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The Softest Whole Wheat Bread Rolls Recipe Ever!

The Softest Whole Wheat Bread Rolls Recipe Ever!

By Mona - Far From The Farm
February 21, 2026
Soft whole wheat bread rolls made in a stand mixer that are fluffy, freezer friendly, and perfect for sandwiches or dinner!
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Makes: 12 medium sized rolls
Approximate cost $1.75
Prep Time 15 minutes
Cook Time 22 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 37 minutes
Servings: 12 medium sized rolls
Course: Bread, Side Dish
Cuisine: American, British
Calories: 189
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the dough
  • 1 1/2 cups warm water
  • 1/3 cup light brown sugar
  • 3 tsp active dry yeast
  • 2-4 tbsp salted butter, softened - 2 tbsp keeps it lighter, 4 tbsp will make a denser more enriched bread roll
  • 1/3 cup nonfat dry milk powder
  • 1 cup old fashioned oats
  • 3 cups whole wheat flour
  • 1 tsp salt
Optional topping
  • 1 cup warm water
  • 1/4 cup old fashioned oats - to top

Equipment

  • KitchenAid mixer with bowl and dough hook attachment or other stand mixer with 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

Method
 

  1. 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.
  2. Add softened butter, nonfat milk powder, oats, whole wheat flour and salt to the bowl.
  3. 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.
  4. Form into a ball, cover, and let rise at room temperature for about 1 hour or until doubled in size.
  5. Turn dough onto a clean surface and divide into 12 equal portions. Shape into smooth balls, pinching seams underneath.
  6. 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.
  7. Cover and let rise for 30 minutes until puffy.
  8. Bake at 350°F for 20 to 22 minutes until golden brown.
  9. Cool under a clean kitchen towel to keep rolls soft. Serve warm or cool completely before slicing and freezing.

Video

Notes

Brown sugar keeps the rolls tender.
  • 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.
 

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Nutrition

Calories: 189kcalCarbohydrates: 35gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 232mgPotassium: 216mgFiber: 4gSugar: 8gVitamin A: 134IUVitamin C: 0.2mgCalcium: 64mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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