One Hour Whole Wheat Dinner Rolls


  • 1/4 cup milk
  • 1/4 cup honey
  • 6 tablespoons butter divided
  • 3 ½ teaspoons dry active yeast
  • 3/4 cup warm water 105F – 115F
  • 1 ½ cups whole wheat flour
  • 1-1 ½ cups all-purpose flour
  • 1/2 teaspoon salt


  • Grease a 9x13-inch metal baking pan; set aside.
  • In a small saucepan, stir milk, honey, and 4 tablespoons butter together. Heat over low heat just until butter melts and honey dissolves. Cool to about 100-105 F.
  • Pour the milk mixture into the bowl of a stand mixer.
  • Add the yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
  • Add the whole wheat flour and 1/2 cup all-purpose flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  • With the mixer still going, add remaining all-purpose flour, 1/4 cup at a time. You may not need to use all of the flour.
  • Mix about 1 ½ minutes, or until dough starts to clear the sides of the bowl.
  • Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
  • Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  • Let it rise in a warm place, free from draft, for about 15 minutes.
  • Turn the dough onto a lightly floured surface, and divide into 15 equal pieces.
  • Form each piece into a ball and place on the prepared baking sheet.
  • Cover the baking sheet with the dish towel, and let the dough rise for about 15 minutes.
  • Bake at 375ºF for about 12 minutes, or until the rolls are golden brown.
  • Toward the end of the baking time, melt remaining 2 tablespoons butter. Set aside.
  • Optional, brush rolls with melted butter.