Whole Wheat Dinner Rolls

5 from 1 vote

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These warm, pillowy soft  Whole Wheat Dinner Rolls are perfect for soup and for chillier days! Also delicious alone slathered with butter!

Whole Wheat Dinner Rolls

Guys, soft Whole Wheat Dinner Roles!!!! SO good!

It’s that time of year again!! Time for the Portland rainy cold season which means–>my kitchen is a dark hole.

Yippity skippty,

*Please note my sarcasm in the previous sentence above.

I don’t mind the weather, but I really dislike the sun not showing its face for days on end. This means I’m going to get lazy with my step-by-step photos and not take them until…….next March?! Something like that…

My body clock is rejecting mother nature’s axis changes as well. Whenever I get up or go to sleep, it is always dark. This basically means I’m psychologically tricked into feeling tired no matter what time of day it is.

It’s awesome, I tell ya.

*Please note my sarcasm in the previous sentence above. 

Whole Wheat Dinner Rolls

The chill in the air also means I crave all the carby things.

Last night I made soup and these beautiful, glorious, soft and pillowy rolls for dinner.

They are whole wheat {aka healthy} so I ate 5 1/2, naturally.

Whole Wheat Dinner Roll with butter

In case you need a roll recipe this Fall {which you all totally do!} give this recipe a go. It makes 24! So they should last a good 17 hours or so before you need to make another batch.

Everyone in my family gobbled these up…mostly because they saw how fast I was plowing through them, so they just hoarded more than necessary so they’d get a fair share.  To each his own.

Feel free to not think about your daily caloric intake and slather on the butter too. There is no other way to eat a warm, pillowy soft roll! I won’t tell a soul.

Have a wonderful day, friends! See you later with more delicious recipes 🙂

5 from 1 vote

Whole Wheat Dinner Rolls

These warm, pillowy soft  Whole Wheat Dinner Rolls are perfect for soup and for chillier days! Also delicious alone slathered with butter!
servings 24 rolls
Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins


  • 2 envelopes instant dry yeast
  • 1/2 cup warm water 105 to 115 degrees F
  • 2 cups milk
  • 1/2 cup shortening
  • 3/4 cup packed brown sugar
  • 2 cups whole wheat flour
  • 1 egg lightly beaten
  • 1 1/2 teaspoons salt
  • 4 3/4 to 5 1/4 cups all purpose flour
  • rolled oats optional


  • In a small bowl, dissolve yeast in the warm water. Set aside.
  • In small saucepan, bring milk to a simmer, then remove from heat immediately. While milk is coming up to a simmer, measure shortening and sugar into a large bowl. Pour hot milk over shortening and sugar and whisk to melt and dissolve all ingredients together. Stir in whole wheat flour and cool to lukewarm {105 to 115 degrees F}. Stir in yeast mixture. Using a wooden spoon, add in egg, salt and 2 cups of flour.
  • Transfer dough to a stand mixer and using the dough hook, knead in remaining flour bit by bit until dough is moderately stiff and almost completely smooth. *You may not use all the flour listed, and that's ok!*
  • Grease a large bowl and place dough in, turning once to grease surface of dough. Cover with a clean dish towel and rise 1-1 1/2 hours or until doubled in size.
  • Spray two 9x13 glass pans with nonstick cooking spray and set aside.
  • Punch dough down. Remove from bowl onto clean work surface. Cut in half evenly and then cut each half into 12 even pieces. Roll each piece into a ball and place into prepared pans. Brush the tops of each roll with water, sprinkle with oats, cover and let rise until rolls are puffed and touching each other;30-45 more minutes.
  • Bake at 350 for 20-25 minutes or until lightly browned. Cool 5 minutes before serving warm with lots of butter.


Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 45IU | Calcium: 33mg | Iron: 0.5mg
Course: Breads
Cuisine: American
Keyword: dinner rolls
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Polaroid photo of granola bars

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29 Responses
  1. Amy @ Thoroughly Nourished Life

    These soft rolls look divine! We have a long weekend coming up here in Australia, and I was just thinking about getting into some bread baking on the holiday! Thanks for the solution Lauren.
    Also, I’m craving all the carby things despite the swimsuit season that is sneaking up on us here! Good thing I’m running more too 🙂

  2. Liz @ Floating Kitchen

    I feel your pain. I’m in Seattle and it’s getting dark real early around these part. Can’t dilly dally with the food photos! Love these rolls. They look so puffy and light!!


    I see that we are supposed to dissolve the yeast and set aside but when do we add it into the recipe? I don’t want to mess this up before I get started. Thank you.

  4. Rachel J

    Lol Lauren you crack me up. I train myself to think the same way about food math! Whole wheat choco chip cookies? I’ll have a dozen please and thanks. Have a great Monday! 🙂

  5. Marilyn Brennan

    I am so with you on this eart turning axis. I can feel the difference. Rolls and soup sound perfect and I’m sure yours are the best!

  6. Trisha @ Home Sweet Homemade

    I’m with you! I’m in Michigan, and we get LOTS of cloudy days from all of our lakes 🙁 Time to hibernate! But first I’ll make these rolls…

  7. AmberS

    Yum! I am always looking for new bread recipes. I am an hour away from Portland and this is my first Fall here. We moved here in December last year. I never knew how much I could miss the sweet sun!!!!!

  8. Carole

    Hmmmm….these sound good. Thanks for sharing. 🙂

    I’ve heard that we’re in for a drier/warmer winter this year (Oregon), with more sunshine. I know we desperately need the rain and snow pack, but we’re also well past due for a nice fall season. Here’s hoping. Fingers crossed.

  9. Donna

    I noticed the question from Cassidy about using white wheat flour wasn’t answered, and I’m curious about substituting it also. Well, can it?

  10. Linda

    Hi Lauren
    I would love to make these dinner rolls. I don’t have a stand mixer1dough hook. Can I mix the dough in my bread maker machine?


  11. Tonya

    Hey Lauren!
    I don’t have shortening… Can I use unsalted butter instead? Or what would you recommend instead?


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