner roll isn’t easy to find! So happy that you and your niece enjoyed these. Thanks for the feedback! :)

  • Sabrina Kassamali says
    March 19, 2014 @ 2:07 am

    Thank you for this recipe – I haven’t made it yet, but the reviews have tempted me :-). I just had a quick question though, I wanted to make it for burgers (i.e. as burger buns) – however, I’m wondering considering they have honey in them, would they be sweet? Or would they be okay as burger buns? Do you have any tips as to what would make them more burger-bun-ny? :-) Thank you so much in advance!

    • Erin replies to Sabrina Kassamali
      March 19, 2014 @ 5:59 pm

      Hi, Sabrina! These are already perfect as burger buns. :) At least for us. I find normal buns totally lacking in any kind of flavor, so I love these (they’re not too sweet!) I use them as buns for pulled pork, ham sandwiches, burgers, and everything else. :) I hope you’ll enjoy them!

      • Sabrina Kassamali replies to Erin
        March 19, 2014 @ 7:23 pm

        Thank you Erin for your response! I’m excited to make them tomorrow. I’m SURE we’ll enjoy them…!

  • Peggy Bleyl says
    March 16, 2014 @ 10:45 pm

    I am german but live on Tenerife, spanish ( Canarian ) island…. pls tell me what I am looking for on my search for ” vital wheat gluten “. I am VERYlimited here.. ty so much for helping, i relly would love to make these !!!!!!!!!!! xxxx Peggy

    • Erin replies to Peggy Bleyl
      March 16, 2014 @ 10:59 pm

      It’s called Weizenkleber in German but I doubt you’ll find it on Tenerife. :( You can leave it out without a problem!

  • Kristin says
    March 16, 2014 @ 9:28 pm

    Just made your recipe yesterday and per your suggestion turned half into cinnamon rolls. Yum, who knew whole wheat cinnamon rolls could taste so good. My girls were in heaven.! These will definitely make it into our wintertime dessert of the week rotation. Though next time, I will make a pan of caramel rolls to enjoy fresh and a pan of cinnamon rolls to freeze (unfrosted) for the next month. We ate WAY too much bread this weekend.

    • Erin replies to Kristin
      March 16, 2014 @ 11:00 pm

      That sounds amazing! Dinner rolls, cinnamon rolls and caramel rolls. Yum! Sorry that this recipe contributed to a huge intake of bread this weekend. At least it was 100% whole grain? ;) Thanks so much for the feedback!

  • Vidya says
    February 7, 2014 @ 1:51 pm

    Hi, I run a health cafe attahed to a spa in India. I am usually skeptical about sites that are non Indian due to lack of ingredients avaiable. Yours was a master piece and would like to thank you for your excellent steps and methods. This little dinner roll accompanies my omlettes and eggs. Thanks a tonne :)

    • Erin replies to Vidya
      February 7, 2014 @ 9:50 pm

      Wow, thanks so much for your comment, Vidya! I’m so happy to hear that you liked the rolls (and masterpieces?! Thank you. :D) Thanks again for your comment! And by the way, I live in Germany so I understand what it’s like to bake without all the ingredients they have in the US. ;)

      • Vidya
        replies to Erin
        February 11, 2014 @ 6:10 am

        Hi Again Erin, Would know a possible way to avoid eggs in this recpie and still have them soft and fluffy? For guests who dont eat egg or are allergic to it is my question for. Please let me know. Thanks in advance.

        • Erin replies to Vidya
          February 11, 2014 @ 8:09 pm

          Hi again! I haven’t tried it but I’m thinking it wouldn’t work out so well. I did some research and didn’t find any other recipes that look fluffy and don’t have eggs. I think the eggs are needed for the texture. :( Sorry I couldn’t help more!

        • Kristin
          replies to Vidya
          March 1, 2014 @ 11:47 pm

          You can use milled flax seeds in place of eggs. 1 tablespoon of flax to 3 tablespoons water equals one egg.just mix and let set for a couple of minutes before adding in.

        • Erin replies to Kristin
          March 2, 2014 @ 6:41 pm

          Have you tried that specifically with this recipe? That’s great! Thanks so much for the tip and for the rating. :)

  • Mary Berkheimer says
    February 7, 2014 @ 7:34 am

    I want to make these! In list of ingredients it says 4 and one half to 5 cups flour but directions say #5 2 cups flour and #6 up to 1 cup flour How much flour do I use?

    • Erin replies to Mary Berkheimer
      February 7, 2014 @ 12:08 pm

      Yes, that’s correct! All together, you’ll use 4.5 – 5 cups of flour. In step #5, just add 2 cups, then in step #6, you add just enough additional flour so that it comes together. And I’ve had to add quite a bit of additional flour on some days… it just depends on the weather. Does it make sense now? Let me know if it doesn’t! I hope you’ll like the rolls. :)

  • shawna says
    January 27, 2014 @ 7:49 pm

    Wow these are SO yummy!! This is my first time making anything with whole wheat(I used white whole wheat) and i’m so happy with how they turned out! I also used a cookie sheet and they were amazing! My family ate every single one of them and I cant wait to make them again! Thanks for sharing this recipe :)

    • Erin replies to shawna
      January 29, 2014 @ 11:32 pm

      Yay! I’m so happy that you liked them! That’s awesome that your family ate them all up. It’s fun to sneak some whole grains into them, right? And great to know that white whole wheat works! Thanks so much for the feedback. :)

  • Christine says
    December 29, 2013 @ 2:27 pm

    We absolutely love these rolls! I first tried them for Thanksgiving and have made them 4x since (4th batch currently rising in the oven as we speak). They are delicious, and freeze perfectly! This recipe is definitely a keeper. Thank you so much for sharing it!!!

    • Erin replies to Christine
      December 29, 2013 @ 9:18 pm

      Oh, wow. I love that you’ve made them so many times already! :) I had no idea that they freeze well. I do love these rolls but sometimes it’s too much for two people. Thanks for the tip and thanks a ton for your feedback!

      • Meg replies to Erin
        September 2, 2014 @ 8:49 pm

        I make batches just for the freezer! That way when we need just a few for dinner I can just pull them out. THey are always so good :) Thanks..this recipe is the best. Have you ever tried it as a bread???

        • Erin replies to Meg
          September 3, 2014 @ 6:47 pm

          I’m so happy that you like them so much! I’ve never tried it as a bread but I like the idea. I wonder if it’d rise properly / cut well, though. Let me know if you try it and thanks so much for the feedback! :)

  • Amanda says
    December 23, 2013 @ 9:51 pm

    There’s that vital wheat gluten again. Lol. I see that you said you can skip it, but the final product won’t be as fluffy, right? I wanted to try to make these for Christmas dinner.

    • Erin replies to Amanda
      December 23, 2013 @ 10:11 pm

      Haha. Sorry. I swear… I only have like 3 recipes on here with vital wheat gluten. You just seem to have found them all. ;) You can totally leave the vital wheat gluten out here. I often forget it and they’re still super fluffy! Good luck with the rolls and happy holidays! :)

  • Karen
    December 10, 2013 @ 4:44 pm

    I’ve made these twice now, and both times everyone loved them. The second time I put them on a cookie sheet, slightly apart, instead of in a 13×9 pan. The first rising in the bowl was for 2 hours and the second rising on the cookie sheet was 1 hour. I think they were better this way – they had more room to rise and did fill the cookie sheet completely. So light and delicious! Another keeper for us!

    • Erin replies to Karen
      December 15, 2013 @ 8:25 pm

      Oh, wow! Great tip, Karen. I’ll try that next time! Thanks so much for the idea and for the rating. I’m happy that you and your guests enjoyed them! :)

  • Katrina
    November 29, 2013 @ 1:25 am


    I’d like to add a suggestion for anyone who, like me, was not responsible for the main Thanksgiving dishes (dinner hosted at in-laws).

    I made up the dough yesterday morning and let it rise in the fridge until this morning. I took it out to sit at room temperature for 30 minutes, then divided up the dough and shaped into rolls. I let them rise for an hour and then baked per the directions.

    They were delicious! I received several compliments.

    Thank you!

    • Erin replies to Katrina
      December 4, 2013 @ 1:05 pm

      So sorry for the slow reply! I’ve had a bit of a comment issue. I’m so happy to hear that making the dough the day before worked for you! I’ve tried that once and the dough tasted extremely yeasty and even inedible the next day. Good to know it’ll work with this recipe! Great tip. Thanks so much for the tip, the feedback and the rating! :)

  • christi says
    November 23, 2013 @ 5:22 pm

    Can these be baked a few days earlier and frozen for thanksgiving day?

    • Erin replies to christi
      November 23, 2013 @ 5:23 pm

      Yes, that should be fine! Hope you’ll like them. :)

  • Leeann says
    November 18, 2013 @ 4:23 pm

    Why do you need the vital wheat gluten? Is it still necessary if you grind your wheat? TIA

    • Erin replies to Leeann
      November 19, 2013 @ 1:24 pm

      You could make these without it but it’s definitely a good thing. :) “Because it’s almost pure gluten, a little goes a long way to improving the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves.” There’s an article about what it’s good for here.

  • Katrina @ In Katrina's Kitchen says
    November 17, 2013 @ 5:12 pm

    I can’t stop looking at these rolls! I want to tuck myself inside there :)

  • Erin says
    November 8, 2013 @ 3:33 pm

    These look like dinner roll perfection! I’ve never made dinner rolls with whole wheat flour before. These look so good!

    • Erin replies to Erin
      November 16, 2013 @ 7:00 pm

      Thanks, Erin! And I hope you get a chance to try. Sooo good! :)

  • Becca - Cookie Jar Treats says
    November 8, 2013 @ 2:41 pm

    Goodness these look soooo amazing@ I love my carbs so much I should probably get help. But really these look great :) And I can’t wit to read about these cinnamon rolls you have cooked up ;)

  • Rachel Cooks says
    November 7, 2013 @ 2:41 am

    These look insanely perfect! Thanks again for letting me feature you.

  • Tracey says
    November 6, 2013 @ 11:11 pm

    Haha, miracles of fluff – I like it!! There’s nothing like a soft, fluffy dinner roll and even better if it’s whole grain so I can justify more than one…

  • Kelli @ The Corner Kitchen says
    November 6, 2013 @ 9:01 pm

    I always love a good, super soft roll!! These will be so perfect for my post-Thanksgiving leftover sandwiches!

  • Carla | Carla's Confections says
    November 6, 2013 @ 7:17 pm

    These rolls look seriously to die for! I cannot wait to make them! I think they need to show up on the Thanksgiving menu! Haha I loved your DITL on Rachel’s site! Your kitchen is tiny!!! And thank you so much for suggesting me at the end! You are the greatest!

  • Laura (Tutti Dolci) says
    November 6, 2013 @ 6:42 pm

    I’m such a bread lover, I could easily make a meal out of these rolls! :)

  • Charlotte Moore
    November 6, 2013 @ 4:47 pm

    When I started grinding my own wheat a few tears ago I took a class. The instructor told us to never put bread in the fridge. She said the condensation did something to the nutrients. Freezing is fine, but not the fridge. Also, can freeze the wheat but not put it in the fridge either. The longer it is left out the more nutrients it loses too. This was all new to me. The instructor was Sue Becker of Bread Beckers if you want to read about her.

    These look so yummy!!! I need to try them.

  • Melinda @ cooking ala mel says
    November 6, 2013 @ 4:08 pm

    Ooh my, these rolls look so soft! Soft rolls like these are my favorite, and I’ve never been able to replicate them well whole wheat, either! I’ll definitely have to try out this recipe. :)

  • Kelly @ hidden fruits and veggies says
    November 6, 2013 @ 2:10 pm

    These look perfect for Thanksgiving! Or any dinner. or breakfast. They look all around delicious :)

  • Suzanne
    November 6, 2013 @ 7:27 am

    Love these rolls, it’s a must try for sure!

  • Meagan @ A Zesty Bite says
    November 5, 2013 @ 10:47 pm

    I love a good warm roll slathered with butter. Love these!

  • Katrina @ Warm Vanilla Sugar says
    November 5, 2013 @ 10:15 pm

    These certainly do look scrumptious! Nothing better than a warm bun!


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