Every Thanksgiving since before I was born, my dad pulls out a small slip of paper with his slightly faded handwriting scrawled across it. After a quick glance to refresh his memory, he reaches for flour, butter, milk, molasses, eggs… And a packet or two of yeast.
He developed his recipe for whole wheat rolls while on a tight budget in graduate school, so it calls for common everyday ingredients and no special equipment. Dad does everything by hand, from melting the butter on the stove to stirring in flour with a wooden spoon to kneading the dough by hand.
Once old enough to stand on a kitchen chair, Dad let me help with the kneading. He showed me how to generously dust my hands with flour, then gently press them into the dough. Fold, gently press… Fold, gently press… Fold, gently press…
With my itty bitty muscles, he never worried about me overworking the dough back then!
After they rose and took a trip to the oven, those whole wheat rolls were always almost everyone’s favorite side dish on the Thanksgiving table. They disappeared even faster than the turkey, stuffing, and mashed potatoes… Especially when served warm with a pat of melted butter in the middle!
Once my brother developed an egg allergy and became lactose-intolerant in college, we began testing out other recipes for whole wheat rolls made without eggs or milk, like in Dad’s original recipe. However, none of them tasted nearly as good or turned out nearly as tender.
So this year, I set out to develop my own recipe. I tested, retested, and tested some more… Until I finally perfected the recipe for these Ultimate Healthy Whole Wheat Rolls! They’re supremely tender and even easier than Dad’s original recipe to make!
You just need 7 ingredients, most of which are probably in your pantry already! And those do NOT include butter, eggs, refined flour or sugar. Even so, thanks to one secret ingredient, these rolls taste really cozy and comforting—and they’re just 56 calories!
To make these healthy rolls, you’ll start with warm water, molasses (like this!), a teensy bit of olive oil, and salt. Yup—just four basic ingredients! This is the molasses I use, and I do not recommend substituting anything for it. It provides a lot of the rich, cozy, comforting flavor. No other ingredient can imitate that taste! Molasses is inexpensive and shelf-stable, and you’ll use it in all of these recipes of mine, too!
Remember, you want very warm water—but not hot! If the water is too hot, it’ll kill the yeast (or the “little yeasties,” as my dad calls them!). The water should feel like warm bath water or a hot tub’s temperature. I use the finger test! If I can dip my pinky finger into the water and it feels hot (but not scalding!), it’s the right temperature. But use a thermometer if you aren’t sure… Don’t kill those yeasties!
For the yeast, I always use Red Star Yeast. Both this quick-rise yeast and this regular active dry yeast work perfectly! Other brands of yeast don’t rise nearly as high, which leaves you with small shrunken rolls… Not good! I often buy my yeast online at those links I just shared when my grocery store runs out!
So sprinkle your yeast on top… Then let it sit for 10-15 minutes. It should go from looking like the picture above…
To looking like this! Fluffy, puffy, cloudy, frothy… Whatever you want to call it! I think it looks like when you’re flying in an airplane and staring down at those cotton-ball-ish clouds. Just… Tan in color. ?
Once your yeast has “proofed,” (that’s what the puffy stage is called!), then it’s time to add the last two ingredients: cinnamon (my secret ingredient!) and whole wheat flour. This is my current favorite cinnamon! It tastes sweeter and stronger than the traditional red-capped bottles I grew up using. The cinnamon adds a warmth and fullness and coziness to your rolls without needed lots of butter or oil—such a yummy trick!
As for the flour… I always use Gold Medal whole wheat flour (this kind). Other brands of flour don’t rise nearly as high! I’m not sure whether Gold Medal’s whole wheat flour has a higher gluten content or is ground more finely or something else… But I’ve tested this recipe with other brands, and the rolls barely rise. Whereas with Gold Medal whole wheat flour, combined with Red Star Yeast, the rolls consistently rise to at least double their original size every time!
But I’m getting ahead of myself… You still need to mix in the flour and knead the dough! Just like Dad, I always knead by hand. It’s so soothing and relaxing! The dough is ready when you can gently press your index finger into it, and the dough mostly springs back.
Now it’s time to shape those rolls! I use a sharp knife to cut the dough into segments, and then I roll them into round-ish shapes. I’m all about that rustic look, as you can probably tell… None of my rolls are perfectly round, and I’m a-okay with that!
Then set a clean, dry towel over the top of your pan, and put it in a warm, draft-free place to let your rolls rise. (Yes! Only one rise required for this recipe. That means you get to eat your rolls 1-2 hours sooner!)
To create that warm environment for my rolls, I turn my oven to its lowest temperature (anywhere from 110°F to 180°F, depending on your oven!) for about 5 minutes. Again, I use the finger test… If I can stick my hand in and it just feels warm, like summertime weather outside, then it’s ready! At that point, I quickly switch off the oven and stick my towel-topped pan inside for about an hour.
Look at how much they rose! At least double, right?? It’s like magic—and they’re so pretty! ?
Now all that’s left is to actually bake them! Just remember to remove them from your oven while your oven preheats… And then pop your pan back in the oven (without the towel this time!) to bake your rolls!
Tender, cozy, positively yummy homemade bread bliss! ♡ I actually emailed my dad this recipe ahead of time and asked him to test it in his kitchen… Seeing as he’s the bread master of our family! He texted me pictures of the entire process, and at the end, both he and my mom emphatically proclaimed these “the ULTIMATE healthy!” Such a huge compliment coming from them!!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your rolls and feature them in my Sunday Spotlight series!
| The Ultimate Healthy Whole Wheat Rolls | | Print |
- ¾ cup (180mL) warm water (100-110°F)
- 4 tsp molasses
- 1 tsp olive oil
- ½ tsp salt
- 2 ¼ tsp (7g or one ¼-oz package) dry yeast
- ½ tsp ground cinnamon
- 2 – 2 ½ cups (240-300g) whole wheat flour
- Lightly coat a 9”-round pan with nonstick cooking spray. Set aside. (See Notes.)
- In a large bowl, stir together the water, molasses, olive oil, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in the cinnamon and 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest for 5 minutes.
- Divide the dough into 16 small pieces or 12 slightly larger pieces (a sharp knife comes into handy!). Roll each piece into a sphere, and place into the prepared pan. Cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45-60 minutes or until doubled in size.
- Preheat the oven to 350°F. Bake the cinnamon rolls for 13-16 minutes (small) or 15-17 minutes (medium) or until the sides feel firm. Cool in the pan for at least 10 minutes before serving.
For the whole wheat flour, I highly recommend Gold Medal whole wheat flour. It performs the best out of any brand I’ve tried, and it ensures your rolls fully double in size while rising in Step 6. (Other brands of whole wheat flour don’t rise nearly as high, if at all!)
For the yeast, I used Red Star® Quick Rise Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it! It isn’t always available in all grocery stores, so I buy mine online here. (Both their rapid rise yeast and regular active dry yeast work equally well!)
For slightly more tender rolls, substitute milk for the water (any kind of milk will work!).
I really don’t recommend substituting anything for the molasses. Its flavor really makes a difference in these rolls! This is the kind of molasses that I use. It’s inexpensive, shelf-stable and keeps for ages! You can typically find it near the maple syrup at the grocery store.
This is my current favorite cinnamon! It tastes sweeter, warmer, and fuller than the red-capped brand I grew up with. I buy it online here!
Melted butter or any oil may be substituted for the olive oil. If using coconut oil, your yeast will not turn frothy in Step 2.
I haven’t had good luck substituting gluten-free flours in this recipe. The rolls don’t rise the way they do with wheat-based flour due to the lack of gluten.
To bake this as a loaf, complete Steps 1-3 as written. Lightly coat an 8x4” loaf pan with cooking spray. Gently roll the dough into a log that’s 8” long. Place inside of the pan. Cover the top with a clean, dry towel. Let it rise for 45-60 minutes in a warm, draft-free place. Preheat the oven to 350°F, and bake for 23-28 minutes or until the top turns golden and feels firm to the touch and a toothpick inserted into the center comes out clean.
If you prefer to bake in a 9x5” loaf pan, then double the recipe. (I haven’t tried this, so I don’t know how long it’ll take to bake!)
For more tips and step-by-step photos, please see my blog post above this recipe!
{clean eating, vegan, low fat, low sugar}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Whole Wheat Buttermilk Biscuits
♡ The Ultimate Healthy Cornbread
♡ Healthy Cornbread Jalapeño Mini Muffins
♡ Healthy Maple Sweet Potato Casserole
♡ Healthy & Easy Roasted Brussels Sprouts
Amy, this looks good and I will try it…but I’m really wanting a whole meal bun for hot dogs as I am unable to buy them here and the grandchildren like them as a treat… hot dogs are less bad for you with a Whole meal bun than with the fluffy sugary white ones the supermarket sells. Can I just reshape these and use them?
I really appreciate your interest in my recipe Jan! I’ve never made hot dog buns from scratch before, so I’m honestly not sure. I’d love to hear what you think if you try them though! 🙂
I would like to try this recipe using my bread machine, any suggestions? I love ww bread. Thank you!
I really appreciate your interest in my recipe Ruby! I don’t own a bread machine, so I’m not the best source of information. 😉 I’d love to hear what you think if you try these rolls!
I love the story about your dad’s bread recipe & little you helping in the kitchen! I also love your new version – especially the addition of cinnamon! These will brighten up any dinner table!
Thank you so much Megan! You’re so sweet — that means a lot to me! ♡
Wondering if you have ever tried a low carb flour to make rolls .. I need to lower the carbs as much as possible because I’m diabetic..
I really appreciate your interest in my recipe Caryn! I haven’t tried a lower carb flour; please see the Notes section underneath the Instructions for more info. (It can be easy to miss that section!) 🙂 I can’t wait to hear what you think of these rolls!
Hi, this looks great! Do you think I could leave out the molasses? Or is there a substitute? Thanks so much, Susan
I really appreciate your interest in my recipe Susan! I’ve actually answered your question already in the Notes section of the recipe, as well as the tips in my blog post located above the recipe. 🙂 I can’t wait to hear what you think of these rolls!
These are delicious! I did something a little different with the dough so they weren’t quite so fluffy looking, but they tasted amazing. What an easy, yummy recipe!
I’m so glad you enjoyed these rolls Courtney! 🙂
Hi Amy! So I’m conducting a “healthy cooking class” for my stepmom and stepsister on Sunday… and we’ll be fixing dinner… I would like to make these rolls and have them ready in advance… is there a way to make these before Sunday and freeze- then either bake or re-heat? I’m trying to limit the length of time it will take to prepare everything. I look forward to hearing from you. Thanks
I really appreciate your interest in my recipe Brooke! If you’re doing your cooking class this Sunday (i.e. 3 days from now), then there’s no need to freeze! Just bake the rolls and store them in an airtight container in the refrigerator. (See the paragraph directly underneath the recipe title in the recipe box for more info. It can be easy to miss that section!) If you’re doing it on a Sunday far off in the future, then I’d recommend freezing the rolls once they’ve been baked. 🙂 I can’t wait to hear what you, your stepmom, and stepsister think of these!
Awesome! I will definitely let you know how it goes!!! (PS-I’m also making the fudgy cheesecake brownies for dessert)
Oh my goodness, that means SO much to me Brooke!! I’m truly honored! 🙂 I’m so excited to hear how both recipes turn out!
Hi Amy! My stepmom and stepsister have specifically asked for these rolls for Thanksgiving this year… due to having to work the day before and plans all day the day of turkey day, I will probably have to make these this weekend or next and freeze them. How long will they need to thaw?
I’m truly honored that your stepmom and stepsister asked for these rolls for Thanksgiving — and that you’d bake these for them! That means the world to me Brooke!! 🙂 There are actually two options for thawing! You can either thaw them in the refrigerator for 8-12 hours, or you can pop them in the microwave and reheat on 30% power until they’re thawed through (usually 15-20 seconds for an individual roll, but definitely longer than that if you plan on thawing the whole batch at once!). I can’t wait to hear how either option turns out!
Of course Amy! However, I have a bit of a dilemma… I can’t find any store in my area that carries gold medal wheat flour… will any other gold medal flour work?
Oh no! I’ve actually only used Gold Medal’s regular whole wheat flour and all-purpose flour. I haven’t tried any of their other varieties! What are your other options, both for Gold Medal and any other brand? 🙂
Gold medal all purpose is available so I will go with that…they have bleached and unbleached (I got the later)… will they work the same as the whole wheat variety?
Yes, Gold Medal’s unbleached all-purpose flour will work just as well! You can also get away with using half all-purpose flour and half whole wheat flour (of any other brand you have), if you’d like to add some whole wheat flour in the rolls! 🙂
These look delicious, can’t wait to try them out!
Quick question thought, could you leave out the molasses and cinnamon and just make them as plain rolls?
I really appreciate your interest in my recipe Marie! I’ve covered why the molasses and cinnamon are included in the text of my blog post above the recipe. You’re welcome to omit both, but the rolls won’t be nearly as good. 🙂 I can’t wait to hear what you think of them!
I had never baked bread before baking this in the form of a loaf this morning. It was a hit with my whole family – thank you Amy!
I’m so glad your family enjoyed it Hannah! That means so much to me — I’m truly honored! 🙂
What can I substitute instead of molasses? Will honey or maple syrup work?
I really appreciate your interest in my recipe, Vidhi! As I mentioned in the Notes section of the recipe, I really don’t recommend substituting anything for the molasses because it produces the best flavor. However, if it’s completely impossible to find molasses, then honey or maple syrup will work. Just remember the flavor will be different! 🙂 I can’t wait to hear what you think of these rolls!