30 Minute Honey Wheat Dinner Rolls

30 Minute Honey Wheat Dinner Rolls

Happy Wednesday! Let’s celebrate this halfway-through-the-week occasion with bread!

30 Minute Honey Wheat Dinner Rolls

My sister introduced me to these SUPER MAGICAL 30 minute rolls years ago. And they’re literally the only roll recipe I’d ever make. I mean, how can you ever go back to making rolls that take 5 hours when these only take 30 minutes?! Exactly.

This is my take on those rolls that I’ve been making for so long – and I LOVE them. They are so wholesome, nutty, fluffy, and delicious. I’ve noted substitutions in the recipe in case you want to swap out certain ingredients – but the one thing that really won’t work is trying to make these gluten-free. I’m sorry!!

I hope you love these rolls as much as we do – and be sure to leave a comment down below or shoot me an email if you try them!

30 Minute Honey Wheat Dinner Rolls

30 Minute Honey Wheat Dinner Rolls
Serves: 16
  • 1 c + 2 T hot water
  • 2 T yeast
  • ¼ c honey (can be substituted with ¼ c white sugar)
  • 5 T salted butter, melted (can be substituted with ⅓ c canola oil)
  • 1 egg
  • 1 t fine sea salt (increase to 1½ t if using canola oil)
  • 2 c white whole wheat flour (can substitute with regular whole wheat flour OR all-purpose flour OR bread flour)
  • 1½ c bread flour (can be substituted with all-purpose flour)
  1. Preheat oven to 400. Lightly grease a baking sheet or 9x13 pan.
  2. Combine water, yeast, honey or sugar, butter or oil, and egg in a large bowl fitted for a stand mixer. Whisk until combined. Let rest for ten minutes.
  3. Add in salt and flours, and knead with a dough hook for 3-5 minutes.
  4. On a clean, lightly floured surface, lightly knead the dough with your hands to form into a ball. Divide into sixteen evenly shaped balls. I like to do this by cutting the dough into four equal pieces, then cutting each of those in half, then cutting each of those in half - which will make sixteen. Hopefully that makes sense! I know they will seem small, but they will rise. Pinch the bottoms of each piece of dough and roll into a ball.
  5. Place the dough balls onto the baking sheet or inside the 9x13 pan, cover with plastic wrap, and let rest for 15 minutes.
  6. Bake for 10-12 minutes, until lightly golden brown on the tops and cooked through. The rolls take a couple minutes longer in the pan to cook than on the baking sheet, so be mindful of that. These rolls are best enjoyed the day they are made.


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  • Reply
    Alexa []
    November 8, 2017 at 9:12 pm

    DYING. Need these in my life so bad!! I’m having a carb moment, and I’m pretty sure I’d eat these for breakfast, lunch, and dinner. 🙂 Plus, the photos are beautiful and I want you to teach me your wayssssss!

    • Reply
      November 10, 2017 at 7:55 pm

      Aww thanks Alexa!! Oh whatever – you are the real food photography queen!

  • Reply
    November 8, 2017 at 5:38 pm

    Homemade rolls are the BEST!! I can only imagine how delicious these taste. Definitely adding to my list to try!

    • Reply
      November 10, 2017 at 7:55 pm

      Aren’t rolls the ultimate comfort food?! Thanks Liz!

  • Reply
    Nicole @ Bento Momentos
    November 8, 2017 at 9:48 am

    Yum, what a simple yet wholesome recipe! This bread looks perfect for butter and jam. Thanks for sharing 🙂

    • Reply
      November 10, 2017 at 7:56 pm

      Thanks Nicole!!

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