Whole Grain Pan Rolls
Soft, golden, and packed with the nutty richness of whole grains, these Whole Grain Pan Rolls are the perfect combination of wholesome goodness and bakery-quality indulgence. Made with a blend of whole wheat and bread flours, these rolls are gently sweetened with brown sugar and enriched with melted butter and a touch of milk, giving them a tender yet hearty crumb. With a hands-on kneading technique that ensures their pillowy texture, and a double-rise process for that irresistible fluffiness, these rolls are a versatile addition to any meal—whether served warm with butter at dinner or used as a base for a rustic breakfast sandwich. Quick to prepare in just 20 minutes of active time and yielding 12 perfectly portioned rolls, this recipe is a must-try for anyone looking to elevate their bread-baking game while enjoying the benefits of whole grains. Perfect for family gatherings, holiday feasts, or casual weeknight dinners, these rolls are sure to become a table favorite!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour
- 2.25 teaspoons instant dry yeast
- 2 tablespoons brown sugar
- 1.25 teaspoons salt
- 1 cup warm water (110°F/43°C)
- 0.25 cup milk (room temperature)
- 3 tablespoons unsalted butter (melted)
- 1 large egg (lightly beaten)
- 1 as needed vegetable oil or non-stick spray
Instructions
In a large mixing bowl, combine whole wheat flour, bread flour, instant dry yeast, brown sugar, and salt. Mix until evenly distributed.
In a separate bowl, mix warm water, milk, melted butter, and the lightly beaten egg.
Gradually pour the wet ingredients into the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add a little extra flour if the dough is too sticky, but avoid adding too much to keep the rolls soft.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until it doubles in size.
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball by tucking the edges underneath and rolling gently between your palms.
Place the shaped rolls into a greased 9x13-inch baking pan, spacing them evenly. Cover with a towel and let rise again for 30-40 minutes, until puffy and nearly doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through.
Remove from the oven and let them cool slightly in the pan before transferring to a wire rack.
Serve warm, with butter or your favorite spread. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
