Whole Wheat Rolls (soft and ultra fluffy!)

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!

Your whole wheat roll search is over!

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.

What to serve them with

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! And if you’ve got an Instant Pot, try this Instant Pot chuck roast. These pork chops with apples also look wonderful.

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!

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 at least they’re still whole grain!

I’ve halved the recipe before but I always regret it. Since these wheat rolls stay good for so long, there’s no need to halve the recipe. 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!

I’m also excited to try the leftover rolls in these pizza sliders for a fun treat.

Other flours?

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.

I’m quite confident using a gluten-free 1-to-1 baking flour wouldn’t work for this recipe. So for a gluten-free version, try these gluten-free dinner rolls.

Dairy-free whole wheat rolls

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.

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!

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 give these rolls a try, let me know how they come out. I love feedback. :)

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 35 readers
Whole Wheat Rolls (soft and ultra fluffy!)
  • 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) room temperature or slightly warm 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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270 comments on “Whole Wheat Rolls (soft and ultra fluffy!)” — Add one!

29 comments are awaiting moderation!

  • Margaret
    March 4, 2020 @ 3:55 am

    I made these this evening to go with pot roast. They were amazing!! I can’t believe how soft they turned out using 100% whole wheat! Thank you for sharing the recipe.

    • Erin replies to Margaret
      March 4, 2020 @ 12:11 pm

      You’re welcome! I’m so glad that you liked them. :) Thank you for your comment!

  • Mary Otte says
    November 25, 2019 @ 7:09 pm

    What changes do I need to make for living at 5,000 feet altitude?

    • Erin replies to Mary Otte
      November 25, 2019 @ 9:30 pm

      I have zero experience with high-altitude baking but found this and hope it helps: high altitude baking. There’s a section for yeast breads.

  • Stevie’s Mom says
    November 17, 2019 @ 3:08 am

    Made these today with a mix of fresh home milled Turkey Red wheat and a local organic wheat flour called DuPage. Taste and texture are so good I’ll be making for family Thanksgiving. Only issue I had is I needed a bit more wheat flour than in recipe, taking care not to make a stiff dough. Thanks for sharing this wonderful recipe. I told the local mill about it. Now they want to make it for Thanksgiving too!

    • Erin replies to Stevie’s Mom
      November 21, 2019 @ 7:07 pm

      I’m so glad that it worked out well! Thanks for sharing the recipe with your local mill and for your feedback. :) I hope your Thanksgiving guests will enjoy them, too!

  • Renee says
    November 14, 2019 @ 6:58 pm

    Can I use an Egg replacer for this recipe? If so, is there one you recommend?

    • Erin replies to Renee
      November 15, 2019 @ 9:07 pm

      I’ve never tried so I really don’t know. I use chia eggs in baking but doubt that that’d work here. Sorry about that!

  • Gary says
    October 21, 2019 @ 5:57 pm

    I’m going to try these, but I’d like to make them into sandwich buns (eg burger buns). Should they be shaped differently and/or spaced out on a cookie sheet instead of touching? Thanks.

    • Erin replies to Gary
      October 22, 2019 @ 10:04 pm

      You would just make them bigger (and adjust the bake time accordingly) and spaced out and not touching is correct! Hope you’ll enjoy them. :)

  • Bill Hanam says
    October 16, 2019 @ 11:16 am

    Is there a point at sometime you can make the rolls before they rise and freeze them

    • Erin replies to Bill Hanam
      October 17, 2019 @ 8:17 pm

      Hi! I haven’t tried it but I found this article, which I thought was helpful and gives you some options when it comes to freezing. :)

  • Cathy says
    August 1, 2019 @ 1:18 am

    Can you use the dough to make loaves of bread instead of rolls??

    • Erin replies to Cathy
      August 2, 2019 @ 8:07 pm

      I haven’t tried it but I don’t think it’d work. But I could be wrong! Sorry I’m not more helpful.

  • Ginny Moore says
    July 7, 2019 @ 12:31 am

    This look amazing! I try to avoid enriched wheat AND sugar, which isn’t ready, ssdi I’m going to start making my own baked goods again. Would this work as hamburger/sandwich rolls? They look so soft and yummy. Thanks for this recipe, I am booing to try it real soon!

    • Erin replies to Ginny Moore
      July 10, 2019 @ 8:37 pm

      You’re welcome! I hope that you’ll enjoy them. I love them as buns and sandwich rolls! I’d love to hear what you think of them. :)

  • Diane Longoria says
    June 14, 2019 @ 11:16 pm

    I LOVE these rolls!!! Addicted to them. However, I am wondering if you have tried using Instant dry yeast instead of active dry yeast. I can get the instant dry yeast WAAAAAAY cheaper at Sam’s. Any thoughts?

    • Erin replies to Diane Longoria
      June 18, 2019 @ 7:23 pm

      Sorry for just now seeing your question! I haven’t tried it but I’m pretty sure it’d work. :)

  • Becky says
    February 22, 2019 @ 4:30 am

    I’ve bread lots of times, but never have I ever had such fluffy whole wheat bread. Oh my goodness!! These are scruptious. Followed the recipe (minus the gluten because I didn’t have any on hand) and they were a hit. It’s super cold here today in (typically) sunny Arizona. I made potato soup and these rolls with wheat I ground myself. Thank you!! ❤️

    • Erin replies to Becky
      February 25, 2019 @ 7:37 pm

      I’m really glad that they came out well and especially without the gluten! Potato soup and these rolls sounds like a super tasty meal. :) Thanks for your feedback!

    January 30, 2019 @ 1:24 pm

    Hi from sunny England. Just wanted to ask you all, did you find that 350 was hot enough to bake your rolls? I usually bake bread at a higher temperature but guessing by your positive comments all was well.

    • Erin replies to TRACEY GOODCHILD
      February 2, 2019 @ 12:55 pm

      Hi! Sorry for just now seeing this, Yes, 350F is what I and the reviewers baked the rolls at and it was the right temperature. :)

  • Chava says
    December 7, 2018 @ 7:51 pm

    Don’t try to store your bread in the fridge to make it keep longer….it won’t. Either eat it or freeze it.

  • Ahmootha Ramachandran
    November 27, 2018 @ 2:51 pm

    I tried this and omitted vital wheat glutten. The buns were amazing. I did all my kneading in the breadmaker and then shaped them and baked. thank you.

  • Lori
    April 22, 2018 @ 7:29 am

    HELP! I’m still trying to master the art of bread making and I think I made some mistakes with these rolls! :/

    I added ww flour to the dough as it mixed in the Bosh mixer until it cleaned the sides of the machine. (what I do for bread) Then I mixed it another 2 minutes. Should the dough be stickier than bread dough? Or could I have over mixed? The dough was tearing and I couldn’t put them into nicely shaped rolls. They are rising in the oven now. ANY times would be MUCH appreciated!!! <3 THANK YOU!

    • Erin replies to Lori
      April 22, 2018 @ 9:51 pm

      Hi there! Sorry for my slow reply. The dough might be a little stickier than some bread doughs but not overly sticky. I have to admit that I’m more of a sweets baker and not really a bread expert so I looked it up and found this thread which is all about bread dough tearing. I hope you’ll find it useful! I learned a lot. :) How did they end up? I hope they were at least delicious!

  • Susan says
    April 15, 2018 @ 2:58 pm

    Can you make these without the honey? I’d rather have them without any sweetness.

    • Erin replies to Susan
      April 15, 2018 @ 6:54 pm

      I’m actually not sure. A little bit of sugar might be necessary for the yeast. I’d recommend using at least 1 tablespoon. It won’t make the rolls sweet.

      • jai cee replies to Erin
        September 12, 2019 @ 11:50 am

        Bread is full of carbs/starch that breaks down to sugars. If you are worried about sugars, then why are you eating breed? We all need calories for energy to function, but some of us have to severely limit carbs due to health requirements. Hope that you find a way to balance what you can eat with what you can not eat.

    • Anna replies to Susan
      November 27, 2019 @ 6:05 pm

      Sugar or honey is essential to feed the yeast to make it rise

  • Marie says
    April 10, 2018 @ 9:33 pm

    I’ve tried this recipe and it’s tastes great!! But since I do not have the vital wheat gluten, Would it be possible to substitute part of the whole wheat flour for all purpose flour that way it won’t be so dense? If so, what ratio should it be and would it affect the measurements of the other ingredients? Thank you

    • Erin replies to Marie
      April 12, 2018 @ 8:03 pm

      I’m happy you like them! I think you could use up to half AP flour without any issue. And it shouldn’t affect the other measurements. They’ll just taste a little less wheaty. :)

  • Ash
    March 25, 2018 @ 8:02 pm

    I made these rolls today and they are fabulous! So light and fluffy, delicious with a pat of salted butter. Thank you for sharing the recipe!

    • Erin replies to Ash
      March 27, 2018 @ 9:33 pm

      You’re welcome! I’m so happy that you liked it. :)

  • Amy says
    February 13, 2018 @ 8:46 pm

    Is it possible to make these without the vital wheat gluten. Just realized I don’t have this ingredient. Thank you.

    • Erin replies to Amy
      February 15, 2018 @ 2:11 pm

      It is! Hope you’ll enjoy them. :)

  • Eunice
    January 27, 2018 @ 5:28 pm

    I have never rated a recipe before, but this is by far the best whole wheat yeast roll recipe I have ever made.

    • Erin replies to Eunice
      January 28, 2018 @ 9:41 pm

      I so appreciate you taking the time to rate them! So happy you liked them. :) Thanks for your comment!

  • Mash says
    January 19, 2018 @ 11:15 am

    Hi the rolls look so good I can’t wait to try them – well I want to fill the rolls with a mince filling do you think it will hold up

    • Mash replies to Mash
      January 19, 2018 @ 11:36 am

      Also if Im using instant yeast how much should I use

    • Erin replies to Mash
      January 21, 2018 @ 10:54 am

      Hi! I’ve never tried filling these (and don’t know anything at all about mince filling) so I unfortunately don’t know. I believe you’d use the same amount of instant yeast.

  • Joyce says
    December 2, 2017 @ 7:17 pm

    I tried this recipe and it got rave reviews. I am use to making homemade rolls for years,trying different recipes. I was looking fora wheat rolls recipe that was light and fluffy. I used my bread machine on the dough setting and worked from there. Making them in to ball,and they rosed perfectly,they came out fabulous ! Thank you soooo much.

    • Erin replies to Joyce
      December 2, 2017 @ 9:01 pm

      That’s great that they came out well with the help of a bread machine! I’m very happy to hear that you finally found a good whole wheat roll recipe. :) Thanks a bunch for your feedback!

  • Janna says
    November 21, 2017 @ 5:27 pm

    At what point would be a good time to freeze these so that I can make ahead and then cook and serve later? Thanks!

    • Erin replies to Janna
      November 21, 2017 @ 11:26 pm

      I haven’t tried it but this website tells you how to do it. I hope that helps! Enjoy. :)

  • Lindsay Chapman says
    November 15, 2017 @ 8:49 pm

    I’m going to attempt these delicious sounding rolls for thanksgiving but unfortunately I don’t have a stand mixer. Would I be able to get away with using the old fashion mixers? The electric one with the two removeable beaters?

    • Erin replies to Lindsay Chapman
      November 16, 2017 @ 11:10 pm

      Hi! I think you would but haven’t tried it. Make sure to use the dough hooks. You could also do it by hand!

  • Sherri says
    November 15, 2017 @ 5:14 am

    THANK YOU so much for the best whole wheat recipe I have ever come across! All my kids love it!
    The recipe has a typo- it should be 2 tsp of yeast- not 2 tbsp
    Also for anyone who wants to make it in The bread machine: I make the whole recipe on the dough cycle. Then I take out half the dough and shape it into rolls, and I let the other half do a full rise and bake cycle. Both the rolls and the loaf come out incredible!

    • Erin replies to Sherri
      November 15, 2017 @ 2:09 pm

      There’s no typo! I and all the reviewers below have used 2 tablespoons and not 2 teaspoons of yeast. I’m happy 2 tsp worked for you, though! :) Although I’m really curious how since it’s only 1/3 the amount. Was it rapid rise or something like that? And thanks for the tip of the bread machine! That’s great to know.

  • Karen says
    November 2, 2017 @ 2:18 pm

    I made these last year for Thanksgiving, and they were such a hit then that my mom has asked me to do them again! I looooove how soft and delicious they are. Thanks so much for sharing the recipe with us.

    • Erin replies to Karen
      November 3, 2017 @ 7:11 am

      You’re welcome! I’m so happy that you enjoyed them and that your mom liked them enough to request again. :) Thanks for your comment!

  • Yasmin
    October 16, 2017 @ 12:36 pm

    These are the best buns I have made. Unfortunately where I am, I am limited with some of the ingredients. I used half white flour and half sorghum flour. I also didn’t have vital wheat gluten. Everything else I followed to the T. These came out great. Will definitely make these regularly.

    • Erin replies to Yasmin
      October 17, 2017 @ 9:45 pm

      I’m so happy that they came out well! And awesome that they came out well with your subs. I never would have figured that that’d work! Thanks for your comment. :)

  • Jayme says
    October 14, 2017 @ 8:07 pm

    Wow! The comments have made me SO EXCITED to try this recipe! It is so unique from other bread recipes! My mom recently gave us five gallons of wheat and we have a blendtec that grinds it beautifully so we have been trying to find uses for it.
    My question is about sugar. I’m allergic to honey…most whole wheat recipes I’ve tried I’ve just used sugar instead, but usually it’s only 1/8-1/4 cup, not 1/2, and I don’t really want to use that much sugar. Suggestions for substitutes? Or do you think I could just cut it to 1/4 cup? I can’t go to the store because babies are napping.
    I also only have 2 eggs so one will be replaced with 1/4 c applesauce. I’ll let y’all know how that goes!

    • Erin replies to Jayme
      October 14, 2017 @ 8:14 pm

      Hi there! Where do you see 1/2 cup? The recipe calls for 1/4 cup honey so I definitely wouldn’t sub 1/2 cup sugar for that! I’d go with 1/4 cup sugar and add a little more milk since you’re reducing the liquid by omitting the honey. The problem is I have no idea how much liquid to add since I’ve never tried it in this recipe. I also haven’t tried subbing applesauce for eggs so I’m not sure how that’ll work here. I hope the rolls will still come out well! I’d love to hear how it goes. :)

      • Jayme replies to Erin
        October 14, 2017 @ 8:17 pm

        Oh man I’m crazy!! Haha I think I saw the 1/2 cup butter and 1/4 cup sugar and got them confused. I will try with 1/4 cup white sugar and probably add about 2Tbsp more liquid (I’m in Utah so it’s very dry, so maybe it will end up being more.) I’m excited!

        • Erin replies to Jayme
          October 15, 2017 @ 10:35 pm

          Haha. It happens to us all! :D Good luck with the rolls!

        • Jayme replies to Jayme
          October 30, 2017 @ 9:07 pm

          I made these with 2 eggs and 1/4 c applesauce and white sugar instead of honey. They were amazing! So soft and fluffy. My husband wants them every day for his lunches now and my 2-year-old who generally doesn’t like bread was scarfing them down! We will definitely be making them again!

        • Erin replies to Jayme
          October 31, 2017 @ 2:36 pm

          I’m so happy you and your family liked them! I have trouble not scarfing them down, too. ;) Thanks for sharing your sub and for your comment!

  • Kiesha
    August 2, 2017 @ 3:20 am

    I made your recipe. Added some homemade dough enhancer and the dough rose very quickly. I did have to bake for 20 minutes because the insides were raw at 14 minutes
    good, but still said he prefers my white rolls, lol. He’s a very picky eater, so I didn’t tell him they were wheat…he figured it out lol. I will be making again. Thanks!

    • Erin replies to Kiesha
      August 6, 2017 @ 9:01 am

      Dough enhancer sounds like a good addition! And I think it’s pretty much impossible to make 100% whole wheat rolls not taste whole wheaty. ;) You can hide the whole wheat taste in brownies, cookies and cakes where there are some other flavors but nothing but wheat is hard to mask. :) Thanks for your comment and so sorry I just now saw it!

  • Angeliki says
    June 19, 2017 @ 12:38 am

    Erin, how can we make these into cinnamon rolls ? Could you please give me some guidance for the ingredients? (e.g 1 t.s cinnamon? extra sugar??)

    I m planning to split the dough! half for dinner rolls, half for cinnamon rolls!!
    thank you!

    • Erin replies to Angeliki
      June 19, 2017 @ 6:49 am

      Hi there! I haven’t made them in years so I honestly have no idea. I posted this healthier orange sweet rolls recipe based on the dinner rolls so maybe that’ll help! Or you could just look at other cinnamon bun recipes to see how much sugar, cinnamon and butter they used for the filling. Good luck! :)

      • Angeliki
        replies to Erin
        June 19, 2017 @ 6:03 pm

        thank you! yes, I m gonna use that one!!

        I made them today, and they are very nice! soft and fluffy!! Half of the dough iis n the freezer though and cinnamon rolls to be made soon!

        I have to say I didnt use the wheat gluten and I cut down a bit the butter using olive oil instead! They still turned out very tasty and I m gonna try the recipe in my bread maker in order to make a proper bread loaf… I believe is gonna be sooo fluffy!!!

        thank you!

        • Erin replies to Angeliki
          June 21, 2017 @ 9:13 pm

          I hope the buns will come out well! Great that they worked well without the vital wheat gluten. :) Good luck with trying it in a bread maker and thanks so much for your feedback! :)

        • Angeliki
          replies to Angeliki
          June 26, 2017 @ 12:31 pm

          2nd part of the dough in the oven with cinnamon filling from orange rolls recipe…. smell is amazing!!!!

          may I ask if you have a recipe for brioche??
          I was thinking to use this one and try it, adding vanila and some orange/lemon zest!!

        • Erin replies to Angeliki
          July 1, 2017 @ 10:15 pm

          I unfortunately don’t have a brioche recipe! I’ve tried several and never found one I like. Sorry about that! Hope you can find something that works well. :)

  • KR says
    May 10, 2017 @ 10:59 pm

    Has anyone tried freezing the dough and then taking them out to rise and then bake them? I love the frozen non-baked rolls in the freezer section but I rarely find whole wheat!

    • Erin replies to KR
      May 11, 2017 @ 7:58 pm

      I haven’t but if you try it out, I’d love to hear how it goes. :) Good luck!

    • Angela replies to KR
      June 27, 2017 @ 1:16 am

      I did
      All good !!! Still tasted great

      • Erin replies to Angela
        July 1, 2017 @ 10:14 pm

        Awesome! So happy to hear that. :) Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.

  • Jennifer Vann
    May 9, 2017 @ 3:51 am

    I made these today and I can say is WOW!!! I halved the dough and made 12 dinner rolls and 8 Cinnamon rolls. The cinnamon are just to darn delicious. The rolls did not rise as much as the cinnamon rolls, because I over kneaded them, but they were still good. The taste is phenomenal!!! I added 1/2 cup of honey instead of quarter, next time I will add 1/3 cup. The cream cheese icing I made for the cinnamon rolls, I used Swerve sweetner, (I’m diabetic) and it was soooo good. I use Zing Baking Blend and Swerve for all of my baking needs. You absolutely do not miss that poisonous white sugar, and white flour. My Mom is addicted to sugar and she could not tell the difference. I am so happy I can have rolls again. This will be made often. Thank You for this wonderful recipe. I am going to use this base to make Cheese Danish! Yum!!! Jennifer V

    • Erin replies to Jennifer Vann
      May 9, 2017 @ 10:14 pm

      Oooh! It’s been way too long since I’ve made these as cinnamon buns! It’s great to know that they work well with Swerve and Zing. Thanks a ton for your feedback! I’m so happy that you found a way to have rolls again. I can’t wait to hear how your danishes come out! Thanks again. :)

  • Rosie
    April 19, 2017 @ 10:33 am

    I was a bit nervous about making these because I never usually use egg / butter / milk in bread recipes but Oh. My. God. So fluffy! New favourite roll recipe ❤️

    • Erin replies to Rosie
      April 20, 2017 @ 8:26 pm

      Woohoo! So happy that they came out well. Thanks a ton for your comment! :)

  • him says
    March 4, 2017 @ 3:10 am

    The recipe says you require 4.5v to 5 cups of flour. But we add in only 2 cups of flour . Is that correct?

    • Erin replies to him
      March 4, 2017 @ 1:53 pm

      Hi! You add in 2 cups of flour in Step #5 and then in Step #6, you add in enough of the remaining flour so that the dough is no longer sticky.

  • Idalene says
    January 21, 2017 @ 1:16 pm

    Can I add rapid rise instant yeast instead of active dry yeast?

    • Erin replies to Idalene
      January 21, 2017 @ 10:41 pm

      I’m pretty sure that’d work fine! Make sure to follow the directions on the back of the package. Hope you’ll enjoy them!

  • Helene says
    December 24, 2016 @ 3:21 pm

    I am making these today and am out of eggs. I have unsweetened applesauce, ground flax and chick pea brine that I could use in place. Are these more savory or a sweet roll? Is Xmas Eve and I don’t want to battle a crowd for eggs. Thanks for your help! Happy Holidays

    • Erin replies to Helene
      December 24, 2016 @ 3:27 pm

      They’re slightly sweet due to the honey. I’ve never used applesauce or chickpea brine as a sub in bread so I’m not sure how well it’d work. I’m thinking a flax egg or chia egg might work, though. Good luck and happy holidays! :)

      • Helene replies to Erin
        December 24, 2016 @ 8:17 pm

        Used flax (3.5 eggs worth) for half and the brine (3 tablespoons) for the other for experiments sake. Both turned out so beautiful and tasty. I’m going to try applesauce next time, I think even though naturally sweet, theyd still turn out delicious. Thanks for sharing the recipe. It’s a good’un.

        • Erin replies to Helene
          December 26, 2016 @ 10:11 pm

          Wow! That’s great that that worked out well. Thanks for coming back to let me know what you tried! I really appreciate it. :)

  • Mary
    November 20, 2016 @ 10:41 pm

    Can you tell me how to make this without a mixer? Also can I make these and keep in fridge until next day?mary

    • Erin replies to Mary
      November 21, 2016 @ 8:36 am

      Do you have a hand mixer? If not, then just do everything by hand. I think the only thing that will be different is that you’ll probably need to knead it longer in Step 7. I have no idea how much longer but once it’s no longer tacky, it’s ready. I’m guessing it may be difficult to make these by hand. The dough is quite sticky! I’d use a spoon to mix in the flour until it’s manageable. You can make them and even keep them at room temp for a day. :)

      • Mary Haddox replies to Erin
        November 22, 2016 @ 3:33 am

        I do have a hand mixer. This is my first try at homemade rolls so EEEEK! I hope they turn out well. Thanks so much.

        • Erin replies to Mary Haddox
          November 22, 2016 @ 9:33 pm

          Ah, okay! Then just use that. There’s probably a dough hook attachment that came with the mixer. :) Good luck!

  • Steve says
    November 13, 2016 @ 4:36 pm

    Why did you add vital wheat gluten? It was not in the Oregon recipe.

    • Erin replies to Steve
      November 14, 2016 @ 10:19 am

      It improves the elasticity and rise of the raw dough and the crumb and chewiness in the final loaves. It’s especially effective when baking with low-protein flours like whole wheat (which has trouble developing enough gluten). You can just omit it if you want.

  • Jean | DelightfulRepast.com says
    November 5, 2016 @ 4:17 pm

    Erin, I love a nice fluffy dinner roll, and these look terrific!

  • Vivian E Bowdish says
    October 30, 2016 @ 4:52 am

    Where is the recipe????? Yak yak talk talk yakity yak!! NO RECIPE!!!!!!!!!!😠😠😠😠😠

    • Erin replies to Vivian E Bowdish
      October 30, 2016 @ 10:17 am

      If you’re on desktop, just scroll down the page past all the “yak yak talk talk” and if you’re on mobile, click on the big, bright pink button that says, “Get Recipe HERE.” Hope you’re able to find it now. :)

  • Vivia says
    October 16, 2016 @ 3:48 pm

    Hi, I just wanted to say these are incredible!! Thank you so much for posting the recipe. I normally exclusively bake gluten free & pack in as much fiber as possible, but my daughter has been swapping her pack lunch sandwiches for the worst refined white bread you can imagine. Whats the point of making optimally nutritious buns if she can’t stand the taste… These buns seem to be the answer, she loved them! :D
    I didn’t have all the ingredients at hand, so used coconut oil instead of butter & coconut milk/lemon juice instead of muttermilk, nutritional yeast instead of vital gluten. They still turned out so light & fluffy… I couldn’t resiste trying them too (paying for it now) Delicious! Thank you :)

    • Erin replies to Vivia
      October 16, 2016 @ 9:34 pm

      You mean she swaps it at school? Haha. That sounds like something I would’ve liked to do. ;) The nutritional yeast sub is interesting! I’ll have to try that, too. I’m so happy that you both enjoyed them and I hope you feel better soon! Thanks a bunch for your comment. :)

  • Diana says
    September 7, 2016 @ 10:23 pm

    Hi. I see your bread so fluffy and soft. I have make whole wheat bread but it looks so different because it is very very heavy an has literaly the whole grain. The flour that you use has the bran??? Or is it unprocesed flour but without the bran???

    • Erin replies to Diana
      September 7, 2016 @ 11:06 pm

      I use literally the whole grain. I even mill it myself sometimes and it’s never a problem in this recipe! This recipe really just is special. Other whole grain dinner rolls I’ve tried have been very heavy and dense like you mentioned. I think you should try these. :)

      • Diana replies to Erin
        September 13, 2016 @ 2:37 am

        Hi again. It is realy great! Thank you for shering… I love love love this bread!

        • Erin replies to Diana
          September 14, 2016 @ 12:00 pm

          Woohoo! I’m so happy to hear that. Thanks for letting me know how it went!

  • Alisa says
    April 4, 2016 @ 12:37 pm

    I made these rolls and after putting them in the oven, they collapsed. I used whole milk and I didn’t use vital wheat. Can you tell me what went wrong and what brand name wheat flour do you use. And I also used Rapid Rise Yeast.

    • Erin replies to Alisa
      April 4, 2016 @ 12:45 pm

      I use Bob’s Red Mill but all the brands I’ve tried in these have worked. I’ve had bread collapse, too and know how frustrating that is! Did you shorten the rising time according to the Rapid Rise Yeast packet instructions? If dough rises too long, it collapses. So if you used that yeast without shortening the rising time, then that explains why it collapsed. There are some other ideas in this thread. I hope your next try will go better. :)

      • Gia replies to Erin
        November 18, 2016 @ 9:13 pm

        I’m just about to make these. So glad I read the string about reducing rise time.

  • Beverly B.
    April 3, 2016 @ 1:22 am

    I am soooooo happy that you shared this recipe! I make breads frequently, and this recipe is now my favorite for honey wheat rolls! I would love to try your favorite roll recipe for honey white rolls, if you have one. Thank you so much for sharing!

    • Erin replies to Beverly B.
      April 4, 2016 @ 12:38 pm

      I’m thrilled that you enjoyed them so much! I don’t have a favorite recipe for honey white rolls but here’s my favorite dinner roll recipe. They’re so perfectly fluffy. :) Thanks for your feedback!

  • Carla
    July 20, 2015 @ 10:29 pm

    Just wanted to thank you for the recipe…we made these and loved them! I didn’t even have vital wheat gluten and ran out of milk (oops!), so I had to use 1/2 cup milk and 1/2 cup water…they still turned out great! Kids and adults thought they were awesome! :)

    • Erin replies to Carla
      July 21, 2015 @ 8:58 am

      Haha. I love that they worked with half milk and half water and without vital wheat gluten! I’m so happy that everyone enjoyed them. Thanks a ton for your feedback! :)

  • Mae
    February 6, 2015 @ 5:35 pm

    These were amazing! I just wanted to say that for anyone reading this blog. Seriously, make them. You won’t be disappointed.

    • Erin replies to Mae
      February 6, 2015 @ 9:13 pm

      Thanks for the nice feedback. :) I’m really happy that you liked them so much!

  • teresa says
    January 24, 2015 @ 10:46 pm

    Hi, I’ve never made rolls before but would like to try this recipe. I’ve heard a lot in the media about gluten and its getting a pretty bad rep. Can you make these rolls without the wheat gluten? Is this the same gluten that the media is trying to steer everyone away from? Just curious. Thanks Teresa

    • Erin replies to teresa
      January 24, 2015 @ 11:27 pm

      Hi, Teresa! You can leave out the vital wheat gluten but it’d be a little pointless since there’s gluten in all-purpose flour, whole wheat flour, and most other types of grains. People who have gluten sensitivities definitely shouldn’t ever eat gluten, but for those of us who don’t have any issues with gluten, there’s no need to avoid it (see this article and this one – be sure to read both pages of the second one!) If you want to leave out the vital wheat gluten just because you don’t have it, the rolls will still work. :)

  • Daisy says
    December 23, 2014 @ 5:49 am

    Could I make the dough using my bread machine?

    • Erin replies to Daisy
      December 23, 2014 @ 8:58 pm

      I haven’t tried but I’m pretty sure that’d work!

  • chhaya says
    December 19, 2014 @ 8:03 am

    Sorry i post my question again as i just seen ur reply after putting another post.. sorry once again…. Got ur reply and i will try with water and butter milk.. Thanks..

    • Erin replies to chhaya
      December 19, 2014 @ 11:19 am

      No problem! I’ll just delete it. I hope you’ll enjoy the rolls! :)

  • chhaya says
    December 18, 2014 @ 9:03 am

    Hi, Can I use milk instead of water or butter milk?

    • Erin replies to chhaya
      December 18, 2014 @ 9:23 pm

      The yeast is proofed in the water and I’m not so sure about letting yeast proof in milk. I’d recommend sticking with water, just to be safe. And if you don’t have buttermilk, add a tablespoon of lemon juice or vinegar to a 1-cup measuring cup, fill it up with milk, let it sit for 5 minutes and then you have buttermilk. I hope that’ll work for you!

  • vanessa says
    December 16, 2014 @ 3:17 pm

    hello, do you think I could freeze these rolls?

    • Erin replies to vanessa
      December 16, 2014 @ 8:55 pm

      Hi! Yes, I think that’d be fine but I’m not positive as I haven’t tried it. Hope you’ll like them!


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