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–+ servings
Bread machine wheat rolls on a parchment lined baking sheet.

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.
5 from 9 votes
Yield: 20 rolls
Prep Time:3 hours
Cook Time:16 minutes
Total Time:3 hours 16 minutes
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Ingredients
 

  • 1 1/3 cup lukewarm water (about 110°F)
  • 1/2 cup unsalted butter, softened
  • 5 tablespoons sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 tablespoon dry active yeast (Quick rise yeast will work as well but keep an eye on the dough as it will rise faster.)
  • 2 1/2 cups unbleached all-purpose flour
  • 2 cups white whole wheat flour (sub: 1 cup whole wheat + 1 cup all-purpose flour)

Instructions
 

  1. Add ingredients to your bread machine in the order listed. Run on the dough cycle. It should be around 90 minutes for reference.
  2. Punch the dough down and then remove from bread maker.
  3. 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).
  4. Let dough balls rise in a warm atmosphere for 1 hour.
  5. Preheat the oven to 350°F. Bake for 15-17 minutes, until starting to brown on top.

Freezer Instructions

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.

Nutrition

Serving: 1 roll | Calories: 153 kcal (8%) | Carbohydrates: 23 g (8%) | Protein: 4 g (8%) | Fat: 5 g (8%) | Cholesterol: 20 mg (7%) | Sodium: 121 mg (5%) | Fiber: 2 g (8%) | Sugar: 3 g (3%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner