Whole Wheat Pan Rolls
Soft, wholesome, and irresistibly fluffy, these Whole Wheat Pan Rolls are the perfect addition to any meal. Made with a hearty blend of whole wheat and all-purpose flour, these dinner rolls offer a delicious balance of nutty flavor and light texture, elevated by subtle hints of honey. The recipe's simple combination of pantry staples and straightforward techniques, like kneading and proofing, makes it approachable for both novice and seasoned bakers. Topped with optional melted butter for a tender, golden finish, these rolls are ideal for pairing with soups, hearty casseroles, or holiday feasts. Quick to prepare and ready in under an hour of active time, this recipe is perfect for creating warm, homemade bread that will impress family and friends.
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Recipe Information
Ingredients
- 1 cup warm water
- 0.5 cup milk
- 2.25 teaspoons active dry yeast
- 3 tablespoons honey
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 2.5 cups whole wheat flour
- 1.5 cups all-purpose flour
- 1 large egg, beaten
- 2 tablespoons additional melted butter (optional, for brushing)
Instructions
In a large mixing bowl, combine the warm water, milk, and honey. Sprinkle the yeast over the top, stir gently, and let sit for 5-10 minutes until foamy.
Add the melted butter, salt, and beaten egg to the yeast mixture, stirring to combine.
Gradually mix in the whole wheat flour, about 1/2 cup at a time, until a sticky dough begins to form.
Add the all-purpose flour, continuing to mix until the dough pulls away from the sides of the bowl and is soft but not overly sticky. You may need slightly more or less flour depending on humidity.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, you may use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for 1 hour or until doubled in size.
Punch the dough down and divide it into 12 equal pieces. Roll each piece into a smooth ball.
Arrange the dough balls evenly in a greased 9x13-inch baking pan, leaving a little space in between each roll.
Cover the pan with a clean towel and let the rolls rise for 30-40 minutes until puffy.
Preheat your oven to 375°F (190°C).
Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown on top and hollow-sounding when tapped on the bottom.
Remove the rolls from the oven and, if desired, brush the tops with additional melted butter for a soft, shiny finish.
Let the rolls cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 134 mg | 3% | |
*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.
