About the author


  1. Very nice instructional video! I love to bake fresh rolls for my family too! It is a lovely thing to bake fresh for your family. 🙂

  2. The women on Hutterite colonies in southern Alberta are known for their delicious breads and buns, I was able to get a recipe but it made 45 loaves of bread, your recipe has the "secret" ingredients of milk, eggs and butter (they did use a butter and chicken fat combination). I can't wait to try your recipe out.  On your .com website you commented that you need new bread pans, the secret to making really tasty bread is to use well aged bread pans and the darker they get the better the bread tastes. This was advice given to me by a little old lady, Mrs. Townsend, who baked 10 loaves of bread a week for her large family. Thank you so much for the video.

  3. I made these rolls. While they were very soft and fluffy, they tasted much too yeasty. Isn't anyone else bothered by the amount of yeast in this recipe? It's a lot more than in other dinner roll/bread recipes.

  4. do you think they can be made into a longer "bun" that uses about 1.5 times the amount of dough? I want to make smaller buns for subs

  5. just saw your video and tried it right away, and oh my God does it taste greattttt!!!!!
    thanks for this recipe and surely gonna do it often 🙂

  6. These look amazing! I would love to try my hand at making them. Do you know if I could freeze the dough balls vs the cooked rolls?

  7. Hi thanks for such a fluffy bread roll video. But I do not consume eggs. So wot do u think I can substitute it with. Secondly two and a half table spoon of yeast or two and a half tea spoon of yeast to use. I would appreciate an early reply. I want to try it. Too excited. I would love it if u cld email it to me . My email Id: [email protected]

  8. i made these for dinner tonight.
    they turned out absolutely amazing!
    i added a handful of rolled oats and flax seed to the dough.. they turned out perfect. thanks for the easy and wonderful recipe!

  9. the downside about eggs is that the bread wont last for long, less than 5 days unless you put it on the fridge…then no more floppy

  10. i swear, these "rolls" are the whole wheat version of what we in austria call "buchteln", even the baking in a pan and buttering them after baking. only we fill them with jam and serve them with vanilla custard. i can easily see how people dream of these…

  11. I would love to make these rolls but only have the classic kitchenaid mixer and don't want to ruin my motor. How can I still make these rolls ? Also, can these be made by hand for those who don't have money to buy this kind of mixer?

  12. My husband and I are vegan. I adapted the recipe by replacing the eggs with flax eggs, used vegan margerine, and almond milk with 1 tblsp of ACV to make buttermilk. The rolls came out soft and delicious. Thank you for a great recipe.

  13. I love this recipe! I use my bread machine and set it on dough cycle and it always turn out delicious 👍🏾 Thanks for posting!

  14. Hi, I don't use eggs, is there a substitute for eggs and I get similar results, please. Would soaked flax seed powder help? Thank you 🙂

  15. I am going to prepare this recipe and then bake it in my cast iron bread pans as a couple of loves instead of dinner rolls… Who knows, it just might work! I will try to come back and leave comment on weather it worked or not. : )

  16. My goodness! I think I love you. 🙂

    I am terrible at bread making but I decided to try these rolls ONLY because I had all the ingredients, including the correct dish. I used organic, sprouted whole wheat flour. The only exception was, my butter was frozen so I melted it, then added the other ingredients as per your instructions. I visited your website too and love it.
    I ate three, hot rolls in one sitting. Now, here I am rubbing my tummy with a grin and much pride.
    This is a keeper and thanks so much for sharing this wonderful recipe.

    PS: I did give my friend a few rolls, which she had with wild blueberry jam. I can still hear her moans of pleasure and yes, she was alone. 😀

  17. Can you still make the rolls without mixer nd use hands instead? I don't have a kitchenade mixer and can't afford one😆

  18. Very good recipe i tried it yesterday night it was delicious and healthy too but I cut this recipe into half still rolls came very good.

  19. Hi Jami. I emailed you about the no knead 1 hour dinner rolls/breadsticks (that I added an egg to). Thanks for this recipe! Great video. I'm so tired of other videos that ramble on and on for double the time (wasting my time). You get to the point with instructions without a million pauses that drive me crazy. Congrats

  20. I love your recipe but I still have a question. Your recipe said 1/2 cup of warm water to dissolve the yeast. In your video however, it looks like you have more than 1/2 cup of warm water in your measuring cup. So how much warm water do we need to dissolve the yeast exactly? It will be great if you could clarify that for me. Thanks so much!

  21. Thanks . ..even mine too turned out too good….
    I kneaded the dough with hand and spatula and used the sponge method for this just like I make whole wheat breads.
    I have tried eggs for first time and it is more softer.

  22. Just tried these tonight and they turned out awesome!! Thank you for sharing. I will say though that mine did require a little more floor than the extra 2 tbsp. Everytime I checked with my finger it would stick to my finger and I was barely touching it. I think I added about 5 maybe 6 tbsp. I was using a heritage unbleached bread flour, so maybe that was why. I also didn't have to let rise quite as long as suggested either which turned out nice for my time schedule today.

  23. Made these for Thanksgiving yesterday and turned out wonderful All ten of us loved them and this recipe is now in my Thanksgiving folder for good. Thanks so much.

  24. Excellent recipe…..I have tried many recipes for whole wheat dinner rolls but did work out good but this one is awesome…we would never think of all purpose flour at all…I have seen your blog for whole wheat bread too…please post a video for that too…would be great…👍


  26. Thank you for the excellent recipe.
    The dough was very very sticky and I kneaded about 10minutes so I can shape it easily.
    It's the softest wholewheat buns I ever baked.
    Thanks again.

  27. I just made these for today's dinner. I cut the recipe in half (but used the same amount of butter, honey, and 2 eggs). This made a total of 15 rolls. These were absolutely delicious and much softer than any rolls I've ever had (store bought or homemade). I had to stop myself from eating the whole pan. Thank you so much for this recipe!

  28. I made this last night and it is the best recipe I have ever made for whole wheat bread without having to add white flour.!!! I left some on the counter for breakfast and freezed the rest so we can enjoy the soft rolls whenever we want to. 100% whole wheat, can't believe it. Thanks so much for sharing the recipe. They were still so soft this morning.

  29. Yay I've been looking for a recipe that i could use the wholewheat bread flour I bought from the grocery bec it was on a one day sale haha and so glad i clicked your video. I will be making these rolls tonight thank you!

  30. Now you've got me encouraged to try baking complete wholewheat bread rolls!! Thanks.Good job.Will try very very soon😘😘

  31. Hi I'm from bombay I've watched more than 15 videos n most chefs give different methods. You have not given the measurements of yeast n honey

  32. I followed this recipe exactly and made beautiful soft rolls, thank u so much for the recipe and the well explained video. This is my first successful bake. I tried different whole wheat bread loaf recipes but none of them came out right. That’s why I tried these rolls. Can I use the same dough for a sandwich loaf?

  33. You need to do the correction of water measurement it looks 1 cup and you have mentioned in the link 1/2c
    1 cup of water worked for me

  34. It looks good n easy to make but can you please give the measurement of butter, milk and honey with how many eggs to use.

  35. Made this today. The dough rose so high – and they are very soft and fluffy. The only thing is, they didn't quite taste sweet enough? Maybe just my taste? I used King Arthur whole wheat flour – and a nice honey that I bought at a roadside stand in Tennessee. But it just was a little bit flavorless? Beautiful dough though. Fluffy rolls – – picture perfect.

  36. The video calls for one cup of warm water, but your recipe link calls for only 1/2 cup water, which is what I used. Since I had to add quite a bit of water to loosen it up for kneading, I think your video is correct and the recipe link needs to be corrected. With that said, I have been on a quest for years to find a truly soft 100% whole wheat bread recipe, but to my disappointment they always produce dense, rough, crumbly texture with no flavor or else they call for a blend of white and wheat flour :{ But when I found your great recipe I struck gold … Eureka!!! Last night, I made the most fabulous 100% whole wheat bread we've ever tasted. I just can't thank you enough. This bread is so scrumptious. fresh out of the oven, slathered in butter and dripping with oooey-goooey honey!

  37. I tried the recipe just now and oh my… The best and fluffiest after trying some other recipes online😭❤ thankyou so mucch

  38. I have only a hand mixer, so I assume that the traditional method of hand kneading won't produce a light, soft product?

  39. I love love love your Soft 100% Whole Wheat Sandwich Bread (which I now add 1/2 ground flax seed for my hubby) so this will be great to. Can't wait to try it. Thank you.

  40. Im currently trying out the recipe for the second time!😍 In love with how soft it is even though its a whole wheat❤

Leave a Reply

Your email address will not be published. Required fields are marked *