Whole Wheat Family Rolls

Steps

1. 1

   Mix dry ingredients

   • In a large bowl, whisk together 1½ cups whole wheat flour, 1½ cups all-purpose flour, 2¼ teaspoons instant yeast, and 1 teaspoon kosher salt.
   • Make sure the yeast is evenly distributed throughout the flour mixture (if using a stand mixer, use the paddle attachment for this step).

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   Ready when: mixture looks uniform

   Tip: Whisking the yeast into the flour prevents clumping when you add liquids.

2. 2

   Combine wet ingredients

   • In a separate small bowl, combine ¾ cup warm water (110°F / 43°C), ½ cup warm milk (110°F / 43°C), 2 tablespoons honey, and 3 tablespoons melted butter.
   • Stir until the honey dissolves.
   • Add the beaten egg and mix well.

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   Ready when: mixture is smooth and honey is fully incorporated

   Tip: Keep the liquids between 110°F and 115°F so the yeast activates without dying from heat.

3. 3

   Combine and knead dough

   • Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
   • If using a stand mixer, switch to the dough hook and knead on medium speed for 6–8 minutes.
   • If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes.
   • The dough should be soft, slightly sticky, and smooth.

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   Ready when: dough is elastic and springs back when poked, with no visible flour streaks

   Tip: Whole wheat flour absorbs more water than all-purpose, so don't add extra flour unless the dough is truly sticky and won't hold shape.

4. 4

   First rise

   • Shape the dough into a ball and place it in a lightly oiled large bowl, turning to coat all sides.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Let the dough rise in a warm place (around 75°F / 24°C) for about 60 minutes, or until it has roughly doubled in size.

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   Ready when: dough has visibly expanded and springs back slowly when poked

   Tip: If your kitchen is cool, try placing the dough in a turned-off oven with the light on, or a proofing box set to 75°F.

5. 5

   Punch down and divide

   • Gently punch down the dough to release gas.
   • Turn it out onto a lightly floured surface and divide it into 12 equal pieces (about 2 ounces / 55 grams each).
   • Roll each piece into a ball by cupping it in your palm and rolling it gently against the work surface.

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   Ready when: 12 evenly sized, smooth dough balls

   Tip: Use a kitchen scale if you have one to divide evenly, so all rolls bake at the same rate.

6. 6

   Shape and pan the rolls

   • Arrange the 12 dough balls seam-side down in a lightly oiled 13×9-inch (33×23 cm) baking pan.
   • Space them so they are touching but not overcrowded (they will expand during the second rise).
   • Cover the pan loosely with a damp towel or plastic wrap.

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   Ready when: rolls are arranged neatly and touching slightly

   Tip: Rolls that are touching will bake into a pull-apart loaf; if you prefer individual rolls, space them slightly farther apart.

7. 7

   Second riseOven 375°F / 190°C

   • Let the rolls rise uncovered or lightly covered in a warm place for about 45–60 minutes, until they have nearly doubled in height and are puffy and soft to the touch.
   • The rolls should fill the pan and be touching each other.
   • During the last 15 minutes of rising, preheat the oven to 375°F (190°C).

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   Ready when: rolls are visibly puffed and soft, filling most of the pan's space

   Tip: Do not let the rolls over-proof or they will collapse in the oven; they should rise to just below the rim of the pan.

8. 8

   Brush and bakeOven 375°F / 190°C

   • Just before baking, lightly brush the tops of the rolls with 1 tablespoon melted butter.
   • Place the pan on the center oven rack and bake at 375°F (190°C) for 18–22 minutes, until the rolls are golden brown on top and a thermometer inserted into the center of the center roll reads 190–195°F (88–90°C).

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   Ready when: tops are deep golden brown; internal temperature is 190–195°F (88–90°C)

   Tip: If the tops brown too quickly, tent loosely with foil for the last 5 minutes of baking.

9. 9

   Cool briefly and serve

   • Remove the pan from the oven and let the rolls cool in the pan for 5 minutes.
   • Turn out the rolls onto a wire rack or a cloth-lined basket to cool slightly, or serve them warm directly from the pan.
   • Brush again with melted butter for extra shine and richness, if desired.

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   Ready when: rolls are set enough to move without tearing

   Tip: Rolls are best eaten within a few hours of baking, while still warm or at room temperature.