Name: Wholemeal Bread Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 185 min
Ingredients: 250 g Strong white bread flour; 250 g Strong wholemeal bread flour; 7 g Sachet of fast action yeast ((also known as instant yeast)); 1 tsp Salt; 50 ml Olive oil; 320 ml Luke warm water; 10 g Oats (optional, for topping)

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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.

Ingredient Tips & Equipment Information

Strong bread flour is the best option for bread as it is high in protein which assists in the forming of gluten - a protein that creates the rise in bread, as well as creating the lovely bread texture that we all know and love. You can also make this recipe with regular plain flour, the bread may just rise a little less.
A good quality olive oil is the best kind of oil to use for this recipe but you can also use vegetable oil or another plain oil that doesn't have a strong taste like canola or sunflower oil. If you do want to add some extra flavour to your bread you could try an infused oil, like garlic for example.
The water should be lukewarm or tepid, this essentially means room temperature water which is around 18C to 23C. It's important not to use hot water that's above 30C as this will most likely kill the yeast and your bread will not rise.
If you are kneading the dough in your stand mixer, pop it into the bowl of your mixer and set it on a low speed with the dough hook attachment. Leave it to knead for 8-10 minutes, until the dough is smooth and supple, and comes away from the side of the bowl.
For more information on bread making, including a guide on how to knead by hand and lots of tips and tricks, check out my White Bread Loaf recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

If you are looking for the Cheesy Leek & Potato Soup recipe that used to be here, it's now over on my other website Kat's Veg Kitchen.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Wholemeal Bread Rolls

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.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

Why does this recipe only use half wholemeal flour?

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.

How long do the rolls last and can they be frozen?

They will last a few days in an airtight container. You can freeze them wrapped well for up to 3 months.

Who are the bread rolls suitable for?

This recipe is vegetarian and vegan, it is also dairy and egg free.

Can this recipe be made gluten free?

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.

What type of yeast should you use to make this recipe?

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.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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