This 100% whole wheat dinner rolls recipe yields soft, flavorful rolls that are perfect for pairing with cozy soups, holiday feasts, or just slathering with butter for a simple treat. Made with fresh-milled hard white winter wheat flour, there’s something so comforting about a basket of warm, homemade dinner rolls fresh from the oven, especially when they’re packed with the nutty, hearty flavor of whole wheat. If you’ve ever found whole wheat rolls to be dense or grainy, this recipe will change your mind! With a clever sponge method, a touch of apple cider vinegar, and milk for extra softness, these rolls come out fluffy and flavorful every time.

I’ve been baking these rolls for years, tweaking the recipe to get that perfect balance of wholesome whole grain goodness and a light, tender crumb. Whether you’re milling your own hard white winter wheat flour at home (my favorite for its mild, sweet flavor!) or grabbing a bag from the store, this recipe is approachable for beginners and seasoned bakers alike. Let’s dive into why these rolls are a must-try and how to make them your new go-to for any meal!

Why You’ll Love These Whole Wheat Dinner Rolls

Soft & Tender: The sponge method and a splash of apple cider vinegar work magic to soften the texture of whole wheat flour, avoiding that heavy, grainy feel.
Wholesome Ingredients: Made with 100% fresh-milled hard white winter wheat flour, these rolls are packed with fiber and nutrients.
Versatile: Perfect for weeknight dinners, holiday spreads, or even as slider buns for your next gathering.
Make-Ahead Friendly: Shape the rolls ahead of time and refrigerate overnight for easy baking the next day.

Baking Tips for Perfect Rolls

Before we get to the recipe, here are a few tips to ensure your rolls turn out amazing:

Use a Scale for Accuracy: Whole wheat flour can vary in density, so weighing ingredients (in grams) ensures consistent results. I’ve included volume measurements too for convenience!
Mill Finely: If you’re milling your own flour, set your mill to the finest setting to minimize graininess.
Check Your Yeast: Make sure your yeast is fresh—look for a foamy, bubbly sponge after 1-2 hours to confirm it’s active.
Don’t Rush the Rise: Whole wheat dough takes a bit longer to rise, so be patient for that doubled-in-size look.
Brush with Butter: A quick brush of melted butter after baking keeps the crust soft and adds a delicious richness.

How to Store and Freeze

These rolls stay fresh in an airtight container at room temperature for up to 3 days. To keep them soft, wrap them tightly to prevent drying out. For longer storage, pop them in a freezer-safe bag and freeze for up to a month. To reheat, wrap in foil and warm in a 350°F oven for 10-15 minutes, or microwave briefly with a damp paper towel to restore moisture.

Make-Ahead Tips

Want to prep these ahead? After shaping the rolls (step 5), place them in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking to finish the second rise. This is a game-changer for holiday dinners or busy weeknights!

Serving Suggestions

These versatile rolls are perfect for:

Serving with a bowl of creamy tomato soup or hearty beef stew.
Making mini sandwiches with leftover turkey or ham.
Slathering with honey butter or garlic herb spread for a special touch.
Pairing with a holiday spread—think Thanksgiving or Christmas dinner!

Why Hard White Winter Wheat?

I love using fresh-milled hard white winter wheat flour for these rolls because it has a milder, slightly sweeter flavor than red wheat, making it ideal for soft, crowd-pleasing breads. The sponge method and apple cider vinegar work together to break down the bran, giving you a less grainy texture, while the milk and egg add richness and tenderness. If you’re new to milling flour at home, check out my post about choosing a grain mill for tips and considerations!

Troubleshooting Common Issues

Dense Rolls? Check that your yeast is active (the sponge should be very bubbly). Also, don’t skip the full rise times—whole wheat dough needs a bit more patience.
Still Grainy? Ensure your flour is finely ground. If it’s too coarse, try sifting lightly to remove larger bran pieces.
Dough Too Sticky? Whole wheat dough is naturally stickier. Add just enough flour to make it manageable, but don’t overdo it, or the rolls will be tough.

Ready to Bake?

These 100% whole wheat dinner rolls are about to become a staple in your kitchen! They’re wholesome, delicious, and easier than you might think. If you try this recipe, I’d love to hear how it goes—drop a comment below or tag me on Instagram with your creations. Happy baking!

Prep:20

Total:25

Yield: rolls

Ingredients

For the Sponge:

1 cup fresh-milled whole hard white wheat flour finely ground (120 g)
⅔ cup warm water about 110°F / 45°C (150 g)
2 ¼ tsp active dry yeast
1 tbsp honey (14 g)

For the Final Dough:

2 cups fresh-milled whole hard white wheat flour finely ground (240 g)
½ cup warm milk between 90-110°F / 32-45°C (100 g)
1 tbsp honey (14 g)
1 ½ tbsp apple cider vinegar (20 g)
2 ½ tbsp melted butter (35 g)
1 tsp salt
1 large egg
2 tbsp melted butter for brushing

Instructions

Make the Sponge: In a medium bowl, combine 1 cup fresh-milled whole hard white wheat flour (120 g), ⅔ cup warm water (150 g), 2 ¼ tsp active dry yeast, and 1 tbsp honey (14 g). Stir until smooth. Cover and let ferment in a warm place for 1-2 hours, until bubbly and doubled in volume.
Mix the Final Dough: In a large bowl, whisk 2 cups fresh-milled whole hard white wheat flour (240 g) and 1 tsp salt. In a separate bowl, mix ½ cup warm water (100 g), 1 tbsp honey (14 g), 1 ½ tbsp apple cider vinegar (20 g), 2 ½ tbsp melted butter (35 g), and 1 large egg . Add the sponge and wet ingredients to the dry ingredients, stirring until a shaggy dough forms.
Knead the Dough: Turn dough onto a lightly floured surface (use whole wheat flour or bread flour) and knead for 8-10 minutes until smooth and slightly sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
First Rise: Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 ½-2 hours, until doubled.
Shape the Rolls: Punch down dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.
Second Rise: Cover and let rolls rise for 45-60 minutes, until puffed and nearly doubled.
Bake: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, until golden brown and internal temperature reaches 88°C (190°F).
Finish: Brush warm rolls with 1-2 tbsp melted butter for a soft crust. Cool slightly before serving.

Notes

Grind Consistency: Use finely ground fresh-milled hard white winter wheat flour for the smoothest texture. If milling at home, set your mill to the finest setting.

Purpose of ACV: The sponge and apple cider vinegar help reduce the grainy texture common in whole wheat rolls.

Storage: Store in an airtight container for up to 3 days or freeze for up to a month. Reheat gently to restore softness.

Nutrition

Serving: 1roll

Servings: rolls

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!

Soft & Wholesome 100% Whole Wheat Dinner Rolls