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Buttery Whole Wheat Dinner Rolls

 Buttery Whole Wheat Dinner Rolls
These whole grain rolls are tender and delicious even without toppings. I adapted the recipe from one my mom made after sampling something similar at a restaurant.—Angela Coffman, Kansas City, Missouri
16 ServingsPrep: 30 min. + rising Bake: 10 min.


  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup nonfat dry milk powder
  • 4 tablespoons butter, softened, divided
  • 1 egg
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1/2 to 1 cup bread flour


  • In a small bowl, dissolve yeast in warm water. Add the sugar, milk
  • powder, 2 tablespoons butter, egg, salt and whole wheat flour. Beat
  • until smooth. Stir in enough bread flour to form a soft dough (dough
  • will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • In a shallow microwave-safe bowl, melt remaining butter. Punch dough
  • down. Turn onto a lightly floured surface; divide into 16 pieces.
  • Shape each into a ball; roll in melted butter. Place 2 in. apart on
  • greased baking sheets. Cover and let rise until doubled, about 30

2 of 2

Buttery Whole Wheat Dinner Rolls (continued)

Directions (continued)

  • minutes.
  • Bake at 375° for 8-10 minutes or until golden brown. Remove from
  • pans to wire racks. Yield: 16 rolls.
Nutritional Facts: 1 roll equals 120 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 187 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.