Wheat Rolls

Wheat Rolls

In an effort to try to be a little more healthy, we made some awesome Wheat Rolls.



Wheat Rolls



So awesome in fact that my toddler didn’t even bat an eyelash when I handed it to him. Usually, when I give him wheat bread anything he tells me it’s yucky, but not these. He ate 3 of these. I personally prefer wheat bread, but my boys do not.


At all. These rolls are delicious and so easy. It will make about 36 rolls. I put 24 of them on a cookie sheet before they do the 2nd rise and then freeze them. Then I put them in ziplock bags and leave them there.


Then you can pull them out the night before and thaw them in the fridge on a cookie sheet. Pull them out an hour before you want to bake them and they will be perfect.




Wheat Rolls


  • 1 package active dry yeast
  • 1/2 c. warm water
  • 2 c. milk, scalded then cooled to room temperature
  • 4 Tbsp. melted butter, slightly cooled
  • 1/2 c. sugar
  • 3 1/2 c. Whole wheat flour
  • 3 1/2 c. White bread flour
  • 2 eggs
  • 2 tsp. salt
  • 1/2 c. honey




  1. In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly. 
  2. Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
  3. Melt the butter in the microwave and set aside.
  4. Add the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes.
  5. Add butter, eggs, and salt. Stir well.
  6. Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
  7. Knead the dough in the bowl for 5 minutes. If the dough seems sticky to you add a tablespoon of flour at a time until it reaches a good consistency.
  8. Remove dough from the bowl and grease the inside of the bowl.
  9. Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
  10. Loosely cover the bowl with plastic wrap and allow the dough to double in size, which takes a little over an hour and sometimes longer in my cold house.
  11. Once the dough has doubled, smash it down with your fists for about a minute. 
  12. Roll the dough out to about a 1/2 inch thick. Then fold the dough in half, now making it an inch thick, and roll over with a rolling pin to seal it together. This makes a perfect way to separate the rolls once baked. No need to cut it in half, just pull it apart.
  13. Cut the dough into rectangles about 2 inches by 3 inches.
  14. Place the dough on a greased baking sheet and cover lightly with plastic wrap. Allow the dough to double in size
    again (about 1 hour).
  15. Bake at 350 degrees for 15 minutes,
    or until golden brown. Immediately rub the tops with a little bit of butter for
    that fabulous shine. Enjoy!


Wheat Rolls


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