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
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More bread recipes...
Wholemeal Bread Rolls
- 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
- 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