These soft and fluffy 100% whole grain dinners are the perfect baked good from scratch for your holiday table or Sunday lunch. We love the fluffy texture and classic sweet buttery flavor. You would never guess that they are made with no refined flour or sugar!
Why we love this whole wheat roll recipe
We’re obsessed with these buttery soft soft wheat buns as the perfect addition to our Sunday dinners! They taste like they should be a holiday treat, and they are, but you can also use them for something as casual as barbecue-pulled chicken sliders.
Our Whole Wheat Bread recipe is one of our favorites because who doesn’t love freshly baked bread that’s healthy too? But these quick and easy buns are moving up the rankings!
Recipe Highlights
- Ready in less than 2 hours
- 100% whole grain and still light and fluffy
- Freeze well so you can prepare
- Perfect for a holiday or Sunday lunch
Key ingredients for this Soft Wheat Bun recipe
Step-by-step instructions for this wheat roll recipe
Step 1: Melt the butter and milk together
You can either melt your butter on the stovetop or in the microwave. If you’re using a saucepan on the stovetop, you can just toss the 6 tablespoons of butter into the pan along with the milk and water. Let it melt together over medium heat. If using a microwave, cut the 6 tablespoons of butter into 6 pieces, then place the pieces in a bowl of milk and water and heat on high for about 1 ½ minutes.
Step 2: Mix in other ingredients
Place the whole wheat flour, yeast, and salt in the bowl of a food processor, then mix together with a spatula. Add the heated milk and butter mixture, maple syrup and eggs. Stir by hand until just combined.
Step 3: mix the dough
Mix with the dough hook on medium speed until the flour is incorporated and a sticky dough has formed. This takes about 2 minutes. Scrape down the sides of the bowl with the spatula, then test the texture of the dough. It should stick to the bowl and feel slightly sticky to the touch of your finger. If dough is too sticky, add flour a few tablespoons at a time, up to ½ cup additional flour.
TOP: This is a very sticky dough. The whole wheat flour absorbs more moisture as it rises, so resist the urge to add more flour.
Continue kneading until it starts to pull away from the bowl, about 3 minutes. Add no more than 4 ½ cups of flour total and knead no more than 6 minutes.
Food Science Alert: Be careful not to over-knead the whole wheat bun dough as this will create a dense texture. Because whole wheat flour contains the bran of the wheat kernel, these tiny slivers of wheat bran “cut” the gluten strands if mixed too vigorously. In other words, excessive kneading damages the stretchy gluten and therefore inhibits its ability to rise. You end up with a dense and dry texture rather than the light and fluffy buns we want.
Step 4: Proof Dough
Take a sheet of plastic wrap and spray it with cooking spray before using it to cover the bowl of dough (just in case it sticks). Let the dough rise in a warm, draft-free place until the dough does not spring back when touched. This should take around 30 minutes.
Meanwhile, soften 1 tablespoon of the remaining butter at room temperature.
Step 5: Prepare for baking
Spread the softened butter on the bottom and sides of a 13 x 9 inch casserole dish or skillet and heat the oven to 350F.
Step 6: Shape the dough
TOP: Move quickly as the dough will continue to rise as you shape. You don’t have to rush this step, but don’t take your time with it either.
Lightly flour the surface and roll out the dough. Pat the dough into a 12″ x 14″ rectangle and divide into 24 equal pieces, approximately 1 ¾ ounces each. Shape each piece into a ball by pinching one side of the piece of dough with your index finger and thumb and pulling it under you. Turn the dough over and continue pinching and pulling until it forms a round shape.
Step 7: Second Proof
Place the balls of dough in the prepared baking dish and cover with sprayed plastic wrap while it rises until it has doubled in size. This should take around 30 minutes.
Step 8: Bake
Bake the buns for about 18-24 minutes until golden brown. Melt the remaining tablespoon of butter in a small saucepan over low-medium heat, then brush the rolls with the butter. Sprinkle the top with kosher salt, if desired. Serve warm and enjoy!
FAQs and expert tips
They’re best freshly baked, but can be made up to two days in advance. Wrap them well in plastic wrap and store at room temperature. Then wrap the rolls in aluminum foil and bake at 350C for 15 minutes to heat through before serving.
Yes, they can be frozen for up to 6 weeks when wrapped in plastic wrap. Let them thaw at room temperature for a few hours, then reheat them in a 300 degree oven for 5 minutes.
The trick to making yeast rise quickly
Contrary to popular belief, the fast-rising instant yeast can be mixed directly with the rest of the ingredients. Be sure to heat the liquid to 120-130 degrees, but do not heat it above 140 degrees. The high temperature can kill the yeast.
More 100% whole grain recipes to try
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Have fun cooking! ~Kati
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Description
These soft and fluffy 100% whole grain dinners are the perfect baked good from scratch for your holiday table or Sunday lunch. We love the fluffy texture and classic sweet buttery flavor. You would never guess that they are made with no refined flour or sugar!
- 8 tablespoons unsalted butter, divided
- 1 cup milk
- 1/2 cup Water
- 4 – 4 1/2 cups whole wheat flour, plus extra for dusting work surface
- 3 encases instant yeast or high-speed yeast
- 1 teaspoon Salt
- 1/4 cup maple syrup or honey
- 2 Big Eggs
- 1/2 teaspoon coarse kosher salt, optional
- Cut 6 tablespoons of butter into 6 pieces. Combine milk and water in a 2-cup liquid measuring cup and microwave on high-high (120° to 130°F) for about 1 1/2 minutes. (Alternatively, heat in a small saucepan over medium-high heat.)
- In the bowl of a stand mixer, combine 4 cups whole wheat flour, yeast, and salt. Combine with a spatula. Add the heated milk mixture, maple syrup, and eggs and mix by hand until just combined.
- Using the dough hook, beat on medium-low until the flour is incorporated and a sticky dough forms, about 2 minutes. Use the spatula to scrape down the sides of the bowl. Test the texture of the dough. It should stick to the bowl and feel slightly sticky to the touch of your finger. If the dough is too sticky, add flour a few tablespoons at a time (up to 1/2 cup extra flour). Keep kneading until it starts to pull away from the bowl, about 3 minutes. Add no more than 4 1/2 cups total flour and knead no more than 6 minutes.
- Cover the bowl with cling film or a clean tea towel and let rise in a warm, draft-free place for about 30 minutes, until the dough does not spring back when touched. Meanwhile, soften 1 tablespoon of the remaining butter at room temperature.
- Spread 1 tablespoon of the remaining softened butter over the bottom and sides of a 13 x 9 inch casserole dish or pan. Preheat the oven to 350°F.
- On a lightly floured surface, pat the dough into a 12 x 14 inch rectangle and divide the dough into 24 equal pieces of about 1 3/4 ounces each and shape into balls. Place in the prepared casserole dish. Cover with cling film or a tea towel and let rise for about 30 minutes until it has roughly doubled in size.
- Bake the rolls, turning the pan once, until golden brown, 18-24 minutes. Melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Brush the rolls with butter and sprinkle with kosher salt, if desired. Serve warm.
Remarks
Note on the ingredients: Fast rising instant yeast can be mixed directly with the remaining ingredients. Be sure to heat the liquid to 120-130 degrees. Do not heat above 140 degrees as this can kill the yeast.
Top: This is a very sticky dough. The whole wheat flour absorbs more moisture as it rises, so resist the urge to add more flour. Don’t over-knead the dough as this will create a denser texture.
To shape the buns: Pinch one side of the piece of dough together with your index finger and thumb and pull it under you. Turn the dough over and continue pinching and pulling until it forms a round shape.
Get ahead: Remove leftovers from pan and wrap tightly in plastic wrap. Well wrapped rolls can be kept at room temperature for up to 1 day or frozen for up to 3 months. Thaw at room temperature and heat in a 300 degree oven for 5 minutes. Well wrapped rolls can be frozen for up to 3 months. Thaw at room temperature and heat in a 300 degree oven for 5 minutes.
- Active time: 22 minutes
- Cooking time: 18-24 minutes
- Category: Side dishes
- Method: Oven
Nourishment
- Calories: 134
- Sugar: 4 g
- Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
Keywords: Wholemeal rolls, wheat rolls