Whole Wheat Dinner Roll Recipe


Post is also available in: Italian

Fragrant and soft, the Whole Wheat Dinner Roll Recipe are perfect with butter and jam, and also to accompany a nice salad. Wholemeal flour makes them particularly fragrant together with yogurt which, in addition to the scent, gives them softness.

dinner roll bread

Whole Wheat Dinner Roll Recipe

Whole Wheat Dinner Roll Recipe are simple to make. They are light and tasty thanks also to the wholemeal flour. To change a bit instead of making the usual round loaves, I wanted to create a rose type shape. I flattened the dough by creating an oval with the dough, folded it in half along the length and then rolled them up and put them in a muffin pan. And here are some nice rosettes. To make the Whole Wheat Yogurt Sandwiches richer, you can add nuts, seeds to give a crunchy note or decorate them with sesame or poppy seeds.

The dough can obviously be left whole to create a beautiful loaf of bread or to create loaves of different shapes.

If you liked this recipe, try also Bread with Walnuts and Parmesan or

5 from 1 vote

Whole Wheat Dinner Roll Recipe

Soft rosettes of Whole Wheat bread with yogurt with a delicious scent of wheat, ideal served hot for breakfast with butter and jam or served as table bread.
Servings 12 loaf
Prep Time 25 mins
Cook Time 16 mins
Leavening 2 hrs
Total Time 2 hrs 41 mins


  • 250 g Bread Flour
  • 120 g Whole-Wheat Flour
  • 300 g Yogurt
  • 30 g Caster Sugar
  • 30 g Butter
  • 20 g Milk Powder
  • 3 g Instant Yeast
  • 3 g Salt
  • 1 Egg


Dough and First Rising

  • In a bowl put and mix all the dry ingredients.
    250 g Bread Flour, 120 g Whole-Wheat Flour, 30 g Caster Sugar, 20 g Milk Powder, 3 g Instant Yeast, 3 g Salt
  • Add yogurt and egg to the dry ingredients. Knead everything until a well-kneaded ball is formed.
    300 g Yogurt, 1 Egg
  • Spread the dough and add the butter, fold the dough and start kneading to incorporate the butter until you get a smooth and soft dough.
    30 g Butter
  • Form a ball and put it to rise in the oven in a bowl covered with plastic wrap for 1 hour with the light or with the leavening function if available.

Form the Loaves and Second Leavening

  • After one hour, deflated the dough and remove it from the bowl. Divide the dough into 12 equal pieces and cover them with a cloth to keep the surface from drying out.
  • Take a ball of dough and roll it out into a long oval shape. Fold it over on itself along its length and begin to roll it up on itself creating a rosette. Pinch the flap of dough so it doesn't unroll.
  • Insert each rosette in the muffin mold, once finished cover the pan with a cloth and put the pan to rise for 1 hour in the oven.


  • Once the leavening is over, preheat the oven to 180 °C, once at temperature place the loaves in the oven and bake for 15 – 17 minutes.
  • Once cooked, take them out of the oven and take them out of the pan and let them cool on a rack.
  • You can serve them still hot if they are for breakfast or let them cool.
Chef: Taira by R.J.
Calories: 158kcal
Course: Bread and Leavened, Breakfast
Cuisine: Recipes Journey Original
Keyword: Baking, Whole Grain
Difficulty: Easy
Temperature: 180 °C/356 °F


Serving: 67g | Calories: 158kcal (8%) | Carbohydrates: 28g (9%) | Protein: 7g (14%) | Fat: 2.3g (4%) | Sugar: 4g (4%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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