Honey Wheat Dinner Rolls (2024)

4.47 from 13 votes

Flour—a combination of white with whole wheat.
Milk or water
Yeast—instant preferred
Other—egg, honey, butter, salt

👨‍🍳How to Make Honey Wheat Dinner Rolls

1. Melt butter with honey in the microwave and mix.
2. Warm milk (or water) and add yeast—wait until bubbling (proofing).
3. Mix and knead in a stand mixer or by hand.
4. Divide into equal parts, place in a baking pan, cover, and allow to rise to double in size.
5. Bake until golden brown—about 30-35 minutes.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

Adjusting the flour types

For a lighter wheat roll, use a 3:1 ratio of all-purpose (or bread) white flour to whole wheat flour. Most people will enjoy this lighter version. Using a 1:1 ratio will not need much accommodation other than more milk or water.

If you want 75-100% whole wheat, you may need a few teaspoons more liquid, and they will not rise quite as much. And doubling the butter will help the texture.

This dough should be wet and light, so use flour on your hands and surface. But if you touch the dough lightly, it should be slightly sticky.

Should I Use Milk or Water

Milk will make a somewhat silkier and softer texture. Either will be fine, but they need to be warm, about 105°, for the yeast. The type of milk does not matter.

What Type of Yeast to Use

Use instant, quick, or rapid dry yeast—they are basically the same. All dry yeast is the same organism, and the instant type has more live yeast than the old-fashioned active dry yeast.

It is a good idea to "proof" yeast before using it. This proves it is good before proceeding with the recipe. You have no control over the supply chain storage—even "in-date" yeast may be dead. Also, a lot of yeast is still good long after the expiration date.

How to store homemade honey wheat rolls

Your homemade honey wheat rolls have no preservatives, so they will only last 2-3 days, sealed at room temperature. I never like to refrigerate bread, but if you want, then refrigerate for up to 5 days.

Freezing is an option and will be good for 1-2 months only.

❓FAQs

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Place butter and honey in a small bowl and microwave for 20 seconds. Mix the melted butter and the honey.

Measure ⅔ cup of warm water or milk (about 105°) and add the yeast.

For Stand Mixer: Add flour and salt to the stand mixer bowl and mix. Add all ingredients to the stand mixer after the yeast mixture starts to foam (about 5 minutes).Mix on 2 with the dough hook for about 8 minutes. After 2 minutes, stop and scrape down the sides if all dry is not mixed in. The dough should be wet and a bit sticky if you work it. You may need a few teaspoons of water or flour.

For hand Kneading, add flour and salt to a large bowl and stir with a wooden spoon. After the yeast mixture starts to foam (about 5 minutes), add all ingredients to the bowl and mix until everything is incorporated. Move the dough to a surface (I use a baking mat) and hand-knead for 6-8 minutes. The dough should be wet and a little sticky if you work it. You may need a few teaspoons of water or flour.

Turn dough onto a floured surface and roll into a 2-inch diameter roll.

Cut into six even pieces and roll into balls. Lightly dust with flour.

Place into a 9-inch cake pan sprayed with PAM and covered with plastic wrap. A 6X9 baking dish will also work well.

Place in a warm place to rise, about 30 to 35 minutes. Also, preheat the oven to 375°.

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Honey Wheat Dinner Rolls

These soft, homemade Honey Wheat Dinner Rolls are perfect for everyday or special dinners. Vary the amount of whole wheat flour to your taste and add a touch of honey—quick to make in about an hour.

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Servings #/Adjust if desired 6 servings

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Do you have a question?Leave a comment to ask or check the recipe post above for most common questions and variations.

Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

Your Own Private Notes

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 189 kcal (9%)Carbohydrates : 34 g (11%)Protein : 6 g (12%)Fat : 3 g (5%)Saturated Fat : 2 g (10%)Polyunsaturated Fat : 0.3 gMonounsaturated Fat : 1 gCholesterol : 41 mg (14%)Sodium : 176 mg (7%)Potassium : 115 mg (3%)Fiber : 2 g (8%)Sugar : 2 g (2%)Vitamin A : 100 IU (2%)Calcium : 10 mg (1%)Iron : 2 mg (11%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

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