Bread Machine Wheat Rolls
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With the help of a bread machine, you can make homemade wheat rolls at home. Follow our detailed instructions and pro tips for fluffy, moist, and delicious Bread Machine Wheat Rolls. Perfect for holidays or to stock the freezer!
If you want a version of this recipe without the wheat, hop over to our Bread Machine Dinner Rolls.
Why Use a Bread Machine to Make Rolls?
Delicious rolls can be made without a bread machine. It’s true.
But, you’ll love the convenience of dumping ingredients into the machine, pushing a button, and having perfectly prepped dough ready for rolling and baking.
This is one of the many reasons I love using a bread machine for recipes like our Cinnamon Rolls and Panini Bread.
“What Bread Machine Do You Use?”
I don’t need a bread machine with a lot of bells and whistles. I need a quality, reliable bread machine. I’ve found this Oster brand to work great for the recipes I use.
Ingredients in Bread Machine Wheat Rolls
I tested this recipe over and over… and over and over again to really nail down what made the best roll recipe.
I even tweaked it one more time after taking the ingredient picture! (Milk shouldn’t be in the picture. It made the dough just a bit too sticky!)
Here is what you need:
- Water – lukewarm
- Unsalted butter – If you have salted butter, it’s ok. But when adding in salt, only use 3/4 tsp instead of the 1 teaspoon called for.
- Sugar
- Salt
- Egg
- Regular, All-Purpose flour
- White Whole Wheat flour – This is different than down the pipe whole wheat flour. White whole wheat yields fluffier results.
- Dry active yeast – Quick rise will work too. Dough will rise more quickly if using this though.
*Note: Although the image above mistakenly shows milk as an ingredient, there is no milk in this recipe. Sorry about that!
How to Make Bread Machine Wheat Rolls
Here’s a step-by-step overview to scan before you get started. The full recipe is below.
Step 1: Make the Dough
There are 3 steps to making the dough.
- Add the ingredients to the bread pan, ending with flour.
- Run the dough cycle. Every machine is different but this should be around 90 minutes. Dough should be soft and puffy at the end.
- Remove the bread pan and punch the dough down. (Kids love helping with this!) This helps air escape.
Step 2: Roll the Dough into Balls & Let Them Rise
Working with one roll at a time, round the dough into smooth, taut balls. Aim for them to be about the size of golf balls.
Tip: How to Make The Rolls Extra Smooth on Top
After rolling a portion of the dough into a ball, pull the outer edges up and towards the center of the dough, all around. Gently pinch the pulled edges together. Turn the ball over so that the seam side is facing down, unseen on your baking sheet.
Cover the dough balls loosely with plastic wrap or a tea towel and let them rise in a warm environment for about 1 hour until they are light and fluffy. They should double in size.
Timing will be a bit different depending on the temperature and humidity.
Step 3: Bake the Rolls
Once the rolls have almost doubled in size, preheat the oven to 350°F.
Bake the rolls for about 15-17 minutes or until starting to brown on top. Remove and let cool a bit before serving.
How to Make Rolls Ahead of Time
There are many times you may want to prep the dough ahead of time. Then you simply need to let them do their second rise on the counter and bake them.
These make-ahead options are especially helpful if you want fresh-baked rolls for Easter lunch, Thanksgiving, Birthday dinner, or on Christmas.
To Prepare Dough for the Fridge:
After the dough is made and shaped into the rolls, cover tightly and refrigerate for up to one day.
A few hours before you need them, remove the rolls from the refrigerator and allow to rise on the counter for about 1-2 hours before baking.
To Prepare Dough for the Freezer:
Follow the make-ahead instructions and instead of refrigerating overnight, freeze the rolls in a baking pan. Once frozen you can place them in a freezer bag. To prepare from frozen, let them thaw and rise for about 4-5 hours, then bake.
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To Freeze Baked Rolls:
You can also freeze the baked dinner rolls. This is a great option for the leftovers you don’t eat. Simply place baked rolls in a freezer bag, seal, and freeze.
To Prepare Frozen Rolls:
Let rolls thaw at room temperature. You can also place them in the oven on low to reheat prior to the meal.
What Goes Well With Wheat Dinner Rolls?
These Bread Machine Wheat Rolls with pair well with so many recipes. Here are a few ideas!
Bread Machine FAQ
What Pound Setting Should I Select?
Many machines allow you to specify how big of a loaf you are wanting to make. (1 lb., 1.5 lb., 2 lb., etc.) Since you are only using the dough cycle, specifying this won’t change how it is made in the machine so any size should work.
What if My Dough Doesn’t Rise?
There could be a few reasons for this.
- Your yeast is expired. Check the date!
- The environment isn’t warm enough. I sometimes turn on my oven for 2-3 minutes to make it warm. Turn it off, place the dough in the oven, and let it rise in there.
Can I Use Quick-Rise Yeast?
Yep! This recipe was tested with Dry Active Yeast but I do know quick rise will work as well. Just keep an eye on the dough as it will rise faster.
Check out some other yummy bread machine recipes we have in our recipe index!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Bread Machine Wheat Rolls
If you need a “go to” whole wheat roll that is perfectly soft and flavorful, this is the one to try. We love using these for sandwiches, as a side item, or to stick in the freezer.
Ingredients
- 1 1/3 cup water, lukewarm (about 110°F)
- 1 stick (1/2 cup) unsalted butter, softened
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1 tablespoon dry active yeast*
- 2 1/2 cups unbleached all purpose flour
- 2 cups white whole wheat flour (sub: 1 cup whole wheat + 1 cup all purpose flour)
*Quick rise yeast will work as well, but keep an eye on the dough as it will rise faster.
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Instructions
Make It Now:
- Add ingredients to your bread machine in the order listed. Run on the dough cycle. It should be around 90 minutes for reference.
- Punch the dough down and then remove from bread maker.
- Roll dough into balls (a little bigger than the size of a golf ball) and place on a greased baking sheet. Loosely cover with plastic wrap (or a thin dish towel).
- Let dough balls rise in a warm atmosphere for 1 hour.
- Preheat the oven to 350°F. Bake for 15-17 minutes, until starting to brown on top.
Freeze For Later: Bake rolls as stated in recipe. Let cool completely. Place rolls in air-tight, freezer bag or container. Freeze up to 1 month for best quality.
Prepare From Frozen: Let rolls thaw on the counter or in refrigerator overnight.
To Freeze Before Baking: Follow the steps all the way up to baking. Freeze the rolls of dough on a baking pan. Once frozen you can place them in a freezer bag. To prepare from frozen, let them thaw and rise for about 4-5 hours, then bake.
Notes/Tips
- There is no need to activate the yeast prior to adding it to the machine.
- If you have more questions, be sure to read the article above.
These. Are. Soooooooo. Delicious!!
★★★★★
Thanks Janny! So glad you like them.
Easy to make and tasty! Thanks!
★★★★★
So glad you like them Sarah! Thanks for leaving a review.
Are adjustments needed to make the yummy best wheat rolls without a bread machine????
We have not tested these outside the bread machine, so I’m sorry that I can’t give more instruction to you about that.
Can you substitute milk for the powdered milk?
I’m not sure. We haven’t tested it without the powdered milk. Sorry that I can’t help.
Made these tonight for sliders….they were wonderful. Freezing the rest, and almost can’t wait to make them again. Have you ever frozen the dough before baking?
Awesome! We’ve only tried freezing after baking, but should work to freeze before. Just thaw in fridge and let rise on counter.
Sorry! I just read the text above the recipe. 🙂 Please feel free to delete my question!
Have you ever frozen these rolls? Baked or in dough form?