Homemade Dinner Rolls

You can have your rolls and eat them too. This recipe uses a combination whole wheat and all-purpose flour to add wholesomeness without skimping on flavor.

Prep Time: 30

Cook Time: 25

Recipe by: Melissa Behan, Lulu the Baker

Print Recipe Pin Recipe

Ingredients

1/2 cup warm water
2 tablespoons yeast
2 cups warm milk
2/3 cup sugar
2/3 cup butter melted
2 teaspoon salt
2 large eggs beaten
3 cups whole wheat flour
5 cups all-purpose flour

Instructions

In a glass measuring cup, combine warm water with yeast and a pinch of sugar. Let rest 5 minutes.
While the yeast is proofing, combine milk, sugar, butter, salt, and eggs in a large bowl and mix well. After the yeast mixture has started bubbling, add it to the bowl.
Blend in flour, a few cups at a time, until the dough is no longer sticky. Start with the whole wheat flour, adding all of it, then incorporate the all-purpose flour, adding just enough to make the dough kneadable (you might not need to use all 5 cups of the all-purpose flour).
Knead dough for 10 minutes on a lightly floured surface and roll into a ball. Lightly oil a large bowl, add dough, cover with a towel and let rise in a warm spot until doubled in size.
Once dough has risen, punch it down and knead it briefly.
On a floured surface, roll dough out to a 1″-thickness. Use a round cookie cutter or biscuit cutter to cut rolls (2½-3 inches). Place rolls, lightly touching, on a buttered cookie sheet, cover with a towel, and let rise 30 more minutes.
Meanwhile, preheat oven to 350°F.
Bake rolls 20-25 minutes, or until golden and hollow-sounding when lightly thumped. Remove from oven and let cool.