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Whole grain rolls cooling in a staub baking dish.
5 from 5 votes

Dinner Rolls with Fresh Milled Flour

These freshly milled dinner rolls are soft, light, and packed with flavor! With just a handful of simple ingredients, they’re perfect for any meal and are sure to be a hit at your next family dinner.
Prep Time15 minutes
Cook Time25 minutes
Rise time2 hours
Total Time2 hours 40 minutes
Course: Breads
Cuisine: American
Keyword: fresh milled dinner rolls, homemade whole grain rolls, rolls with freshly milled flour, whole grain dinner rolls, whole grain rolls recipe
Servings: 10
Calories: 226kcal
Author: Laura Ascher

Equipment

Ingredients

  • 1 ½ cup warm water
  • 1 packet of active dry yeast 2 ¼ tsp
  • ¼ cup honey
  • 1 tbsp neutral tasting oil
  • 1 tsp salt
  • 3 ¾ cup hard white wheat flour spooned and leveled (420g)

For the egg wash:

  • 1 egg yolk
  • 1 tbsp water
US Customary - Metric

Instructions

  • Combine water and yeast in the bowl of a standup mixer. Set aside to proof for 10 minutes.
  • Add the honey, oil, and salt to the bowl along with the flour. Mix by hand until the dough comes together, it will be sticky and tacky some, but should hold its shape well.
  • Use a dough hook to knead the dough until it’s soft and elastic. It will start out sticky for the first few minutes. If it’s still really sticky after about five minutes, you can add a tablespoon or two of flour, but it should smooth out as you continue kneading. (refer to pictures in the post above)
  • Move the dough to a lightly oiled bowl, cover it, and let it rise in a warm area for 1-2 hours or until doubled in size.
  • Gently punch down the dough, then transfer it to a lightly floured surface. Divide it into 10 pieces and roll each into a ball.
  • Place them in a prepared 8×10 baking dish or a 12″ skillet, spacing them where they are just touching. Cover loosely with plastic wrap and let them rise for 40-45 minutes in a warm area.
  • After the second rise, whisk together the egg yolk and water in a small bowl. Brush the tops of the rolls with the egg wash.
  • Preheat the oven to 375°F and bake uncovered for about 25 minutes, or until the tops are golden brown.

Notes

  • Over-rising the dough, especially during the second rise in the baking dish, can keep the rolls from fluffing up properly. I really go by looks rather than time—check out the pictures above for a visual guide.
  • Make sure to place the dough or rolls in a warm spot to rise. If you have a fireplace, the room it’s in is a great option. In the winter, keep them in the kitchen and away from windows to avoid drafts.
  • If possible, grind your own whole grains or use freshly milled flour. Freshly ground flour retains more nutrients and can yield a lighter texture in your rolls.
  • If kneading by hand, expect to knead for at least 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, let it run for about 5-8 minutes with the dough hook.
  • Make sure the liquid you use for the yeast is warm, but not too hot. I aim to keep it under 110°F to prevent killing the yeast.