Soft, flavorful rolls that go fantastic with everything and are the perfect bread for having with jam or butter: that’s probably the best description for my whole wheat rolls. Made with molasses, half whole wheat half all-purpose flour, these rolls are a great addition for your recipe book.
How to make these rolls
Bread is difficult, you might be thinking. Bread made with whole wheat flour is even worse: they’re tough, dense and hardly pleasant to eat when home baked. Not this one! They’re simple to make, and if you have doubts about any step, just watch the video I made for this recipe. Baking bread together is always easier, right?
These rolls will need some knead, and that’s the hardest part. If you have a mixer, you’ll hardly break a sweat with this, but if you don’t, knead until dough is smooth, elastic, and barely sticky.
After the first rise, it’s time to portion the dough and shape the rolls for the second rise. You can now choose witch size you want your rolls to be. I like mine big, so I usually divide the dough in 8 pieces, and shape individually each one.
For shaping these rolls, some like to roll the dough at a surface until ball-shaped. I prefer to shape it by folding its edges and pinching to seal them shut – you can see me doing both ways in the video, choose what’s best for you.
When baking time comes, these whole wheat rolls are usually ready in less than 30 minutes. I let mine bake until golden on top.
Tips for getting them right the first time
- Try to resist adding more flour than what’s asked in the recipe, or you’ll risk getting tougher rolls;
- When butter washing your rolls, don’t overdo it using more than the recipe calls for, or you risk compromising the rise of your rolls and getting a denser roll at the end;
- Don’t let your rolls rise for over 1 hour in the second rise, or you may risk over-proofing them.
- About ingredients substitution, you can substitute molasses for honey and have a similar result. I use molasses because I find it bring more the flavors of the whole wheat. Rolls made with honey taste a bit risk, but are equally good;
- If your rolls are darkening on top beyond what you like, just place a piece of foil over the top and continue baking.
How to store them?
After cool, keep your whole wheat rolls into a bread keeper or any airtight container, room temperature. They’re good and soft for 3 to 5 days if stored right.
Can I freeze whole wheat rolls?
Yes, and I usually do it myself: wait for it to cool, then place it in a ziplock bag and close it well before storing in your freezer. To unfreeze, 6 to 10 minutes in the oven on medium will usually do for me. You can also unfreeze in the microwave, 1 minute is usually enough. They’re good for up to 4 months in your freezer.
If you’re a coffee lover, this roll is fantastic to have along your homemade cold brew. Are you looking for something crustier? I have the perfect recipe for a crusty sandwich roll, check it out!
I want to try every recipe out there. Help me keep doing it by supporting and following me on Pinterest, Instagram and Facebook. It takes only a few seconds and I’ll be so happy to see you’re really enjoying my recipes!
- 1 2/3 cups whole-wheat flour
- 1 1/3 cups all-purpose flour
- 1/2 tbsp salt
- 2 tsp instant yeast
- 11/4 cup whole milk, lukewarm
- 3 tbsp plus 1 tsp molasses
- 1 large egg, room temperature
- 3 tbsp unsalted butter, melted
- Add whole-wheat and all-purpose flour, salt and yeast in a large bowl (or the bowl of your stand mixer). Whisk to combine.
- Whisk lukewarm milk with molasses, 2 tablespoons of melted butter and egg until molasses has dissolved.
- Add the liquid mixture to the flour mixture and mix until dough starts to form and no dry flour remains. If kneading with a stand mixer, do it on low speed for 6 minutes. If doing it by hand, knead for about 10 minutes. In the end, dough will be smooth and elastic.
- Cover the dough with plastic wrap or a damp towel and let rise for one hour or until doubled in size.
- After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces. Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
- Cover and let the rolls rise for 40 minutes to 1 hour.
- Preheat oven to 350 °F and place a rack on lower-middle position.
- Mix the remaining butter with 1 teaspoon of molasses and use it to brush gently your rolls. If you prefer, use only half the mixture before baking, and brush the whole wheat rolls with the remaining half after baked.
- Bake for 25 to 30 minutes, until rolls are golden brown on top.
- Wait 10 minutes before serving.
Try to resist adding more flour than what’s asked in the recipe, or you’ll risk getting tougher rolls.
Don’t let your rolls rise for over 1 hour in the second rise, or you may risk over-proofing them.
About ingredients substitution, you can substitute molasses for honey and have a similar result.
If your rolls are darkening on top beyond what you like, just place a piece of foil over the top and continue baking.
Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 322mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 6g