When our family began the process of switching our kitchen to fresh milled flour, my kids craved white bread. These Fluffy White-whole wheat dinner rolls were the perfect recipe to ease us into this new way of baking.
This recipe is light, fluffy and white in color, so my kids were willing to try it. If you are like me, nothing is more frustrating than baking all day and no one wants to even try it because it looks “different.”
By using a blend of Hard White wheat and Khorasan (Kamut) flour, this recipe achieves not only the look of white bread, but the subtle flavor of wheat that we are all more accustomed to in store-bought flour.
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
This post may contain affiliate links, please see our privacy policy for details.
Table of Contents
Equipment needed to make Fluffy White-Wheat Dinner Rolls
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- Small Sauce pan
- Parchment Paper
- Pastry Brush
- Sheet Pan
Everything listed above can be found in, Shop my kitchen!
Ingredients for Dinner Rolls
- Hard White Wheat Berries & Khorasan (Kamut Wheat)-You can use any variety here. We like this ratio of hard to soft grains. It provides the structure needed but softens the texture and provides great flavor.
- Yeast-Instant
- Honey-You can substitute maple syrup
- Salt–Redmond’s Real salt is all I use!
- Water
- Olive Oil
How to make Dinner Rolls
Yeast Rolls
- Mill your hard white wheat and Khorasan wheat berries into flour.
- Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
- To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
- After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. You should be able to pull the dough between your fingers without tearing. This is called the Windowpane test. It proves the gluten structure is developed!
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to roll it out.
- Weigh out 24, 70g balls of dough.
- Shape dinner rolls by pulling the dough and pressing into the center. Work your way around the outside of each ball of dough creating a smooth surface on the opposite side. Flip the ball of dough over and working in a circular motion, wrapping your fingers around and the under the dough to create dough tension. Pinch the dough on the bottom side to close up the dough where it comes together in the center.
- Place rolls on a parchment lined sheet pan, slightly touching.
- Cover with a tea towel and allow to proof while you preheat your oven to 350 degrees F.
- Bake for 20-25 minutes until the rolls are golden brown.
- Immediately after removing from the oven, take a stick of butter and brush over the top of the rolls allowing the butter to melt and coat the entire top.
- Serve warm.
- Store in an airtight container on the counter for 3 days.
Fluffy Dinner Rolls
Equipment
Ingredients
Yeast Dough
- 700 grams Hard White Wheat
- 220 grams Khorasan (Kamut) Can sub other soft grain
- 4 tsp instant yeast
- 2 Tbsp honey
- 4 Tbsp olive oil
- 708 g water 3 cups
- 1 Tbsp salt
- 1/2 stick butter for topping the bread after baking
Instructions
Yeast Rolls
- Mill your hard white and Khorasan (Kamut) wheat berries into flour.
- Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball.
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to roll it out.
- Weigh out 24, 70g balls of dough.
- Shape dinner rolls by pulling the dough and pressing into the center. Work your way around the outside of each ball of dough creating a smooth surface on the opposite side. Flip the ball of dough over and working in a circular motion, wrapping your fingers around and the under the dough to create dough tension. Pinch the dough on the bottom side to close up the dough where it comes together in the center.
- Cover with a tea towel and allow to proof while you preheat your oven to 350 degrees F.
- Bake for 20-25 minutes until the rolls are golden brown.
- Immediately after removing from the oven, take a stick of butter and brush over the top of the rolls allowing the butter to melt and coat the entire top.
- Serve warm.
- Store in an airtight container on the counter for 3 days.
Nutrition
Frequently asked questions about Fluffy Dinner Rolls?
Can I make this ahead of time?
This recipe is truly the most resiliant and forgiving recipe I’ve made! You can even freeze the dough after mixing in a ziplock bag or other airtight container, place in the fridge to thaw overnight and then continue the recipe!
My Rolls are splitting on the sides when they bake?
Proofing and Shaping are the 2 things that could be the issue here. Be sure when you are shaping your rolls, you are getting good dough tension on the smooth side of the roll. Watch the short video clip above. After you have a smooth top, you want to make sure and pinch the bottom of the dough to seal it off well. The 2 proofing periods are crucial. Make sure your dough is doubling on the first proof, and then after you shape your rolls, allow them to proof until they pass the poke test. The rolls should be poked and the indention should not fill back in immediately. This lets us know the dough has risen as much as it can before baking.
Do I need an egg wash on the rolls?
While you certainly can, I like to leave it off of this recipe so the outside of my roll remains very soft. By rubbing butter on the outside after baking, it keeps our rolls even softer!
Tips and Tricks:
I love this recipe! You can also use it for Pizza crust and Focaccia with a few simple modifications!
Fig Cake with Brown Butter Icing
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Fluffy White-Whole Wheat dinner rolls as much as my family does. If you make this recipe, please share and tag me onInstagram orFacebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
Bailey Basics is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.