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Whole Wheat Flax Dinner Rolls
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4.5 from 2 votes

Whole Wheat Flax Dinner Rolls

These easy whole wheat flax dinner rolls are not only delicious, but are also packed with heart-healthy omega-3 fatty acid and fiber!
Prep Time2 hrs 40 mins
Cook Time20 mins
Total Time3 hrs
Course: Breads
Cuisine: American
Keyword: dinner recipes, flax dinner rolls, whole wheat rolls
Servings: 16 servings
Calories: 136kcal
Author: Diabetic Foodie


  • 1 ½ cups fat-free milk
  • 2 teaspoons sugar
  • 2 ¼ teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 1 ¾ cups whole wheat flour
  • ¼ cup whole flax meal
  • 1 large egg (lightly beaten)
  • 1 teaspoon salt
  • cornmeal
  • 2 tablespoons unsalted butter (melted and cooled)
  • 2 teaspoons whole flaxseed


  • Measure the milk in a glass measuring cup, then warm it in the microwave until it reaches 105-115°F.
  • Add the sugar and yeast to the warmed milk, then let the mixture sit for about 10 minutes.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, and flax meal.
  • Add 3 cups of the flour mixture, the egg, and the milk mixture to the bowl of a stand mixer. Use the paddle attachment to mix until smooth, then cover and let stand for 15 minutes.
  • Remove the paddle attachment and connect the dough hook. Add ¾ of a cup more of the flour mixture plus the salt, then mix until smooth.
  • 1 tablespoon at a time, add the remaining flour mixture and continue to mix until the dough clings to the hook and pulls away from the sides of the bowl.
  • Turn the dough out onto a lightly floured surface. Knead the dough with your hands for about 5 minutes or until it’s smooth and elastic.
  • Coat the inside of a glass bowl with cooking spray. Place the dough in the bowl, then move it around and turn it over until all sides are coated with the oil.
  • Cover the bowl with a towel and allow the dough to rise until it has doubled in size, about an hour.
  • When you think the dough is ready, press two fingers into it. If indentations remain, the dough has risen enough. Punch the dough down, cover, and let it rest for another 5 minutes.
  • Dust a baking sheet with cornmeal and divide the dough into 16 equal portions in the bowl.
  • Grab one portion at a time, leaving the remaining dough covered. Roll each portion into an 8-inch rope, tie it into a knot, tuck the ends under, and place it on the baking sheet. Repeat until you’ve used all of the dough.
  • Cover the knots with a towel and let them rise until they’ve doubled in size, about 30 minutes.
  • Preheat the oven to 400°F. Gently brush the rolls with butter, then sprinkle with flaxseeds.
  • Place in the oven and bake for 20 minutes or until the rolls are lightly browned on top and hollow-sounding when you thump them.


This recipe is for 16 dinner rolls.
These rolls can dry out quickly, so any that aren't eaten on the first day should be stored in the freezer. Once fully cooled, wrap them in tin foil and place in the freezer. They will stay fresh for up to a month.
To serve, let the rolls thaw at room temperature, then reheat them right in the foil at 350°F for about 12 minutes.


Serving: 1roll | Calories: 136kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 167mg | Potassium: 0mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 21g