These Wholemeal Bread rolls are easy to make and have so many delicious uses. They are perfect for dipping in soup, using as dinner rolls and spreading with butter, or filling with salad and cheese for a delicious sandwich.
In a large bowl stir both flours, the yeast and salt together.Add the luke warm water and oil and mix to form a dough.
Knead by hand for 10 minutes, or put it in a stand mixer with the dough hook attachment and knead for 8 minutes.Then place it into an oiled bowl, cover it with cling film and put it in a warm place for 1 hour to rise.
Whole Wheat Dinner Rolls
Knock the air out of it on a floured surface, then using scales divide the dough into 12 equal pieces. Roll each piece into a ball and place them onto lined baking trays. Cover them loosely with cling film and a tea towel, and leave them for 1 hour to rise. Before baking you can brush them with water and sprinkle some oats over the top if you like. Bake for 20 minutes until golden.
I've found that using half wholemeal flour and half white flour provides a lovely light result. Wholemeal flour alone creates a much denser bread roll, but this recipe provides the best of both worlds - the lightness of white flour and the goodness of wholemeal flour.
If you are coeliac or are wanting to bake bread for someone who is, I would advise that you look for a specifically gluten free bread recipe. It is much easier to follow an already gluten free bread recipe, than try to adapt one. I am not familiar with gluten free bread baking, and I have no experience with baking gluten free bread. I recommend starting with this Gluten Free Bread recipe from The Gluten Free Alchemist.
Quick Brown Rolls
The best type of yeast to use for this recipe is fast action yeast (also know as instant yeast) it is sold in sachets that weigh 7g each. It does not need dissolving in water before use. The great thing about this type of yeast is that you can just add it straight into the flour. It is my personal favourite kind of yeast for homemade bread baking, and the type I recommend for this recipe. However if you want to use fresh yeast, you will need 8g fresh yeast. Or if you want to use active dry yeast, you will need 9g of active dried yeast.
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Wholegrain Bread Rolls
Calories: 186 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 198 mg | Potassium: 100 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 2 IU | Calcium: 11 mg | Iron: 1 mgLearn to make the perfect whole wheat dinner roll recipe. Fluffy and soft, you’ll never know they are made with 100% whole wheat!
None of this put a quarter cup wheat flour in a recipe with six cups white flour and call it whole wheat stuff.
For the last several years when making the aforementioned French bread rolls, I would just throw in part or all whole wheat flour in order to up the nutrition a bit.
Herbed Wholemeal Bread Rolls
It’s rare that I make any bread or roll without subbing in at least part of the white flour for wheat thanks to my beloved wheat grinder sitting on the counter just waiting to fulfill its purpose in life (and the fact that white bread is like dessert to my kids – they think something extra special, like the end of the world, for instance, is happening when the bread or rolls in our house aren’t brown).
No one in my family really complained about the whole wheat rolls I would make, but in my heart I knew they could be about a million times more fluffy and yummy and equally as delicious as the white flour version.
I took a simple ingredient that I use in my whole wheat bread recipe and added a bit of it to this roll recipe along with 100% whole wheat flour. And whatdyaknow? The most amazing, fluffiest whole wheat dinner rolls on the planet.
Home Baking Wholemeal Bead And Rolls
If you’ve already made the French Bread rolls, you’ll know they are one of the most foolproof bread recipes out there and a grrrreeeaat place to start if you are new to the world of making your own yeast breads.
Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. Also, here’s a video tutorial on how to shape the rolls.
Vital Wheat Gluten: is basically wheat flour that has the wheat bran and starch removed – it’s low in carbs and super pumped up with protein. When added to yeast breads, particularly whole wheat breads, it helps develop the natural gluten in the wheat flour and provides a light fluffiness sometimes hard to achieve with whole wheat bread. It is very fine in texture and light brownish/yellowish in color and is easily found in the baking aisle of most grocery stores near the flour (I get mine from an organic mill near where I live so you may check your local availability for a source like that).
Seeded Brown Dinner Rolls
Whole Wheat: finally, if you are new to using whole wheat, here is a series on the different types of wheat and another on grinding wheat. I almost always use hard white wheat berries for grinding because I like the texture and lightness of hard white wheat vs. hard red wheat.
Calories: 140 kcal , Carbohydrates: 24 g , Protein: 6 g , Fat: 3 g , Sodium: 197 mg , Fiber: 3 g , Sugar: 2 g
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Soft Whole Wheat Sandwich Buns Recipe
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