How to Make Soft Wholewheat Bread Rolls in a KitchenAid Stand Mixer!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
Whole wheat rolls are far more common back in the UK than I have found them to be here in the States. Maybe it is regional. Maybe it is just my local grocery shelves at the Commissary here.
And just to add to the confusion, in British English we usually write it as one word, wholewheat, whereas here in the US it is almost always written as two words, whole wheat. Same flour. Slightly different spelling.
Either way, I have been craving proper soft British bap style rolls. The kind sturdy enough for egg and cress sandwiches but still fluffy enough to pull apart warm at the dinner table.
So I started testing…
I wanted whole wheat rolls that were not overly dense or heavy. Not dry. Properly fluffy. Light brown sugar for tenderness. Oats for texture. Whole wheat flour without the usual heaviness.
And then there is the quiet hero of this recipe: nonfat milk powder. It might seem simple, but it is what gives these whole wheat rolls their softness and structure.
Combined with allowing the baked rolls to cool under a clean kitchen towel, which keeps the tops from firming too quickly, the result is a tender, pillowy texture that feels anything but heavy.
And after a few rounds, this became our go to.
These rolls are perfect alongside chili or stew. They are strong enough for sandwiches. They freeze beautifully once baked. I slice mine before freezing so they are ready for lunchboxes or quick dinners.
Baking bread at home has been a learning curve for me. There have been flat batches. There have been dense batches. But there is nothing like the smell of fresh rolls baking in your own oven. Cozy does not begin to describe it. And the savings add up quickly!
As a military family working through baby step 2 of our debt free journey, making more from scratch has become part necessity, part blessing. Every penny stretched further helps. Every meal made at home adds up. When life feels uncertain, steady routines matter.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and head into the kitchen to make the softest whole wheat bread rolls ever, with minimal effort in your stand mixer!
Make This Recipe With Me!
Sometimes it’s just easier to watch a video than read a recipe card isn’t it?! So here’s a quick tutorial on how to make this simple and delicious recipe at home and on a budget – thank you for joining me in the kitchen today!
Equipment
- KitchenAid mixer or other stand mixer with bowl and dough hook attachment
- Measuring jug, cups and spoons
- Mixing bowls
- Clean kitchen towel or plastic wrap
- Silicone bench protector
- Bench scraper
- Parchment paper
- Glass 9 x 13 baking dish
- Silicone pastry brush
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Ingredients
Makes 12 large fluffy dinner rolls
For the dough:
- 1 1/2 cups warm water
- 1/3 cup light brown sugar
- 3 tsp active dry yeast
- 4 tbsp salted butter, softened
- 1/3 cup nonfat dry milk powder
- 1 cup old fashioned oats
- 3 cups whole wheat flour
- 1 tsp salt
For the topping:
- 1 cup of warm water
- 1/4 cup of old fashioned oats
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Step By Step Instructions
Step One: Proof the Yeast
Add the warm water, brown sugar and yeast to the bowl of your stand mixer. Stir gently and cover for 5 to 10 minutes.
The surface should become frothy and bubbly. If it stays flat, the yeast is inactive and you will need to start again with fresh yeast.
Step Two: Add Remaining Ingredients
Add the softened butter, milk powder, oats, whole wheat flour and salt directly into the bowl.
No need to pre mix. The dough hook will handle it.
Step Three: Knead the Dough
Attach the dough hook and knead on low speed for 5 to 7 minutes.
The dough should pull away from the sides of the bowl and feel slightly elastic. It will be tacky but not overly sticky. Resist the urge to add extra flour. Extra flour leads to heavier rolls.
Step Four: First Rise
Form the dough into a ball and place it back in the mixing bowl. Cover and allow to rise for 1 hour or until doubled in size.
Step Five: Divide
Turn the dough out onto a clean surface. I do not flour at this stage because I want very soft rolls, but you can lightly flour if preferred.
Divide into 12 equal portions using a bench scraper.
Step Six: Shape
Roll each portion into a smooth ball. Pinch the seam underneath so the top remains smooth.
Step Seven: Arrange
Place the shaped rolls into a parchment lined 9 x 13 glass baking dish in three rows of four.
Step Eight: Add Oat Topping
Lightly brush the tops with water and sprinkle a few oats over each roll.
Step Nine: Second Rise
Cover and allow to rest for 30 minutes. They should puff noticeably.
Step Ten: Bake
Bake in a preheated 350°F oven for 20 to 22 minutes until golden brown on top.
Step Eleven: Serve or Freeze
I allow the rolls to cool fully underneath a towel before slicing for sandwiches or freezing, it keeps them lovely and soft. Then I slice before freezing for convenience.
You can also serve warm straight from the oven if you’re serving them as a dinner roll side.
Enjoy!
Notes and Troubleshooting
Notes
- Brown sugar keeps the rolls tender.
- Oats add texture without heaviness.
- Milk powder improves softness and structure.
- Avoid adding excess flour during kneading.
Troubleshooting
- Rolls dense? Yeast may not have activated or rise time was too short.
- Dough too sticky? Knead slightly longer before adding flour.
- Rolls too dry? They may have baked too long. Check at 20 minutes.
- Did not rise? Ensure water was warm, not hot.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Freeze cooled rolls for up to 2 months. Slice before freezing for easy sandwiches.
- Thaw at room temperature and warm briefly in the oven to refresh.
Serving Ideas
- Serve alongside chili or stew.
- Use for egg salad sandwiches.
- Make breakfast bacon rolls.
- Pair with roast chicken dinners.
- Slice and toast with butter and jam.
Why You’ll Love This Recipe?!
- Soft whole wheat texture without heaviness
- Freezer friendly and meal prep ready
- Stand mixer simple
- Budget friendly ingredients
- Family approved
FAQ
Can I use honey instead of brown sugar?
Yes, use the same measurement.
Can I use all purpose flour?
You can, but texture will be lighter and less hearty.
Can I double the recipe?
Yes. Use two 9 x 13 dishes.
Can I make these without oats?
Yes, omit oats and increase flour slightly.
The Softest Whole Wheat Bread Rolls Recipe Ever!
February 21, 2026Ingredients
Equipment
Method
- Add warm water, brown sugar and yeast to the bowl of a stand mixer. Stir gently and let sit 5 to 10 minutes until frothy. If it does not foam, start again with fresh yeast.
- Add softened butter, nonfat milk powder, oats, whole wheat flour and salt to the bowl.
- Using the dough hook, knead on low speed for 5 to 7 minutes until the dough pulls away from the sides of the bowl and feels slightly elastic and tacky. Avoid adding extra flour unless absolutely necessary.
- Form into a ball, cover, and let rise at room temperature for about 1 hour or until doubled in size.
- Turn dough onto a clean surface and divide into 12 equal portions. Shape into smooth balls, pinching seams underneath.
- Place rolls into a parchment lined 9 x 13 baking dish in 3 rows of 4. Brush tops lightly with water and sprinkle with oats.
- Cover and let rise for 30 minutes until puffy.
- Bake at 350°F for 20 to 22 minutes until golden brown.
- Cool under a clean kitchen towel to keep rolls soft. Serve warm or cool completely before slicing and freezing.
Video
Notes
- Oats add texture without heaviness.
- Milk powder improves softness and structure.
- Avoid adding excess flour during kneading.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Freeze cooled rolls for up to 2 months. Slice before freezing for easy sandwiches.
- Thaw at room temperature and warm briefly in the oven to refresh.
Related Recipes
- Check out all our Bread Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
If you have been disappointed by dense wholewheat rolls before, this recipe fixes that. Milk powder, proper kneading, and cooling under a towel make all the difference.
Sturdy enough for sandwiches. Soft enough for dinner rolls. Worth making again and again!
What To Try Next?!
Share & Rate This Recipe!
If these wholewheat rolls become a staple in your kitchen, tap the stars on the recipe card and leave a quick comment below. Share with a friend who loves homemade bread as much as you do!
Last update on 2026-03-11 / Affiliate links / Images from Amazon Product Advertising API
