100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter


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Whole wheat flour can be so uncooperative. It doesn’t want to rise, or stays heavy and dense.

Problems solved. And whole wheat never tasted so good.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Using whole wheat flour is often the kiss of death in bread-making. It’s like adding lead to your dough. It’s just weighs it down and can cause bread to taste like a hockey puck.

Whole wheat has less gluten than white so it doesn’t want to get puffy, fluffy, and rise as well. Or rise at all.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Sure, it’s healthier than white all-purpose flour, but I don’t care how healthy something is if it doesn’t taste good.

After lots and lots of trial and error, and lots of bread that was only good enough to feed to the birds, I finally have whole wheat bread that I am 100% proud of.

And it’s 100% whole wheat.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

Many times whole wheat bread is a blend of 50/50, wheat and white. Many recipes suggest tossing some white all-purpose or white bread flour in with the wheat so the dough will rise better. And it will.

But I wanted 100% whole wheat, and now I have it.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

The rolls are so easy to make. It’s both a make-ahead and a no-knead dough, adapted from my No-Knead Make-Ahead Dinner Rolls.

They’re practically work-free because there’s no kneading. I don’t even use my stand mixer and simply stir the ingredients together with a wooden spoon in a bowl.

I make the dough and let it rise, then form 16 balls. I  bake 3 to 6 balls per day and keep the rest in the fridge. We have a family size of 3 and we don’t need 16 rolls all at once.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

The recipe is perfect for anyone who’s never worked with yeast because it’s almost impossible to screw up, which is saying something because whole wheat is involved.

If you can dump ingredients in a bowl and stir, you can make these.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

I love the flexibility of knowing I have dough waiting in the fridge. I can just grab a few balls, put them on a baking tray, let them come up to room temperature and rise for maybe an hour, and bake. Instant dinner rolls, and instant happy family.

I brush the tops with honey-butter before baking because it makes them even more scrumptious. Honey and wheat just go together. I serve them with honey butter, too.

Or skip the honey and use garlic butter. Or sprinkle with sesame seeds and use them as little slider or sandwiches buns. Form the dough into pretzels or bake as a loaf. So many possibilities.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

The whole wheat adds heartiness and nuttiness, without tasting too healthy or earthy, which can sometimes happen with whole wheat, and I know it’s a turnoff for some people.

They’re soft, fluffy, light. And healthy. And they’re make-ahead and no-knead.

I couldn’t ask for anything more from a dinner roll.

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - You'd never guess they're made entirely with whole wheat flour based on how soft, light & fluffy they are! If you've been searching for a whole wheat roll recipe, this is the one!

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

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Yield: 16

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter

100% Whole Wheat No-Knead Make Ahead Dinner Rolls with Honey Butter

These 100% whole wheat dinner rolls are soft, light, fluffy, and so easy. They’re practically work-free because there’s no kneading. If you can dump ingredients in a bowl and stir, you can make these. You can make the dough ahead of time, refrigerate it, and when you’re ready for fresh bread, bake off only what you need. You can use the dough for more than just dinner rolls. Try breadsticks, pretzels, or bake as a loaf; skip the honey and use garlic butter or add sesame seeds for hamburger buns. So many options and knowing you have dough in the fridge waiting makes having fresh rolls at any time an easy and do-able reality.

Prep Time 10 minutes
Cook Time 17 minutes
Additional Time 4 hours 33 minutes
Total Time 5 hours



  • 3/4 cup water, warmed to packaging directions - about 125F for Red Star Platinum yeast, about 105 to 115F for most other yeast
  • 3/4 cup milk, warmed
  • 1/4 cup honey
  • 2 to 3 tablespoons canola or vegetable oil
  • 1 tablespoon molasses
  • 2 1/4 teaspoons instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum
  • 3 cups whole wheat flour
  • pinch salt, optional and to taste

Honey Butter

  • 1/4 cup (half of one stick) unsalted butter, very soft
  • 2 to 3 tablespoons honey


  1. For the Rolls – Combine first 5 ingredients (through molasses) in a microwave-safe measuring cup or bowl and warm it to manufacturer’s directions on yeast packet, about 1 minute on high power. Take the temperature with a thermometer. If you don’t have one, mixture should be warm to the touch, but not hot. Err on the side of too cool rather than too hot because you don’t want to kill the yeast.
  2. Pour liquid mixture into a large mixing bowl and sprinkle the yeast over the top; wait 5 to 10 minutes, or until yeast is foamy. This means it’s alive and will work. (This is proofing and technically with instant dry yeast you don’t have to proof it, for active dry yeast; you should. I do it regardless)
  3. Add the flour, optional salt, and stir with a wooden spoon to combine. Then stir for about 1 more minute, mashing the dough around (this is as much ‘kneading’ as this recipe requires).
  4. Stir dough into a ball, cover the bowl with plasticwrap, and place in a warm, draft-free place to rise until doubled in bulk, about 3 hours. Whole wheat rises slowly so don’t be surprised if it takes a long time. Tip – Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.
  5. At this point you have a choice… If you plan to bake now (through step 11) punch dough down, remove it from bowl, and turn it out onto a well-floured surface. Knead it only so much as necessary to shape it into balls for rolls (I divide the dough into 16 rolls and they’re just a bit bigger than golf balls). Or form desired shapes such as a loaf, pretzels, breadsticks, etc. Use only what you need and save the rest for later in the refrigerator.
  6. Place balls of dough in a cooking sprayed round baking dish or pie plate, or in an 8×8 or 9×9 pan; size depends on how many you’re making. They can be close to each other, but not squished, or they’ll rise and bake into each other.
  7. Cover baking dish with plasticwrap, and allow rolls to rise in a warm, draft-free environment for about 1 hour, until almost doubled in size. I use the preheated oven trick again.
  8. In the final minutes of rising, preheat oven to 350F.
  9. For the Honey Butter – Stir to combine the butter and honey. Generously brush or spread the mixture with a knife over the top of each ball of dough before baking. Reserve remainder to serve with rolls after baking.
  10. Bake rolls for about 15 to 18 minutes, or until lightly golden and puffed. Baking time will vary greatly based on how many rolls you’re baking, or if it’s another shape such as a mini loaf, the size of the pan, and personal preference. Watch your bread, not the clock. Don’t overbake; they will dry out.
  11. Allow bread to cool momentarily in baking dish and serve as soon as it’s cool enough to handle. Rolls are best fresh, but will keep airtight for up to 4 days at room temperature or may be frozen for up to 4 months.
  12. If you plan to bake later – Take dough that’s risen for about 3 hours from step 4, punch it down, keep it covered, and refrigerate it. I prefer to portion the dough into 16 balls before refrigerating it so I can easily grab what I need over the next few days. Dough may be kept refrigerated for up to 5 days before baking.
  13. When you plan to bake, pick up at step 5 and follow through step 11.

Recipe adapted from No-Knead Make Ahead Dinner Rolls with Honey Butter

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 183Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 18mgCarbohydrates: 34gFiber: 5gSugar: 9gProtein: 6g

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  1. You were saying how hard it is to make wheat buns but your recipe doesn’t seem to have anything different than other wheat recipes just wondering if this will rise without any gluten.

  2. Hi Averie – I have made the soft whole wheat rolls a few times (love, love them) and always add a cup of oats to the mix. I was wondering if it would alter this recipe if an egg was added? Most of my other soft doughs all have 1 or 2 eggs in the recipe. Have you ever tested this recipe with an egg in it? Kindly yours, JamGirl

  3. First, I must comment on how pleased I am to have found this site, and the array of wonderful recipes you have posted. Being a novice in making bread, I love the No Kneads as I am unable to knead, and have no machine to do the work for me. I was anxious to try this recipe and was extremely pleased with it. I was surprised how well the whole wheat only flour made such a lovely end product, but in all fairness, you have to be well credited for the many hours of testing and baking before being satisfied enough to post the final results. Kudos on you!!! I personally love oats in my whole wheat breads and did add 1 Cup of quick oats to the initial batch of dough. Then after brushing with the honey butter prior to baking, I dusted it with a handful of oats as well. The end result was amazing. The oats did not seem to alter the texture as the crumb was still soft and the crust came out quite tasty. I did re-brush with the honey butter to keep the crust soft once fully baked as directed. So – thank you for all your hard work that make my attempts that much easier. Kindly yours, JamGirl

    Rating: 5
    1. Thanks for the 5 star review, glad you found my site and are loving the recipe, and glad your oats additions to this loaf worked out great!

      I appreciate you recognizing that all my recipes come with a ton of hard work behind the scenes – something I think is lost on the majority – so I appreciate your heartfelt thanks a ton! (especially after today where I made and photographed 3 recipes, but it started last night with baking at 11pm and then getting up bright and early to start shooting and cooking the rest for the camera, long days!)

  4. Hi Averie,
    Wld like to have a go at this recipe. Would u refer me to site where I could convert the cups into grams.
    Thank you

    1. I would just do a Google search. I don’t often use sites like that so cannot make a recommendation.

  5. Have you considered showing pictures you your dough so that I may compare. I’ve made bread before, but not ‘no-knead’ bread. I don’t think my dough looks like how it should. But I’m not sure what it should look like.

  6. I am new to bread making and tried several other recipes from this blog. I was really looking forward for this recipe but it was a let down. i have already tried several times. Is there a trick in rolling the buns, because when I let my rolls sit for rising the surface is not smooth and it is sort of porous unlike the refined flour ones. Could you give me some advice. Really looking forward for a healthy bread.

    1. Not sure what to say with this – it’s hard to troubleshoot from afar when you don’t watch someone make the recipe and we’re not in the kitchen together. The only thing I can say is that if it’s a texture issue, maybe try switching brands of yeast and flour. I use Red Star and King Arthur. Thanks for trying the recipe.

  7. I have had many successful tries with Averie’s recipes, unfortunately, this one didn’t work out. I put the rolls in the fridge just as directed, and the were merged into one big glob this morning. I let them rise for 2 hours this morning, and nothing, no rise whatsoever. They won’t work for me. Love a lot on this site though!

    1. It could be the yeast, the flour/water ratios based on different brands, the humidity or lackthereof, etc. Bread-making is a delicate science and especially!! with whole wheat flour since it has much less available gluten which is why people can struggle with whole wheat recipes. Thanks for giving it a try.

  8. Hi there! We’ve recently switched to only whole grain and dinner rolls have been so difficult to find. I’m a working single mom, so I was hoping to find some already made in the store, but since there were none to be found I searched for a recipe and found yours! Thanks so much for putting this out there! I made the dough last night and put it in the fridge so that I can use it for tonight’s dinner (not baked yet). When I let it rise it was extremely sticky. I see that a few other people commented on this, so I’m already feeling a little better. I added more flour, a little at a time, until I felt that it was a normal consistency (I make bread every holiday, but it’s white bread… maybe it’s different??). I rolled the dough into balls and put them back in the bowl and into the fridge. I checked on them this morning and they had merged into one big roll that looked a little sticky again. Is this normal? I’m in SoCal, too, so I don’t think it’s a humidity issue. At this point I’m going to bake them either way because I’ve put too much effort in to not at least try! I just wondered if this was normal and if it isn’t if you have any suggestions. Thanks in advance!

    1. Whole wheat needs A LOT more moisture/water than regular all-purpose flour needs when it rises in order for the finished result not to taste dry and/or for it to even bake up properly. I think you’ll be fine based on everything you said and since you’re a fairly experienced breadmaker it sounds like, I would just trust your intuition and if it’s ridiculously wet/sticky, then add flour (but try not to overdo it). Bread as you know is a game of trial and error sometimes, but I definitely think you’re on the right track. LMK how it goes!

  9. We just made these for Thanksgiving with homemade jam and they were such a hit! I even shaped some like little pumpkins using some kitchen twine and they held their shape perfectly! I just linked back to this recipe on my post today at growwildmychild.com Thanks for the inspiration!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Your pumpkin idea sounds fabulous and adorable! Thanks for linking up!

  10. Can you double this recipe with no troubles? I am having a lot of people over this weekend and would need more than one batch but don’t want to make it 2 processes.

    1. I haven’t tried doubling this recipe so can’t say for sure. Probably would be fine but again, haven’t personally tried.

  11. Here is my update on these
    After cooling the yeast taste went away they were beautiful
    And my baby loves these so much
    Thank you

  12. I loved the texture and fluffiness one problem with mine was I could taste the terrible sour yeast I don’t know if it’s because too much yeast or because it was sitting in the fridge overnight ???
    My toddler wasn’t bothered by it lol

    1. Sometimes the longer yeast is allow to develop, it can take on a stronger flavor. And some brands, some people, are just more intense/sensitive to the flavor. I would shorter the ‘make ahead’ portion since you’re sensitive to it and you likely will be happier with the flavor. Thanks for trying the recipe!

  13. Hi Averie, i make these buns a few time, the dough is extremely sticky and i manage to make into dinner buns. They came out soft and fluffy but the top is brown but bottom feel underbake. I wonder is because the dough too wet or i chose a nonstick tray? I not from America and they don’t sell king arthur flour here in Singapore. I have been using white wheat flour. Do i still stick to 3 cup?
    Is possible to give the recipe in grams?
    The buns became a bit flat and dense on the 3rd day when we took out from fridge. Is that normal?
    Sorry i am very new in bread making.

    1. To your questions…
      First, I would say do NOT keep rolls/bread in the fridge. They will not taste their best, and that said, bread is always best the first and second day so by the 3rd day, no matter where you’re storing it, it’s not going to be as light and soft. And the fridge is making it worse.

      You should bake these in a pan rather than a baking sheet/tray, that may help the browning situation on the bottom.

      If the dough is way too sticky, add more flour. It will be climate dependent and ingredient-dependent so it’s impossible for me to say for sure exactly how much to use.

  14. Averie I was so sad these did not turn out. I followed the recipe exactly but the dough was insanely wet and sticky. After the 3 hour rise when the dough doubled I added even more flour, 1/4 cup at a time, and unfortunately it did nothing. I added an additional almost 2 cups and left the dough to rise again. To shape I had to coat my hands with oil because it was so sticky. I allowed these to bake and they were semi-fluffy, however, flat and the only flavor was whole wheat flour.

    1. Sorry that these didn’t work for you. I’ve never had any trouble so can’t exactly speak to what happened for you. Sounds like your climate must be much more humid than San Diego where I’m at. With bread-baking, it’s very hard to troubleshoot where someone went wrong but for you, I think adding flour in the BEGINNING before you even let them rise, that was the time to do it, not halfway through adding all that additional flour. That was one issue. I use King Arthur brand flour and Platinum yeast; I swear by both of those brands and if you used other brands, you will get different results. As for the taste, yes they’re very! wheaty since they’re made with 100% w.w. flour. The honey butter is a nice balance though I think.

      1. Thank you for the feedback! I will give them a go one more time and let you know how it goes. Either way, your recipes are fabulous and just because this one (out of hundreds) did not work for me doesn’t mean it is a bad recipe :)

  15. Have you tried freezing the dough after you roll them into balls? I prefer fresh baked bread but love to make large batches of dough at once. I was thinking after rising, punch it down, then freeze the raw rolled balls on a cookie sheet then put them into a bag? That way I could take out however many I wanted, thaw them and let them rise then bake. Just curious if you had tried this with this recipe. Thanks! I’ve been searching for a good whole wheat roll recipe for a while.

    1. I think your method could work and I haven’t tried it with these per se but I do that with other dough. I feel like that method is 90% as good as if you do it without ‘cheating’ as I will call it. The problem otherwise as you say if you don’t cheat and freeze, is that you end up with a dozen rolls++ and unless you’re having an event, you likely don’t need that many, all at once. So yes, try freezing and see what you think using the method you outlined; that’s exactly when I freeze my dough balls.

  16. Can’t wait to make this! Question, I’m running low on wheat flour (maybe 2.5c available now), will it matter if I add a bit of AP flour to get the dough to the right consistency?

  17. WOW!! truly the best bread I ever made! thank you so much for sharing. This recipe is going in my binder for keeps.

    1. Thanks for trying it & glad it’s the best bread you’ve ever made – and 100% whole wheat at that! Fabulous to hear!

  18. Amazing recipe! Can not ask for better. Just made these soft buns and having them with cheese. Too yummmyyy… Thanks for sharing this amazing recipe :)

  19. I really want to make these, but I don’t like molasses. Could I substitute something else, like honey or maple syrup, that could work too? Thanks!

    1. Yes you could use either of those things or just omit. Even if you don’t like molasses, it doesn’t make the rolls taste like it, but instead just gives a richer taste to them and balances the wheat taste, but sub/omit as desired.

    1. It’s really up to you how many you want to make at one time, and how big/small you roll them, as to how many you want to place in the pan. Don’t crowd them and use your judgment. Enjoy!

  20. The only thing I left out was the molasses.. Mine did not turn out as delicious! Or maybe my oven was not hot enough! :( but yours definately look so delicious and made me drool ;)
    Maybe next time, they will turn out better. They were soo very heavy and dense!

    1. If they were very heavy and dense that generally means that dough was over-floured or didn’t rise properly or for long enough. Do NOT RUSH the rising process. If it takes 3-4 hours for the first rise, so be it. Make sure the dough is nearly doubled in size/bulk before moving on. Also the molasses is a nice food source for the yeast and will help them work even better, i.e. a lighter loaf. You may want to include it next time. And then also making sure your oven temp is calibrated properly – so it gets that nice pop of hot air is important. You could even bake at 400F for about 5-10 mins and then lower the temp to 350F for as long as it takes to finish baking.

  21. I just baked them and already had two!! they were so soft and they didn’t even taste like whole grain!! I had one problem though, which occurred also when I made the white no knead rolls, the rolls seem to spread and they came out a bit flat. I was wondering if it was because they were a bit too sticky when I put them in the oven and maybe I should have added more flour to the dough. Anyways, they still tasted brilliant! Thanks!

    1. Thanks for trying these Monica and so glad you like them! I would say that if they’re spreading on you, yes, you could have used more flour to prevent them from coming out as flat. The more flour you add, the more structure it will give the dough; it will also make it denser. I prefer flatter and less dense and lighter-weight rolls to puffier ones that are denser. Play around with the flour to strike a happy balance with what works for you – sounds like you’re really close! So glad you enjoyed these and the other rolls, too!

  22. These rolls look incredible Averie! I love wheat rolls and you are so smart baking them up in batches as you need them. Totally going to be using that idea! Pinned!

    1. Thanks for pinning Trish! And as a bread maker, you know that sometimes you don’t need it ALL at once. These are great b/c you can just bake off what you need, as you need it.

  23. Hi, I am making these rolls right now and I am wondering if the dough is too loose. Should the dough be wetter than all purpose yeast dough? Thanks, Dawn

    1. I don’t know what’s in your mixing bowl so don’t know what’s too loose and what’s not. As long as the dough has risen, you’re fine. I would keep the dough fairly loose and wet – and yes, more moist than using regular all-purpose. Whole wheat absorbs more water and needs it. You can always add more flour after a 2-3 hour rise if you think it hasn’t risen enough or is still too loose. Toss in another 1/4 cup or so, but I would just wait and have faith and patience in the recipe before over-flouring. If you are in a hot/humid climate, you may need more flour than dry San Diego, too. Keep me posted.

      1. Well, I must of done something right. They were perfect. I shaped them for sandwich rolls and we had shrimp salad sandwiches. Thanks for your help. Dawn

      2. YAY!!! I had a feeling they would come together! And they’re perfect you say – so awesome to hear that. All whole-wheat dough I’ve learned needs lots of moisture – glad these worked out so well for you!

  24. This bread looks fantastic!!!! Love that it’s 100% whole wheat! I could eat this all the time! ;)

  25. Oh, I bet these would make delicious pretzels – with spicy mustard and sea salt…ok, now I’m Starving!! :D

    1. They did and do! I took some extra dough from another batch and made pretzels with them – baked them at about 400 for about 10 mins. Same as in my 1-hour Pretzel recipe, brushed with butter before baking, and sea salt sprinkle after. So good!

  26. Hi Averie :) I’m so glad I discovered your blog because I’ve recently tried, not very successfully to bake with wholewheat flour! I’m dying to try these rolls but want to make a small amount since we’re just two of us at home. Do you think I could scale all the ingredients down 1/3rd for a small loaf? Or is it not as simple as that? :)

    1. I would honestly just make the full batch, it’s a very small batch to begin with, as bread goes. About 16 rolls and as I indicated in the post, you can leave this dough in your fridge and graze on it, over the course of a week. Or bake it all at once and freeze the finished rolls and just take 2 out every day, for as long as they last. Working with 1/3 the batch size would just be almost more work than it’s worth…my opinion of course. And thanks for finding me!

  27. Wonderful recipe! I have love affair with any bread. Now I have recipe for day when I am too busy to kneed. Even though I love the process of making bread, real life does not stop for baking.

  28. These look incredible Averie. I love that they are 100% whole wheat! I can’t wait to try them!

    1. I know you make bread and so you know what a gift it is to have a make ahead dough AND wheat that rises and isn’t dense and heavy :)

  29. I always think whole wheat flour makes things so dense and too wheaty but these look as light and fluffy as you describe. And so easy to make.

  30. I can’t wait to try these! I have been looking for an amazing wheat roll recipe everywhere and have been unsuccessful until now!

    1. Without a doubt, the best wheat rolls/bread (and 100% WW at that!) that I have ever made, hands down. And….the easiest!

      LMK what you think of them!

  31. So fluffy and beautifully round! And with whole wheat and honey butter? Sounds amazing!

  32. I love baking and this is perfect. The no knead caught my attention immediately and that you made it healthy, what more can we ask in a recipe. I am pinning this.

  33. If it ever cools off enough to turn on the oven, these will be one of the first things I try – Pinning & tweeting in the meantime!

    1. Thanks for pinning and the tweet! And the nice thing is that they only have to bake for about 15 mins – so you won’t even need to get your house too hot! :) And just think how fast the dough will rise. Lol

  34. You are so brilliant! Those are the most gorgeous whole wheat rolls I’ve ever seen, I need to try them soon. And they look perfect for sandwich makin’

  35. I love the flavor using whole wheat flour gives to homemade breads. Your rolls look so delicious Averie. I really need to make some homemade rolls now!

  36. OK. These look seriously to die for!! I love your dinner roll recipes, and to find a great whole wheat and NO KNEAD recipe is really fabulous! Cannot wait to give these a try!!

  37. Hi :) I’m really curious as to how these rolls ended up so light? Through your trial and error, did you come across some secret method??

    1. As I said in the post, I made dozens and dozens of bad loaves before trial and error, and adaptation my own recipe, and a little bit of luck – all finally paid off.

  38. Hooray for 100% whole wheat rolls! I’m so excited to try these, Averie! I’m with you that it’s not worth having bread if it doesn’t taste good, so whole wheat bread that is light and delicious is well worth celebrating.

    1. You know how hard it can be with whole wheat, but I am finally happy with this version!

  39. To be honest, my kids prefer fluffy white bread… They eat whole eat bread too, but I know they will choose white if there are both option. I like your confidence in this whole wheat bread which is why I already saved the recipe! Thank you for trying really hard to get a perfect recipe and sharing it with us!

    1. thanks for pinning and yes it was HARD to get a WW flour bread that I was happy with – but finally got it!

  40. “Brushing the tops with honey-butter”? Yeah, that’s what totally sold me on this.

  41. You are killing me with these bread posts. Just scrolling through the photos and the ones at the end, I’m salivating. I NEVER miss bread until I see your posts.

    I used to bake only with 100% whole wheat flour, so I know how challenging it is. But your photos are incredible. You can just see how light and fluffy these are. That, with the nutty, hearty flavor? Might be worth getting ‘glutened’ for these.

    1. Totally worth getting glutened for. They are, without a doubt, the BEST WW bread/rolls etc of any kind I’ve ever made, by a landslide. I finally, finally!!! have a recipe that’s worthwhile. Not dense, heavy, nothing like that. Glad the pics convey how they really are in real life! :)

  42. These look PERFECT! I can’t believe how easy they are, plus 100% whole wheat, AND fluffy!!! And omg yummmyyy honey butter. I also love the idea of using these as lil buns for sliders!

    1. I know you make bread (pinned your flaky biscuits just today!) but you know that WW flour is a real pain. And yes, these are so easy! And i want one of your biscuits!

  43. I much prefer the flavor of whole wheat breads over regular white (unless it’s something awesome like a baguette or a classic sourdough), and it definitely seems like you’ve nailed it with these dinner rolls! Love the thought of making these for sliders.

  44. I adore this recipe, Averie! Baking with whole wheat flour is so much harder than one might think. It’s completely different than baking with all-purpose. Truly changes the texture and taste of anything it touches. I love eating whole wheat breads because I can feel better about it – but not when it is ovely dense and heavy. This recipe is a miracle! Soft, fluffy, and whole wheat all in one. And I laughed reading this “…but I don’t care how healthy something is if it doesn’t taste good.” – because yesterday I tried to convince myself I liked pure vegetable juice that I made in my juicer (just juiced some greens and cucumbers) and I had to add a green apple. It was gross, what was I thinking!!??

    1. Sally you know from being a bread-baker what a chore it can be to make bread (or anything) with WW flour because it’s so heavy and doesn’t want to rise. So the fact that these rise well, don’t need kneading, and you can make them ahead and just park the dough, it’s my little dream recipe but I may be in the minority – or at least in the minority that get excited about these types of things :) Most people only seem to get excited about gooey cookies these days :)

      And juicing…good for you. I sold off a couple of my juicers last fall. Now I kind of wish I hadn’t. But I hated them. The cleanup sucked. I need to get a juicer that the cleanup isn’t so hideous. Both of them were very pricey little numbers. Sigh. But I need to try again. And yes, greens and cukes are hardcore. I don’t mind cucumber juice but depending on the greens, it can be so bitter!

  45. Love the no-knead thing, and I would devour these rolls since one of my major weaknesses is fresh-baked bread. I need that Artisan bread cookbook you recommended!

  46. This is an awesome recipe Averie. I need to make more whole wheat things, thanks for doing the trial and error for me. :)

    1. And thanks for pinning. I know you know as a bread-maker that whole wheat can be a real pain, so I was especially happy about these :)

  47. Now don’t those rolls look gorgeous!! The pictures really capture all the wheaty goodness!

  48. yesyesyes!!
    We are having guests for dinner and I was seriously gonna come sift through your bread recipes for a good dinner roll (have yet to make those pretty oatmeal rolls) but this new one is such a winner!!! AND I’ll be able to get everything else done. Thanks, girlie!!

    1. Total serendipity then! And meant to be! Please LMK how it goes if you make these – or make the white version – or a combo of them. These are truly the lightest, fluffiest (and easiest!!) wheat rolls I have ever made. After dozens of bricks, I finally have my light and fluffies :) Hope you & the fam are having a great weekend!

      1. I am so glad you made them! Same day I posted them – that is awesome! Thanks for trying them!! :)

  49. 100% Whole Wheat and it’s not dense? You go gurrrrrl! I have tried so many times to work out a whole wheat loaf, but it almost always fails. I still end up eating it! :) I will most definitely give your recipe a go!

  50. Yes!! This is exactly what I was waiting for! You left me hanging with those white rolls. I can totally make this vegan using almond milk and I’m def going to try using spelt. My project for my next day off- will let you know how it goes! BREAD!!!

    1. I told a few ppl I had a whole wheat version coming – can’t remember if you were one? But yes, this is the one! Enjoy & LMK how it goes!

  51. Yes! I’m yeast bread challenged. I love that you can only make a few of these at a time and that they’re 100% whole wheat!

  52. They are beautiful, Averie! I love using 50/50 for the very same reason you stated above. The bread always seem to turn out better. But man these look awesome and I can not believe they are 100% whole wheat. That is just awesome. They really look light, fluffy and perfect. Plus, that honey butter just tops everything off!

    1. As someone who works with yeast and makes a ton of bread, you KNOW full well how HARD 100% whole wheat can be b/c it’s so stubborn, thus, most people do 50/50. But yes, they are 100% WW and on top of that, no knead and make ahead. Like I said, they’re my dream rolls :)

  53. I love the health factor of whole wheat, but you’re right- it is so hard to bake with and not be too chewy and dense. I love that this is 100% whole wheat, and practically work free! It’s a perfect recipe. :)

    1. Thanks – I agree on pretty much a perfect recipe. No knead, make ahead, 100% whole wheat that’s not lead balloons. As a bread maker, you know how hard it can be to get any one of those things happening :)

  54. I am out of my regular whole wheat flour but I think I have just enough spelt flour and would love to try this. There is a bread recipe on the back of the bag but I like the milk and molasses in yours. I/we are loving these savory recipes you’ve been posting! My beets and carrots are in their balsamic pickle bath and I am anxious to serve them today for lunch, so I’ll go back and report on that later today.

    1. Oh your beets sound wonderful! Yes, get back to me when they’re done and LMK how they are. I was literally eating balsamic reduction on top of some black beans earlier and it was more balsamic than beans. I love that stuff:)

      And the milk/molasses in these gave them such a great texture and flavor. I don’t trust any whole wheat recipes anymore b/c they all let me down – til this one. Finally….I came up with one I was happy with!

  55. I love how you keep improving on older recipes, Averie- and we have an excess of whole wheat flour in our pantry right now, so this is perfect! Thanks!