Whole Wheat Dinner Rolls

Whole Wheat Dinner Rolls


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These light and warm rolls be a great side dish at dinner. With the whole wheat flavors these rolls will be the best you've ever made.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

14 servings


  • 1 C. warm milk
  • 1 envelope active dry yeast
  • 1/3 C. honey
  • 3 eggs, lightly beaten
  • 1/2 C. quick cooking oatmeal
  • 1 1/2 C. whole wheat flour
  • 1 Tbs. salt
  • 1/2 C. bulgur wheat
  • 2 1/2 to 3 1/2 C. flour
  • 2 Tbs. olive oil
  • 2 Tbs. fennel
  • 1 1/2 tsp. coarse sea salt

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In the bowl of an electric mixer, whisk together warm milk, yeast, and honey. Let stand until mixture is foamy, 5-6 minutes. Attach to mixer fitter with the dough hook attachment. With mixer on low speed, add eggs, oatmeal, wheat flour, salt and bulgur. Slowly add enough flour to make a soft, slightly sticky dough. With mixer on medium-low speed, knead dough until it springs back when pressed with your finger, about 3 minutes. Transfer dough to a large oiled bowl, and cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/4 hours. Generously brush 2 8-inch round cake pans with oil. Divide dough into 14 equal pieces. Roll each piece into a tight ball. Divide rolls evenly between prepared pans. Brush tops generously with 2 T. oil. Cover with plastic wrap; let rise 20-25 minutes. Preheat oven to 375 degrees. Sprinkle tops with fennel and sea salt. Bake until dark golden brown, about 25 minutes. Transfer to a wire rack to cool about 12 minutes before removing from pan. Serve warm or at room temperature. 

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