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
Could you share your Dad’s recipe
He hasn’t given me permission to share it, which is why I developed this recipe. It actually tastes very similar to his! 🙂 I’d love to hear what you think if you try these rolls Lou!
Hi Amy, thanks for the recipe! I was wondering how large these rolls turn out to be – are they roughly hamburger roll size? Thinking of whipping up a batch to make burgers with ????
I really appreciate your interest in my recipe Yive! These are actually smaller and denser than traditional hamburger buns, more like 2″ to 3″ in diameter. They’d make good slider buns though! 🙂 I’d love to hear what you think if you try making them!
Hi
Great recipe once again
Does it matter what the molasses are made from? I usually have date molasses at home
I really appreciate your interest in this recipe of mine too Tahira! I haven’t worked with date molasses before, but I have a feeling it might be okay to substitute in this particular recipe. 🙂 I’d love to hear what you think of these bread rolls if you try making them!
I have made it uses date molasses but it was still a small batch. I had managed to divide the dough into 8 small pieces. I hoped it would rise well enough. I thought the molasses would have made it taste really sweet but tasted like really good bread, I had added dried fruit in mine.
I want to make a savoury version with seeds next time and maybe double the recipe so I can get a normal-sized roll and use it to make sandwiches.
First time I have baked bread I had always shy-ed away from it as it seems so tricky but this is a very easy recipe to follow and does not take hours to make like with other recipes.
I cannot wait to try more of your bread recipes.
I wanted to make some wraps/tortillas with chickpea/gram flour as it is full of protein, would you be able to help out?
Also, can I use this same recipe to make an actual loaf of bread?
I’m so glad you loved these rolls Tahira! That truly means so much to me that you’d try my recipe, especially since you’ve shied away from making bread in the past. I’m incredibly honored! 🙂 I’ve actually covered your question about a loaf of bread in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 😉 I’ll add your request to my list of reader requests. If you’ve signed up for my email updates, then you’ll be the first to know when I’m able to get to yours and share the recipe! In the meantime, I can’t wait to hear what recipe of mine you decide to try making next!
Thank you for your response. Do you have a recipe for a normal loaf of bread I felt like mine didn’t rise as much if I left the dough longer before baking would it rise more?
It’s my pleasure Tahira! I’m still working on perfecting a recipe for the perfect sandwich bread. If you’ve signed up for my recipe email updates, then you’ll be the first to know when I share what recipe! 🙂
These were delicious! My husband and I have been buying rolls to go with our salads every night but decided to start making our own. Stumbled upon this recipe and we love it! I can’t wait to play around with it and add different seasonings and things. We have lots of flavor infused olive oils (like garlic, rosemary, chili pepper) so I’m going to experiment with those next time. This will be a recipe favorite for sure! Thank you for sharing 🙂
I’m so glad you and your husband enjoyed these rolls Kelly! That truly means the world to me that you already think you’ll be making this recipe again — that’s the best kind of compliment! Thank you so much for taking the time to let me know! 🙂 And I’d love to hear how the different seasonings and infused olive oils turn out too; that sounds so fun!