Soft Whole Wheat Spelt Dinner Rolls

Posted in Baked Goodies

I am pretty selective when it comes to bread. It needs to be dense but soft, have a nicely browned crust, it needs to have that fresh flavor without the after taste of yeast, yeah, I know I’m picky.

I was browsing online, trying to figure out how to make dinner rolls, and I’m not sure why but I decided to stop looking when I found the recipe on

The rolls looked so good, so soft and the crust looked just perfect. But looking at the ingredients I figured I’d have to play around and find some alternatives to the all purpose flour and the sugar. You must know me good enough by now to know that if I can switch the ingredients to more nutritious ones, I will. So I did.

These dinner rolls ended up being whole wheat spelt dinner rolls and they came out soft and perfect. I liked the fact that they came out looking super professional too. My husband couldn’t believe these were homemade at first.

Anyhow, these go amazing paired with some butter – obviously 🙂

They are also wonderful as sandwich rolls and you can freeze them and thaw whenever you need them. This recipe is a keeper.

Soft Whole Wheat Spelt Dinner Rolls

Soft Whole Wheat Spelt Dinner Rolls
Recipe type: Bread
Cuisine: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
Soft dinner rolls are not an obvious thing when it comes to spelt and whole wheat, but these are just perfect.
  • 1 ½ Cup Whole Wheat Flour
  • 1 ½ Cup Spelt Flour
  • 1 Tbsp Dry Yeast
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 Tbsp Vegetable Oil
  • ¼ Cup Milk (whole or skim)
  • ¾ Cup Warm Water
  • 2 Tbsp Butter - Melted
  1. In a stand mixer bowl, combine the flours and yeast and mix together.
  2. Add in the salt, honey, oil, milk and ½ cup warm water and start mixing on low speed using the kneading attachment.
  3. Gradually add the ¼ cup left of warm water (drizzle in while stand mixer is mixing).
  4. Keep the mixer kneading for about 3-4 minutes until the dough is all combined into 1 dough ball.
  5. Remove the dough from the bowl and place on a lightly floured surface. Knead the dough a bit until it’s soft, non-sticky. It should spring back when you poke it.
  6. Place the dough ball back in the bowl, cover it with kitchen towel or plastic wrap and let the dough rise in a warm spot until it is double in size (about 1 hour).
  7. Once the dough has risen, remove it from the bowl and once again place it on a floured surface.
  8. Divide the dough into 12 equal pieces and roll each piece into a ball.
  9. Prepare a 9X13 inch baking dish layered with parchment paper and arrange the rolls in the baking dish. Make sure the rolls are apart from each other (about 1-2 inches apart).
  10. Cover the baking dish with a kitchen towel and let the rolls rise for another 30-40 minutes in a warm spot.
  11. Preheat the oven to 375F (180C) and melt the 2 Tbsp butter.
  12. Once the rolls look pillowy and risen (after 30-40 minutes), gently brush them with the melted butter.
  13. Bake the rolls in the preheated oven for 15-18 minutes (it took me 17 minutes).
Inspired by and adapted from

Soft Whole Wheat Spelt Dinner Rolls

Link to the original recipe that inspired me: HERE