Total Time
3hrs 15mins
Prep 3 hrs
Cook 15 mins

These dinner rolls bake to a beautiful golden brown. They are hearty with whole wheat and rich with old-fashioned goodness !

Ingredients Nutrition


  1. Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
  2. Allow the machine to complete its cycle.
  3. Transfer the dough to a lightly floured surface and divide it into 12 pieces.
  4. Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour.
  5. Bake rolls in a preheated 375ºF for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter.
  6. Serve warm.
  7. Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.


Most Helpful

Wonderful, tender dinner rolls that are more healthy than white flour alone. I used my bread machine to prepare the dough which made it really easy. Thanks for posting. I am saving in my "Tried and True" folder.

TXOLDHAM January 26, 2010

I thought these were amazing rolls. I made them pretty much as written, though I used canola oil. I gave them a full one hour to raise after shaping and they were soft and tender for as much wheat flour as they have in them.

MollyJ January 23, 2011

Very good! I've tried a few roll recipes lately, and this has been my favorite. Subbed in canola oil and reduced the sugar because I was making them as burger buns, but other than that stuck to the recipe. These had a lovely, hearty wheat flavor. I made them slider roll size, and they were perfect. They held together nicely, and they held up to my loaded turkey sliders very well. This is my new go-to roll recipe. I'll probably take other reviewers' advice and add vital wheat gluten and eliminate white flour next time. Thanks for posting such a great recipe!

yellow_apple30 September 25, 2010

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