Easy Dinner Rolls

Soft pull-apart buns are a classic dinner accompaniment. Known for their tender texture and delicious taste, they are a favorite for both adults and children alike. The whole wheat version of our recipe found in Healthy Bread in Five Minutes a Day gives you a slightly healthier spin without compromising the great, buttery taste. While they are easy enough to make any night of the week, these dinner rolls can also find their way to your entertaining table.

Easy Dinner Rolls
4 cups white whole wheat flour (we use the white whole wheat for its lighter color and flavor)
3 cups unbleached all-purpose flour
1 1/2 tablespoons Red Star Platinum Yeast
1 tablespoon kosher salt
1/4 cup vital wheat gluten
2 1/4 cups lukewarm water
3/4 cup (1 1/2 sticks) unsalted butter, melted
3/4 cup honey
5 large eggs
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top of loaf

Mixing and storing the dough: Whisk together the flour, yeast, salt, and vital wheat gluten in a5 -quart bowl, or a lidded (not airtight) food storage container.

Combine the liquid ingredients and mix the wet with the dry ingredients using a spoon, a 14-cup food processor or a heavy duty stand mixer with paddle. The dough will be loose, but will firm up with chilled. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hours. Refrigerate it for at least 2 hours before using. The dough can be stored and used over the next 5 days.

On baking day: Prepare a 9-inch cake pan by generously coating with butter.
Take a 1 ½-pound piece of dough out of your bucket and divide it into 8 equal pieces.

Roll into small balls. They should be about the size of small plums or golf balls.

Place the dough into the prepared pan.

Cover loosely with plastic wrap. Allow the buns to rest about 40-60 minutes. Preheat the oven to 350F.

Paint the tops of the buns lightly with egg wash using a pastry brush. Bake for 25-30 minutes.

Bake for 25-30 minutes, depending on the size. They should be golden brown. Immediately brush the top with butter to keep the crust soft. Allow to cool slightly and serve.

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17 thoughts on “Easy Dinner Rolls

  1. Just made these a few days ago from the Healthy Bread in 5 cookbook! OH MY GOSH they are AMAZING!!! I’ve never had such fluffy and tender whole wheat rolls. Whole family loved them!

  2. Your Brioche recipe made me a hero in my mother in law’s eyes. Thank you. I don’t get vital wheat gluten in India. Is there a substitute or can I make do without it?

  3. Just made my first Gluten Free boule from your Gluten Free Artisan book and wow! Best gluten free bread I’ve had in over 14 years being gluten free. I’m lucky enough to live not too far from a great gluten free bakery but my homemade bread using your main recipe turned out better than what they offer at the bakery. I’ve always considered myself a poor baker because gluten free baking is so tricky and hard but even I was able to get this bread to taste great on the first try. My kids are going to love this! Thank you so much!

  4. Love The New Healthy Bread in Five Minutes a Day book. I’m working my way through it. I have a question. A few of the recipes ( like the dinner rolls pg 111) say to preheat baking stone but then says to put rolls on baking sheet and after resting put baking sheet in oven with no mention of what to do with the stone?
    Thank you.

    1. Well… the stone is optional if you’re using a heavy-gauge baking sheet, but it does nicely even out the oven heat. It doesn’t much matter whether the sheet is right on the stone or not.

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