The Best Fresh Milled Dinner Rolls (Yeast Recipe)
These fresh milled dinner rolls are made with 100% whole grain flour for a fluffy, soft, and delicious roll that the whole family will love!
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Fresh milled flour gives these rolls a nutty flavor that you can’t replicate with all purpose flour.
Looking for a sourdough dinner rolls recipe? CLICK HERE!
Printable recipe card below has both cup measurements and gram measurements
Why you will love this recipe
- Simple Ingredients – No special ingredients are needed for this recipe! You may already have them on all hand in your pantry and fridge.
- 100% Whole Grains – Made with only fresh milled flour, these rolls are hearty and healthy! Fresh milled flour contains 40/44 essential nutrients making it such a healthy swap in your baking.
- Easy Recipe for Food Prep – Make a double or triple batch of the recipe and freeze them for those busy weeknights.
- Delicious – Rich and nutty, these rolls are packed with flavor and will go with almost any meal.
Ingredients you will need to make these fresh milled dinner rolls
- Warm Milk – You will want to warm your milk to 95-105 degrees F. I used whole milk, but any milk you have on hand will work just fine.
- Active Dry Yeast – Be sure to “bloom” your yeast before making these rolls. (Instructions down below)
- Honey – Honey gives these rolls a slight sweetness that pairs so well with the fresh milled flour. It is optional if you want to leave it out.
- Olive Oil – Oil lends to the softness and richness of the rolls. You can also use melted butter or coconut oil.
- Fresh-Milled Flour – I used hard white wheat flour for this recipe. You can use hard red wheat or a combination of the two. If you don’t have fresh milled flour, make these with store-bought whole wheat flour.
- Salt – I use fine sea salt.
Full ingredient amounts in recipe card below
Tools you will need to make this recipe
To mill my wheat berries, I use the NUTRIMILL GRAIN MILL
The stand mixer I use is the BOSCH MIXER
I love this USA SQUARE BAKING PAN
Do you culture milk kefir? You need to try these MILK KEFIR DINNER ROLLS
Step-by-step instructions for making fluffy dinner rolls
Mill the wheat berries
You want to mill the wheat berries on the fine setting of you grain mill.
Tip: Weigh your wheat berries for the amount of flour needed and you won’t have to measure the flour after it’s milled
Are you new to milling your own flour? START HERE!
Mix the dough
Bloom the Yeast
In the bowl of a stand mixer with a dough hook attachment, add the milk, honey, and yeast. Mix, cover, and let sit for 5-10 minutes until the mixture appears foamy.
If the mixture does not get foamy after 10 minutes, your yeast may be inactive and you will need to buy a new batch.
After the yeast has bloomed, add the olive oil, flour, and salt.
Mix until the dough comes together and cleans the sides of the bowl on speed 1 or low speed.
Knead the dough
Turn the mixer on speed 2 and knead for 6-8 minutes.
First Rise
Place dough in a lightly grease bowl.
Cover with plastic wrap or a damp kitchen towel and let rise at room temperature for 1 to 2 hours or until it is doubled in size.
Rise time will vary depending on the temperature of your kitchen.
Shape the Rolls
Punch down the dough and turn it over onto a lightly floured work surface.
Tip: If the dough doesn’t feel sticky at all, forego adding the flour to the table
Divide dough into 10 equal pieces.
Lightly grease a 9 inch baking dish with oil or butter. You can alternatively line it with a piece of parchment paper.
Take each piece of dough and cup it in the hand and roll the dough ball on the table in a circular motion to shape the roll.
Place all the shaped rolls in the baking dish. Cover with a piece of plastic wrap or a damp tea towel.
Second Rise
Let the rolls rise for about 30 minutes.
Meanwhile preheat the oven to 400 degrees F.
If preferred, brush the tops of the dough with an egg wash prior to baking.
Bake the Rolls
Bake in the preheated oven for 15-18 minutes until lightly golden brown.
Brush the tops of the rolls with butter.
Place rolls on a wire rack to cool.
Storage Tips
Store leftover cooled rolls in a bread bag or airtight container on the counter for 2-3 days.
These rolls freeze really well! Freeze cooled rolls in a freezer safe bag for up to 3 months.
Yes, you can. I would suggest using half and half.
Absolutely! These rolls freeze wonderfully for up to 3 months!
Try these fresh milled recipes next! FRESH MILLED ENGLISH MUFFINS, FRESH MILLED CHOCOLATE CAKE, or FRESH MILLED TORTILLAS
The Best Fresh Milled Dinner Rolls (Yeast Recipe)
Equipment
- 9 inch baking dish
- Grain Mill
- Stand Mixer
Ingredients
- 1 cup Warm Milk 238 grams
- 2 1/4 tsp Active Dry Yeast 6 grams
- 2 tbsp Honey 40 grams
- 1/4 cup Olive Oil 50 grams
- 3 cups Fresh Milled Flour 406 grams
- 1 tsp Salt 5 grams
Instructions
- Mill your wheat berries on the fine setting of your grain mill.
- In the bowl of a stand mixer, add the milk (warmed to 95-105 degrees F), honey, and yeast. Mix.
- Cover and let the yeast "bloom" for 5-10 minutes or until foamy.
- Add the olive oil, flour, and salt.
- Mix on low speed until the dough is mixed.
- Turn the mixer to speed 2 and let knead for 6-8 minutes.
- Place dough in a lightly greased bowl, cover, and let rise 1-2 hours or until doubled in size.
- Punch down the dough and place on a very lightly floured work surface.
- Divide the dough into 10 equal pieces.
- Grease the baking pan or line with a piece of parchment paper.
- Take each dough ball and place in the palm of your hand. Roll the dough on the table to shape the rolls.
- Place all the rolls on the baking dish, cover, and let rise for an additional 30 minutes.
- Preheat the oven to 400 degrees F.
- Optionally, you can brush the tops with an egg wash prior to baking.
- Bake for 15-18 minutes until lightly golden brown.
- Brush the rolls with butter as soon as they come out of the oven.
- Cool on a wire rack completely before storing.
what kind of wheat berries did you use?
For these I used hard white wheat. I have also made them with hard red or a 50/50 mixture of hard red and Kamut.
Thank you!
can I freeze the dough balls before the second rise and then take them out, let them thaw/rise, and then bake later?
Yes, that will work great! I freeze my dough from time to time, however for me I prefer to make the rolls and then freeze them and just thaw and reheat. Either way works fine.