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.
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.
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.
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.
Recommended equipment & ingredients*
- Baking trays
- Mixing bowls
- Kitchen scales
- Cooling rack
- Fast action yeast
- Metal dough scraper
- Dough scraper
- Stand mixer
- Silicone mat
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More bread recipes...
Wholemeal Bread Rolls
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
Instructions
- In a large bowl, stir the strong white bread flour, strong wholemeal bread flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl
- Mix the oil with the luke warm water in a jug and pour into the flour mixture. Add the water slowly as you may not need it all, or you may need a little more. Stir together until a dough forms
- Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a low speed
- Place the kneaded dough into a large bowl that has been brushed all over on the inside with a light coating of olive oil. Cover the bowl tightly with cling film and put it in a warm place for 1 hour for the dough to rise and double in size
- Tip the dough out onto a floured surface and knead very briefly, just to knock the air out of it
- 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 prove
- Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
- Brush the rolls with water if you like and sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow
- Best eaten fresh, but you can store in an airtight container for up to 3 days. They can also be frozen
Monika Dabrowski
Love your healthy rolls! Thank you for sharing with #CookBlogShare
thebakingexplorer
Thank you Monika!
Corina Blum
This looks yummy! Thanks so much for sharing with #CookOnceEatTwice
thebakingexplorer
Thanks Corina!
cakespy
Soup and rolls = simple perfection. The ideal winter meal!!
thebakingexplorer
I agree! It's everything I want during winter!
Maurice McNelis
I made these rolls for the first time today, it won't be the last. I had them with spicy lentil soup and what a gorgeous combo. Thanks for the recipe.
Cat
Your rolls look really tasty
thebakingexplorer
Thank you!
Mandy
Yum! Will have to try this
thebakingexplorer
Do let me know if you try them!
Michelle Frank | Flipped-Out Food
These rolls look absolutely delicious. I work from home, so I'm excited to try baking these: it'll be a great project to have going on "in the background". Thanks for sharing with #cookblogshare!
thebakingexplorer
I really hope you enjoy my recipe Michelle!
jenny paulin
Your healthy rolls look great and are the best accompaniment for warming soup x
thebakingexplorer
Thank you Jenny! 🙂
Alison's Allspice
Your rolls look outstanding! I love baking my own bread, definitely saving your recipe for later!
thebakingexplorer
Thank you Alison! Do let me know what you think if you give them a try!
pauline james
Great recipe will definitely make again.
Carole
So easy to make & delicious
Just found the baking explorer expect to use it more lovely recipes.
Are you a UK site
thebakingexplorer
Hi Carole, I'm so pleased you enjoyed the rolls! Can I ask if there was a reason you gave it 4 stars - do let me know if there was a problem as I'd love to help! Yes I am based in the UK 🙂
William Gow
Quite new to baking and bought a breadmaker and made some mediocre/awful bread and rolls. Got a stand mixer [ arthritis says no no to kneading ] found your site and made your 50-50 bread rolls and what can I say perfection at last. What I did notice was the large difference in the temp of the water of the breadmakers to your recipe there was a misprint saying 15-25 Celcius for the breadmakers which is way too low. Breadmaker is staying in the junk cupboard. Again thank you and will be checking out the remainder of your recipes soon.
thebakingexplorer
Hi William, I'm so pleased you liked this recipe! Thanks so much for the lovely feedback and do let me know if you make anything else 😀
William Gow
just made your white bread loaf recipe. left a comment cheers
Meilanni dillom
1st time making rolls and this recipe is perfect!
Do you think i can use same.dough to make loaf intead of rolls? They are very nice, wondering if I can bake into loaf and.slice it
TIA
thebakingexplorer
Thanks so much for the lovely feedback! Yes you can make a loaf with it too, check out my bread loaf recipe for helpful details on making loaves: https://thebakingexplorer.com/white-bread-loaf/
Bernie
Really great recipe, works perfectly. The tip on using scales is so obvious in hindsight, genius! I’m doing all my rolls like this from now on. Thank you.