First of all, I need to be honest…please don’t let this scare you off…but, this isn’t one of those fool-proof recipes that you can throw together 5 minutes before dinner.
I know, that would be awesome, but in all reality…homemade 100% whole wheat rolls are a little tricky and temperamental.
Actually, I guess that’s not true. Whole wheat rolls are super easy. Fluffy, edible, whole wheat rolls, that don’t double as bricks are tricky. It took me 3 tries to figure out exactly what works for me, so don’t give up! I promise I’ll share all my little tricks.
- 2 tablespoons dry yeast
- ½ cup warm (not hot) water
- ½ cup butter, softened
- ¼ cup honey
- 3 eggs (at room temperature)
- 1½ teaspoon salt
- 3-4 cups whole wheat flour
- In a small bowl, dissolve yeast in warm water. Let sit for 10 min until nice and bubbly.
- In a large bowl, cream together the butter and honey.
- Add eggs and beat well.
- Add yeast mixture.
- Mix in salt and flour to form a soft, wet dough. See tips for amount of flour to add.
- Let rise in a warm/moist location until doubled. I usually give it an hour and a half. Do not knead dough yet, just cover the bowl with a clean towel and let rise.
- Once it's doubled, then knead on a floured surface for 10 minutes.
- Let rest for 5 minutes before shaping rolls on a greased pan or cookie sheet.
- Let rise again until doubled (usually another hour and a half) and then bake at 350 degrees for 15-20 minutes.