The Best Soft & Fluffy Fresh Milled Flour Dinner Rolls
These fresh milled flour dinner rolls are soft, fluffy, and truly melt-in-your-mouth, the kind of homemade rolls that disappear the moment they hit the table. Made with freshly milled wheat for the richest flavor and the perfect tender crumb, these rolls come together easily and rise beautifully every time.
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There’s something so special about dinner rolls made with fresh milled flour, that nutty, wholesome flavor, the chewy-but-soft texture, and the knowledge that you ground the grain yourself. These fresh milled flour dinner rolls are a game-changer. They’re perfect for weeknight dinners, holiday feasts, or any time you want a bakery-style roll at home.
Today, I’m sharing my tried-and-true recipe that produces the softest, most tender dinner rolls you’ve ever tasted, without relying on refined flour. If you’re new to working with freshly milled grains, check out this Fresh Flour Baking Guide from Melissa Norris, it’s packed with tips on hydration, kneading, and baking with whole grain flour.
Why These Fresh Milled Dinner Rolls Are a Must-Try
- Made completely with whole grains you mill yourself
- Soft crumb with a slightly chewy “real bread” texture
- Uses simple pantry ingredients and your grain mill
- Perfect side for soups, roasts, or holiday dinners
- They freeze well and reheat beautifully
What You’ll Need (Ingredients)
- Fresh milled hard wheat flour (or your favorite milling blend)
- Warm milk
- Active dry yeast or instant yeast
- Oil (for richness)
- Sugar (a little sweetness)
- Salt
How to Make the Best Fresh Milled Flour Dinner Rolls
1. Mill Your Grain: Begin by milling your wheat berries on the finest setting. Fresh milled flour is key to that nutty flavor and wholesome structure.
2. Proof the Yeast: In a large bowl add the warm milk, sugar, and then whisk in your yeast. Let it sit until foamy (about 5–10 minutes).
3. Mix the Dough: Add your milled flour and salt into the bowl. Stir until the dough begins to come together and there are no dry clumps of flour. (Should only take about 1 minute of mixing.) This is a VERY wet dough. With this recipe we break a lot of the rules when it comes to bread making. Even though it may be tempting do not add more flour. Cover the dough and allow to rest 30 minutes.
4. Add the Oil: Pour the oil over the dough and begin kneading the oil into the dough while the dough is still inside the bowl. It should take just a minute or two. Cover the bowl and allow to rest for 1 hour or until doubled in size.
5. Shape the Rolls: Punch down the dough and divide it into 9-10 equal-sized balls. Shape them into rolls by gently rolling them into balls using your hands, then place them into a greased baking dish.
6. Second Rise: Cover the rolls and let them rise again until puffy (about 30-45 minutes).
7. Bake: Preheat your oven to 350°F. Bake the rolls until golden brown on top (about 20-25 minutes, depending on size and your oven).
8. Brush & Serve: Optional but delicious, brush the tops with melted butter as soon as they come out of the oven. Allow them to cool 10 minutes minimum before serving. (The rolls are still cooking on the inside even after being removed from the oven. If you do not allow them to cool off they can become dense.)
Tips for Fluffy, Perfect Rolls
- Check dough consistency: Fresh milled flour absorbs liquid differently than store-bought. You may need to adjust your water or milk slightly.
- Don’t skip the rise: Two risings help develop a light, airy texture.
- Egg wash vs. butter: Brushing with an egg wash gives a shiny roll; butter gives a soft, tender crust.
- Make ahead: You can shape the rolls, let them rise, then refrigerate overnight. Bake them first thing in the morning for fresh rolls without the morning rush.
Storage & Reheating
- Store: Keep cooled rolls in an airtight container at room temperature for up to 2–3 days.
- Freeze: Place cooled rolls in a freezer-safe bag and freeze for up to 3 months.
- Reheat: Warm gently in a 325°F oven for 5–8 minutes or microwave a roll wrapped in a damp paper towel for about 10–15 seconds.
FAQs
Can I use a stand mixer?
Yes, although it is not needed for this recipe because there is very minimal kneading or mixing.
Is fresh milled flour healthier?
Yes, it has more nutrients, flavor, and natural oils compared to store-bought flour.
What if my dough is sticky?
Add a tablespoon of flour at a time until it firms up a tad to look similar to the pictures above. Fresh milled flour can vary in moisture content.
Why do my rolls become dense?
They may not have risen enough. Ensure both the first and second rises are full and the dough has doubled.
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