Fresh bread is the absolute best. I make bread as often as I can, something like every other weekend. I love these 60 minute 50/50 whole wheat dinner rolls because they are fast and easy to make with deliciously soft and fluffy interiors, perfect for when you have a craving for fresh bread.
Lets answer a few questions about the recipe next, including why 50/50 whole wheat? And why 60 minutes?
I make these rolls 50/50 with whole wheat flour and all-purpose flour. I find this is the best ratio to keep the bread fluffy and soft while adding whole grain goodness. While you can increase the whole wheat flour to 100%, the result is much drier and denser.
I used white (golden) whole wheat flour because I adore its soft texture. Red (regular) whole wheat flour will do just as well but will produce a stronger flavor and color, with a slightly denser crumb.
Many bread recipes take all afternoon to make because they require two long rises. That produces a stronger loaf that can withstand slicing for sandwiches, but rolls can do without all that.
The ratio of yeast to flour is increased in this recipe to shorten the single rise time so that you can go from grabbing your mixing bowl to pulling the bread out of the oven within 60 minutes.
Variations to the 60 minute 50/50 Whole Wheat Dinner Rolls recipe:
- Why egg? The proteins in the egg helps to add structure to strengthen the bread, the fats help with binding to make a smooth texture, and the whites help the bread to be light and fluffy. You can swap in 3 TBS plain yogurt in place of the egg if you wish. I have done it with success using Greek yogurt, but I have not tried a vegan yogurt (which may be lacking the proteins found in an egg).
- What type of whole wheat flour? I love to use white whole wheat flour for its light color and soft texture. You can use regular (red) whole wheat flour as well without changing the ratio. It will produce a stronger flavor, darker color and slightly denser crumb.
- Make more or fewer rolls. Nine rolls fit nicely into a 9×9 pan, but I have also split the rolls up to make 10-12 so you get a few more servings. They will bake for 1-2 minutes less if they are smaller (10-12 rolls), or 1-2 minutes more if you make them bigger (8 rolls).
- Why sugar? A little sugar is necessary to get the yeast to activate quickly. I love a slightly sweeter flavor in my dinner rolls, so I use a tablespoon (which is not a lot spread across 9 rolls). You can reduce the sugar to only 1 tsp if you want a low sugar recipe. Honey can also be used in place of the sugar. Mix honey with the water before adding to the dough.
60 Minute 50/50 Whole Wheat Dinner Rolls
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hour
- Yield: 9
- Category: Side
Ingredients
- 2 ¼ tsp rapid rise yeast (1 packet)
- 1 cup all-purpose flour, plus one TBS for kneading
- 1 cup white whole wheat flour, plus one TBS for kneading
- 1 TBS sugar
- ¼ tsp salt
- 2/3 cup water, heated to 120 F
- 3 TBS oil, avocado, canola or vegetable
- 1 egg, beaten
Instructions
- Grease a 9×9 baking pan and set aside.
- Stir together yeast, 1 cup white whole wheat flour, 1 cup all-purpose flour, sugar and salt in the bowl of a stand mixer. Pour in the heated water, oil and egg. Mix on low with a dough hook for 3-4 minutes, adding the remaining flour 1 TBS at a time as the mixture starts to look sticky in the bowl. The dough should be smooth and elastic when finished mixing with the dough hook, and may still stick to the sides of the bowl.
- Scoop dough out of the mixing bowl and place on a clean, floured working surface. Divide into 9 portions. This is easiest if you divide it into thirds, then divide each third into thirds. Form each portion into a ball by flattening it slightly, and folding four corners into the center, and pinching the seam shut. This creates tension over the top so the bread rises well. Place each roll seam side down in the greased baking pan.
- Preheat the oven to 400 F. Place the rolls on the stove top and cover the baking pan with a damp kitchen towel for 15-30 minutes, or until the dough is puffy (see photos). A little heat from the preheating oven will help the dough start rising, and the damp towel prevents them from drying out.
- Bake in the preheated oven for 13-15 minutes, or until golden brown.
Do you have the Nutritional information?
I am just a home cook, not a nutritionist, therefore I don’t provide nutritional information. I suggest finding a recipe nutrition calculator on the web or in an app that you trust.
Can you make the dough in advance and freeze/refrigerate?
In theory, yes, but I have not experimented with freezing or refrigerating so I cannot recommend time lines. If you make the individual rolls and place them in the fridge, you should be able to watch them and transfer them to the oven out when they puff up to the right size (timing will vary based on the temperature of the fridge; Maybe an hour in the fridge instead of 30 minutes at room temp).