I’ll be honest with you, if I lived alone I’d mix this recipe with some white flour. But a certain child will only eat her sandwiches on whole wheat, so here we are. After many attempts, these bread machine wheat rolls turn out soft and fluffy every time and are made with 100% whole wheat flour. Bread machine recipes are simple, and they are a low-stress way to make fresh dinner rolls. They also freeze really well if you like to batch prep and plan ahead.

Bread Machine Wheat Rolls

Perfect for a fall dinner or for freezing as sandwich rolls. Add optional vital wheat gluten to ensure they stay extra soft and fluffy. Makes 12 rolls.

Prep Time 10

Cook Time 18

Rise Time 1 30

Total Time 1 58

Serving Size rolls

Equipment

Bread machine

Ingredients

1 cup warm water about 110°F
2 tablespoons honey
2 tablespoons softened butter
1 ½ teaspoons salt
3 cups whole wheat flour
2 ¼ teaspoons instant yeast
3 tablespoons vital wheat gluten Optional: for softer rolls

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Instructions

Load Ingredients. Add the ingredients to the bread machine pan according to the manufacturer’s recommended order: (usually liquids first) warm water, honey, softened butter, salt, whole wheat flour, and instant yeast. If you’re using vital wheat gluten, add it on top of the flour.
Select Dough Cycle. Set the bread machine to the Dough Cycle and start. After a few minutes, check the dough. It should form a soft, smooth ball. If the dough looks too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of flour.
First Rise. Let the bread machine complete the dough cycle. The dough should rise until doubled in size.
Shape. Turn the dough onto a clean surface. Divide into 12 equal pieces using a sharp knife. Gently shape each piece into a round roll by tucking the edges underneath and pinching to seal the bottom.
Second Rise. Place the rolls on a parchment-lined baking sheet. Cover with greased plastic wrap and let them rise in a warm place for 30-45 minutes until puffy.
Bake. Preheat the oven to 350°F during the last 10 minutes of rising. Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Cool. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

Why Add Vital Wheat Gluten?
Vital wheat gluten helps whole wheat dough rise better and stay softer.
Add 3 tablespoons per 3 cups of flour if you want extra fluffy rolls, but the recipe works well without it, too!

Whole wheat flour needs more moisture than white or all-purpose flour and needs more time to absorb. The kneading cycle of your bread machine will let the flour hydrate and develop that gluten structure. This will help your rolls stay fresh instead of drying out.

Don’t go substituting the honey on me. It helps you get the best rise and browning. Plus, it helps the rolls hold moisture and stay tender. You won’t taste the honey, but you’ll notice the difference in its texture.

Kitchen Wisdom

These are great for using up those last bits of butter in your butter dish. Let them soften at room temperature and use them in the dough – they’ll work just as well as fresh butter.

Tips for Success

The temperature of the water is important. Make sure it’s warm but not hot enough to pull your hand away. If you don’t have a thermometer, use your wrist to judge.

Keep an eye on the dough while it kneads. Add one teaspoon of water at a time if it looks dry or crumbly until it forms a smooth ball.

Don’t overwork the dough balls when you shape them.

During the second rise, they should double in size and spring back slowly when poked.

Tap the bottom and listen for a hollow sound to see if they are done.

Ingredients and Equipment

Whole Wheat Flour: Make sure it’s fresh. It can go rancid if it’s stored too long. You can keep it in the freezer for the longest shelf life.

Instant Yeast (bread machine yeast): This can be mixed directly with the dry ingredients.

Vital Wheat Gluten: This is optional, but I recommend it for extra-soft rolls. You can find it in the baking aisle or with specialty flour.

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Make It Your Own

You can swap up to 1 cup of the whole wheat flour for rye or spelt flour
You can add different herbs or seasonings
If you don’t have a bread machine, use a stand mixer with a dough hook for 8-10 minutes.

Storage & Serving

For dinner, serve them warm with butter beside any of these winter squash recipes, or use them for hearty sandwiches.

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months. Reheat in the oven or microwave before serving.
These rolls freeze beautifully – I often make a double batch and freeze half for busy weeks.

These rolls are delicious and easy to make. If you double the batch next time, you’ll have extras in the freezer for busy nights and quick sandwiches.

Bread Machine Whole Wheat Rolls