Whole Wheat Bread Rolls
These whole wheat rolls are soft and slightly rustic, perfect for sandwiches or serving with meals. Made with wholemeal flour and olive oil, they are wholesome and flavourful.
Ingredients
- 500 g whole wheat flour (4 cups)
- 300 ml water, lukewarm (1 1/4 cups)
- 40 ml extra virgin olive oil (3 tbsp)
- 10 g sugar (2 tsp)
- 10 g salt (1 3/4 tsp)
- 7 g dry yeast (2 1/4 tsp)
How to Make It
- Dissolve yeast and sugar in lukewarm water
- Place flour in a bowl
- Pour in yeast mixture
- Mix until combined
- Add olive oil and continue mixing
- Add salt and knead until a smooth dough forms
- Cover and let rise until doubled
- Divide dough into 8 portions
- Shape into rolls
- Place on a lined baking tray
- Cover and let rise for 30 minutes
- Bake in a preheated oven at 200°C / 400°F for about 25 minutes
- Cool before serving
Tips
- Whole wheat flour absorbs more water, adjust if needed
- Let dough rise fully for softer texture
- Brush with olive oil before baking
- Bake until golden brown
Storage
- Keeps 2 days at room temperature in airtight container
- Best eaten same day
- Can be frozen up to 1 month