Fresh Milled Flour Dinner Rolls
These Fresh Milled Flour Dinner Rolls bake up soft, fluffy, and golden. They’re the rolls that surprise anyone who thinks whole wheat can’t be light and fluffy.
Looking for more freshly milled flour recipes? Try our Whole Wheat Bread, Fudgy Brownies, or pizza dough.
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Sometimes you just need a warm, homemade roll to soak up gravy, swipe through mashed potatoes, or enjoy with a little butter. These whole wheat dinner rolls are perfect for all of it!
What you’ll love about these dinner rolls
Recipe Ingredients:
You’ll need the following ingredients to make these whole wheat yeast rolls:
- Warm water
- Yeast
- Honey
- Freshly milled flour- Hard white wheat flour
- Salt
- Eggs
- Butter
Ingredient Notes:
- Freshly milled flour: I recommend hard white wheat for this recipe because it creates soft, light, fluffy dinner rolls with a mild flavor. Measure 4 cups of flour after milling, not before.
- Honey: Honey adds a touch of sweetness and helps feed the yeast for a good rise. I recommend sticking with honey for the best results.
- Butter: Have it softened before you start. Cold butter won’t incorporate evenly into the dough.
How to make Freshly Milled Flour Rolls
Step 1: Combine the warm water, yeast, and honey in the bowl of a mixer. Let it sit for 10 minutes, or until foamy.
Step 2: Add the eggs, softened butter, salt, and freshly milled flour. Mix until no dry flour remains. Cover and let the dough rest for 10 to 12 minutes.
Step 3: Knead for 8 to 10 minutes, until the dough is smooth, elastic, and still slightly tacky.
Step 4: Shape the dough into rolls and place them in the prepared baking dish. Cover and let them rise until they’re puffy and nearly doubled, about 40 to 45 minutes.
Step 5: Bake at 350°F for 18-20 minutes, or until golden brown. Brush with melted butter while warm, if desired.
PRO TIP:
If your kitchen runs cool, that first rise can take longer than 45 minutes. Look for the dough to double in size rather than watching the clock, since rise time depends more on your kitchen’s temperature than on the timer.
Storage and Reheating:
Storage: Store leftover rolls an airtight container or bread bags. They can be kept for up to 3 days.
Reheating: Warm in a 300°F oven for 5 to 10 minutes, microwave for 15 to 20 seconds, or steam until heated through.
Freezing: These freeze great! Freeze the baked rolls for up to 3 months, then thaw at room temperature or warm them in a low oven straight from frozen.
Can I Use Other Types of Wheat Berries?
Yes! I developed this recipe with 100% hard white wheat because it’s the simplest option and one that many fresh millers already have on hand. It produces soft, fluffy rolls with a mild flavor. I used it this way for years before branching out.
These days, I occasionally make these with about 75% hard white wheat and 25% of other grains like hard red, spelt, einkorn, or kamut. I like mixing in other grains for the variety of flavors and nutrition they bring.
Hard white keeps the rolls light and tender, while the other grains add more depth of flavor. If you decide to experiment, I recommend keeping hard white wheat as the majority of the flour.
Additions and Substitutions:
ADDITIONS:
- Everything bagel seasoning: Sprinkle on top before baking for a savory twist.
- Fresh herbs: Fold a tablespoon of chopped rosemary or thyme into the dough for a herbed dinner roll.
SUBSTITUTIONS:
- Multigrain Option: I often make these rolls with a blend that’s mostly hard white wheat plus a few other grains. I do that simply to add more variety to our family’s diet, not because it’s necessary.
- Honey: Maple syrup can stand in for the honey, though the flavor will be slightly different.
FAQs about these Whole Wheat Dinner Rolls
Can I double this recipe? Yes! Double everything else, but use 3 eggs instead of 4. That’s what has given the best results over years of making these.
Why didn’t my dough rise? This usually means the water was too hot and killed the yeast, or the yeast itself was old. Check that your water is warm, not hot, and that your yeast is still active before you start.
Can I make the dough ahead of time? Yes. After the first rise, you can shape the rolls, cover them, and refrigerate overnight. Let them come to room temperature and finish their second rise before baking.
What can I serve with these whole wheat rolls?
These rolls are perfect for holiday dinners, Sunday suppers, or any meal that could use warm homemade bread. My twins actually love to eat these for breakfast as an egg sandwich. My husband loves them with his favorite soup, hamburger vegetable soup. I love to eat them with just about anything, LOL!
Fresh Milled Flour Dinner Rolls
Equipment
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1/2 cup honey
- 5 cups freshly milled hard white wheat flour
- 2 teaspoons salt
- 2 large eggs
- 4 tablespoons butter (1/2 stick) softened butter
Instructions
- Combine the warm water, yeast, and honey in the bowl of a stand mixer. Let sit for 10 minutes, or until foamy.1 1/2 cups warm water,1 tablespoon active dry yeast,1/2 cup honey
- Add the eggs, softened butter, salt, and freshly milled flour. Mix until no dry flour remains. Cover and let the dough rest for 10 to 12 minutes.2 large eggs,4 tablespoons butter ,2 teaspoons salt, 5 cups freshly milled hard white wheat flour.
- Knead for 8 to 10 minutes, until the dough is smooth, elastic, and still slightly tacky.
- Cover and let rise until doubled, about 45 minutes.
- Shape the rolls. Cover and let rise again until puffy and nearly doubled, about 35 to 45 minutes.
- Bake at 350°F for 18 to 20 minutes, or until golden brown. Brush with melted butter while warm, if desired.
Nutrition
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The Secret to Fluffy Rolls
If your rolls keep turning out dense, you’re probably adding too much flour. Freshly milled flour absorbs moisture differently, so it’s easy to overdo it.
Stop adding flour as soon as the dough is no longer sticking to your hands. It should still feel soft and tacky. That slightly tacky dough is what gives you those light, fluffy rolls.
I made a quick video showing the difference between sticky and tacky dough. Watch it below before you start mixing!
About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.