Last Updated on November 6, 2026 by Kimberly
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These fresh milled flour dinner rolls are just what dinner rolls should be. Soft, fluffy, and buttery, these rolls would be a perfect addition to Thanksgiving dinner or any dinner.
Why You’ll Love Fresh Milled Flour Dinner Rolls
Simple and Easy Recipe – This dinner roll recipe is very easy to make.
Flavor – These fresh milled flour rolls have a slight nutty flavor.
Nutrition – Hard white wheat berries contain many vitamins, minerals, and enzymes.
Ingredients & Substitutions for Fresh Milled Flour Dinner Rolls
Tangzhong
- Fresh milled hard white wheat flour – I like to use hard white wheat berries for all my yeast bread recipes.
- Water
Sponge
- Yeast – I buy this active dry yeast and store it in the freezer.
- Fresh milled hard white wheat flour
- Water
Remaining Dough
- Fresh milled hard white wheat flour
- Water
- Olive Oil
- Honey
- Sour Cream
- Salt – I use sea salt in all my baking.
How to Make the Tangzhong and Bread Sponge
Step 1: Mill hard white wheat berries in an electric mill.
Step 2: If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. To make the tangzhong, add fresh milled flour to a saucepan and whisk in water. Heat the saucepan on medium heat and whisk until mixture starts to thicken. Remove saucepan off the heat and allow mixture to cool.
Step 3: To make the bread sponge, add warm water and active dry yeast to a stainless steel mixing bowl. Whisk and let mixture sit for ten minutes. (If using instant yeast, you do not need to let the mixture sit for ten minutes.) Mix in fresh milled flour. Cover and let sit for thirty minutes. This bread sponge will help the bread’s texture not be crumbly.
How to Make Fresh Milled Flour Dinner Rolls
Step 1: Weigh out or measure the additional fresh milled flour, water, olive oil, honey, sour cream, and salt listed in the recipe. Add the cooled tangzhong, mix all the ingredients, and then knead using the dough hook for your stand mixer. After six minutes, complete a window pane test by pinching a small piece of dough and gently stretching it until light passes through. If you are unable to do this, knead dough for 3 more minutes and test again. When you are able to complete the windowpane test, your dough is ready for the next step.
Step 2: Place dough in greased bowl and cover. Let rise one to one and a half hours or until dough is doubled in size.
Step 3: Line a baking sheet with unbleached parchment paper.
Step 4: Punch dough down and divide dough into rolls. Using a kitchen scale, make sure each roll weighs 50 grams. Place rolls on lined baking sheet. Cover and let rise another thirty minutes. Preheat your oven to 350°F.
Step 5: Bake at 350°F for 20-25 minutes or until lightly browned. Brush the tops with melted butter. Allow to cool on a wire baking rack.
Fresh Milled Flour Dinner Rolls
Ingredients
Tahzong
- 2 1/2 tbsp fresh milled hard white wheat flour 24g
- 1/2 cup plus 1 tbsp water 114g
Sponge
- 2 1/2 tsp active dry yeast 8.5g You can substitute the same amount of instant yeast.
- 2/3 cup warm water 146.8g
- 1 3/4 cup fresh milled hard white wheat flour 242.4g
Remaining Dough
- 1 1/3 cup plus 2 tbsp fresh milled hard white wheat flour 204g
- 3 1/2 tbsp water 35g
- 1 1/2 tbsp olive oil 12g
- 1 tbsp plus 1 tsp honey 21g
- 2 tbsp sour cream 50g
- 1 1/4 tsp salt 6.9g
Instructions
Tahzong
- Mill hard white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. To make the tangzhong, add fresh milled flour to a saucepan and whisk in water. Heat the saucepan on medium heat and whisk until mixture starts to thicken. Remove saucepan off the heat and allow mixture to cool.
Sponge
- To make the bread sponge, add warm water and active dry yeast to a stainless steel mixing bowl. Whisk and let mixture sit for ten minutes.(If using instant yeast, you do not need to let the mixture sit for ten minutes.) Mix in fresh milled flour. Cover and let sit for thirty minutes. This bread sponge will help the bread’s texture not be crumbly.
Remaining Dough
- Weigh out or measure the additional fresh milled flour, water, olive oil, honey, sour cream, and salt listed in the recipe. Add the cooled tangzhong, mix all the ingredients, and then knead using the dough hook for your stand mixer. After six minutes, complete a window pane test by pinching a small piece of dough and gently stretching it until light passes through. If you are unable to do this, knead dough for 3 more minutes and test again. When you are able to complete the windowpane test, your dough is ready for the next step.
- Place dough in greased bowl and cover. Let rise one to one and a half hours or until dough is doubled in size.
- Line a baking sheet with unbleached parchment paper.
- Punch dough down and divide dough into rolls. Using a kitchen scale, make sure each roll weighs 50 grams. Place rolls on lined baking sheet. Cover and let rise another thirty minutes. Preheat your oven to 350°F.
- Bake at 350°F for 20- 25 minutes or until lightly browned. Brush the tops with melted butter. Allow to cool on a wire baking rack.
How to Store and Reheat Fresh Milled Flour Dinner Rolls
Airtight container or storage bag– Once cool, place rolls in an airtight container or storage bag. Fresh milled flour rolls will stay fresh on the counter for about five days. You can also use these bread bags to store homemade rolls.
Freezer Bags – Like most fresh milled flour breads, these rolls best enjoyed fresh. However, you can freeze these rolls in freezer bags or a freezer safe container. The night before you want to serve them, take the rolls out of the freezer and set on the counter to thaw.
FAQS
I don’t have a grain mill or wheat berries. Can I still make these rolls?
Of course! You can substitute all-purpose flour. Simply use the same amount of flour and thirty grams less water.
I don’t have time for the sponge process. Can I skip it?
I don’t recommend skipping the sponge process. The sponge process really helps with the final texture of the rolls.
Can I make these rolls ahead of time?
These rolls are best enjoyed fresh, but you can make them ahead of time. If storing for longer than twenty-four hours, I recommend putting these rolls in the freezer.
More Fresh Milled Flour Bread Recipes!
Fresh Milled Flour Bread Recipe for Beginners -This is fresh milled flour bread the way it was meant to be made. Whole grain, nutrient-dense, and rich with natural flavor that only freshly milled flour can deliver.
Fresh Milled Bread with Khorasan & Hard White Wheat -A hearty, wholesome loaf made with fresh milled khorasan and hard white wheat flour.
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