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Super Fluffy Whole Grain Dinner Rolls

Whole grain dinner rolls in a baking dish.
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These whole grain dinner rolls are fluffy and flavorful! Lightly sweetened with honey and packed full of whole grains, they are a hearty roll everyone will love!

  • Author: Heather Thomas, That Bread Lady
  • Prep Time: 3 hours
  • Cook Time: 22 minutes
  • Total Time: 3 hours 22 minutes
  • Yield: 1 dozen large rolls or 24 smaller rolls 1x

Ingredients

Scale

Dough:

  • 3 Tablespoons (30g) Bob’s Red Mill 10-grain hot cereal mix
  • 1/3 cup (75g) boiling water, 200°F
  • 1 cup (227g) buttermilk, room temperature
  • 1 Tablespoon (9g) instant yeast
  • 1 teaspoon (6g) fine sea salt
  • 4 Tablespoons (57g) unsalted butter, melted
  • 1/4 cup (84g) honey
  • 2 large eggs, room temperature
  • 1 cup (113g) whole wheat flour
  • 3 1/2 cups (420g) bread flour, plus up to 60g more as needed

Topping (optional)

  • 4 Tablespoons (57g) melted butter
  • sea salt flakes, as desired

Instructions

  1. In a small bowl, combine the 10-grain cereal mix and boiling hot water. Let it sit and hydrate for about 15 minutes. During this time, the grains will soak up all of the water and cool slightly. Allow it to cool to around 100°F before mixing the recipe. 
  2. In the bowl of a stand mixer and on low speed, combine the hydrated and cooled 10-grain cereal, room temperature buttermilk, instant yeast, salt, melted butter, honey and eggs. Mix them with the paddle attachment until they are fully incorporated.
  3. Add the bread flour and whole wheat flour. Using the dough hook attachment combine until it’s fully mixed together and a soft dough forms. Stop the mixer and let is rest for about 10 minutes. Cover with plastic wrap or a kitchen towel to keep it from drying out. This rest time allows the dry ingredients to get fully absorbed before kneading.
  4. Knead the dough on low speed for 5 minutes. If the dough is not cleaning the sides of the bowl after about two minutes of kneading, stop the mixer and lightly tap on the dough with your finger. It should feel soft and pliable but not be excessively sticky or wet. Add 1-2 Tablespoons of flour if needed and mix on low speed until fully incorporated. Stop the mixer and check the dough with your fingers again. As soon as it feels right, continue kneading on low speed. *You really want to avoid adding too much flour to your dough – it will cause your rolls to be dry and dense.
  5. After kneading, put the dough in a large bowl greased with olive oil or nonstick spray. Turn the dough to coat all surfaces with oil. Cover the bowl with a kitchen towel or plastic wrap, put it in a warm place in your kitchen and let it rise until doubled in size. Depending on how warm your kitchen is, it will take around 60-90 minutes.
  6. Remove dough from bowl. Divide the dough into 12-24 equal pieces (depending on how big you want your rolls). Round out the dough balls – be sure to watch my roll shaping video for my easy technique to make perfectly round, beautiful bread buns!
  7. Place them in a greased 9×13 baking pan (I use either a ceramic baking dish or metal deep dish baking pan – like a cake pan). Space them close, so that they are just barely touching each other – this will force them to rise and bake nice and tall!
  8. Cover with plastic wrap or a kitchen towel and let rise until doubled in size, about 45-60 minutes.
  9. Preheat the oven to 375°F.
  10. Brush the rolls with melted butter and, if desired, sprinkle on some sea salt flakes!
  11. Bake for 18-22 minutes, until they’re golden brown. Brush with more melted butter when they are hot out of the oven!
  12. Pull apart and enjoy!

Notes

  • Store rolls at room temperature in a bread bag or airtight container for up to three days.

Time Saving Tips

Baking from scratch gives the yummiest, best breads! There are times where I want to serve homemade rolls but don’t have time to make them from start to finish. Here are a couple of things I do that save me time and allow me to serve homemade!

  1. Mix your dough and place in a large bread bag, plastic ziplock bag or airtight container. Make sure there is room for it to double in size. Place it in your refrigerator for up to 24 hours. In the refrigerator, it will puff up and rise, but the colder temperature will slow the rise process and give you some extra time to use up your dough. When you are ready to make your rolls, remove the dough from the refrigerator, divide and shape your rolls, rise and bake. This process will save you some time and is a great option if you like to prepare things ahead of time.
  2. Shape your rolls and place on a metal baking sheet. Before they rise, place the baking sheet with the rolls in your freezer. Freeze the rolls for 24 hours. Once frozen, remove and place the frozen rolls in a ziplock freezer bag. Store them in your freezer for up to 4 weeks. When you want freshly baked rolls, remove them from the freezer, place on your baking sheet, cover and let rise. The rise time will be about twice as long as when you are baking freshly made rolls, so keep that in mind. I love this option for dinner! I’ll usually start thawing/rising my rolls around 3 hours before I want to bake them.
  3. Bake your rolls, let them cool completely, bag them in a ziplock freezer bag and freeze them. They will stay fresh in the freezer for up to 4 weeks. To serve, remove the rolls from the freezer, open the bag and microwave the rolls in the bag for 60-90 seconds.

 

Find it online: https://thatbreadlady.com/super-fluffy-whole-grain-dinner-rolls/