Wheat Rolls

🥖🍯 Homemade Wheat Rolls — Soft, Buttery, and Perfect for Every Meal

Golden, fluffy, and kissed with honey — these Wheat Rolls are the kind of bread that makes you want to skip the main dish and go straight for seconds

There’s something magical about homemade bread. The smell that fills the kitchen, the way butter melts into a warm roll, the satisfaction of pulling apart soft layers — it’s pure comfort. These Wheat Rolls strike the perfect balance between hearty and tender. The whole wheat flour gives them a nutty depth, while the white bread flour keeps them light and fluffy. Add in a touch of honey, and you’ve got rolls that are slightly sweet, perfectly golden, and absolutely irresistible.

Why these rolls are a keeper:

Balanced texture — hearty but still soft and pillowy.
Slightly sweet — honey adds warmth without being overpowering.
Versatile — perfect for dinner, sandwiches, or snacking.
Crowd‑pleasing — everyone loves homemade bread.
Make‑ahead friendly — freeze beautifully for later.

💬 Reader prompt: Are you team “slather with butter” or team “dip in soup”?

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

Ingredients

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

Directions

In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly.
Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow cooling slightly.
Melt the butter in the microwave and set aside.
Add the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes.
Add butter, eggs, and salt. Stir well.
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.
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.
Remove dough from the bowl and grease the inside of the bowl.
Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil.
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.
Once the dough has doubled, smash it down with your fists for about a minute.
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.
Cut the dough into rectangles about 2 inches by 3 inches.
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).
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!

🔢 Calorie Count (Per Roll, Makes 24)

Calories: ~160
Protein: 4g
Carbs: 28g
Fat: 3g
Fiber: 2g
Sugar: 6g

🥕 Nutritional Facts & Fun

Whole Wheat Flour: Fiber + nutty flavor.
White Bread Flour: Protein + structure.
Honey: Natural sweetness + antioxidants.
Eggs: Protein + richness.
Butter: Flavor + tenderness.

💬 Reader prompt: Do you prefer your rolls slightly sweet, or more savory?

👩‍🍳 Cooking Tips

Yeast Check: Make sure your yeast foams — if not, start over.
Kneading Hack: Use a stand mixer with a dough hook to save time.
Rise Right: Let dough rise in a warm, draft‑free spot.
Golden Tops: Brush with butter before baking for shine.
Freezer Friendly: Freeze baked rolls; reheat in oven for fresh taste.

🔄 Recipe Variations

Herb Rolls: Add rosemary, thyme, or garlic powder.
Cheddar Honey Rolls: Mix in shredded cheddar.
Cinnamon Honey Rolls: Add cinnamon for a sweet twist.
Seeded Rolls: Top with sesame or poppy seeds.
Mini Sandwich Rolls: Shape smaller for sliders.

💬 Reader prompt: Which version would your family devour first — cheesy, herby, or cinnamon?

🧒 Kid Tips

Let kids shape the rolls (they’ll love making “bread balls”).
Serve with jam for a fun snack.
Make mini rolls for lunchboxes.
Call them “honey clouds” to make them sound magical.

🛒 Grocery Hacks

Flour: Buy in bulk — cheaper and lasts months.
Honey: Local honey often has the best flavor.
Yeast: Store in the freezer to extend shelf life.
Butter: Stock up during sales and freeze sticks.
Eggs: Room‑temperature eggs mix better into dough.

💬 Reader prompt: Do you usually buy local honey, or stick with the grocery store brand?

🎯 Reader Challenge

This week, I challenge you to make Wheat Rolls and serve them in a fun way. Maybe it’s with soup, maybe it’s as sandwich sliders, maybe it’s with cinnamon butter. Post your creation with #LouLouGirlsWheatRolls so we can all drool together.

🥪 Leftover Remix

Roll Sliders: Fill with ham and cheese.
Bread Pudding: Cube and bake with custard.
French Toast Bites: Dip in egg mixture and pan‑fry.
Croutons: Cube and toast for salads.
Stuffing: Use in holiday stuffing.

💬 Reader prompt: Would you rather turn leftovers into sliders or French toast bites?

💭 Final Thoughts

These Wheat Rolls are proof that homemade bread can be both hearty and soft. They’re golden, slightly sweet, and versatile enough to be a weeknight side or a holiday centerpiece. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of baking?

Here’s the thing about rolls — they’re never just bread. They’re the sound of dough being kneaded, the joy of pulling apart a warm roll, the comfort of knowing dinner is going to be a hit.

And these Wheat Rolls? They’re a keeper. They’re hearty, they’re fluffy, they’re golden, they’re fun. They’re the kind of recipe that makes you feel like you’ve turned simple ingredients into something magical.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over flour‑covered counters, and building little traditions that make life tastier.

So here’s my challenge to you: bake these rolls, share them with your people, and then tell me your twist. Did you add herbs? Did you sneak in cheddar? Did you double the honey just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Homemade Bread Series” next? I’m dreaming up garlic knots, cinnamon swirl bread, and maybe even pretzel rolls.

Until then, may your rolls be golden, your butter melty, your honey sweet, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about baking — they’re about celebrating the little joys that make life delicious.

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