Quick Whole Wheat Rolls

5 from 13 votes

Quick Whole Wheat Rolls

Sweetened with molasses and perfect for breakfast and dinner, these Whole Wheat Rolls are soft, flavorful, and a wholesome addition to any bread lover's recipe collection.

Prep Time10

Cook Time30

Additional Time2 30

Total Time3 10

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: medium rolls

Calories: 207kcal

Author: Tatiana Kamakura

Equipment

Baking sheet
Parchment paper

Ingredients

Dough

240 g whole wheat flour
210 g all-purpose flour
7 g fine sea salt
7 g instant yeast
236 g whole milk lukewarm
60 g molasses
1 large egg
45 g butter melted and unsalted

Wash

15 g butter
20 g molasses

US Customary - Metric

Instructions

In a medium bowl, whisk together the lukewarm milk, molasses, melted butter, and the egg until the ingredients are well combined.
In a large mixing bowl (or the bowl of a stand mixer), combine the whole wheat flour, all-purpose flour, salt, and yeast. Add the wet mixture, stirring until a shaggy dough forms.
If using a stand mixer, with the dough hook, knead on low speed for about 6 minutes. If kneading by hand, work the dough on a lightly floured surface for about 12 minutes. The dough should feel smooth and elastic by the end.
Cover the dough with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour and a half, or until it has doubled in size.
After the first rise, divide it into portions based on your preferred roll size. For large rolls, divide into 8-9 portions. For medium rolls, divide into 12-14 portions. For small rolls, divide into 18-20 portions.
Shape each piece into a ball by stretching the dough over itself and pinching the edges together. Place the rolls in a lined baking dish.
Cover the shaped rolls and let them rise for 40 minutes to 1 hour.
Preheat your oven to 350°F, positioning a rack in the lower-middle of the oven.
In a small bowl, mix the remaining melted butter with 1 teaspoon of molasses. Brush this mixture lightly over the tops of the rolls. If you prefer, save half to brush on after baking for extra flavor and shine.
Bake for 25 to 30 minutes, or until the rolls are golden brown on top.
Let the rolls cool for about 10 minutes before serving.

Video

Notes

Resist adding extra flour: Stick to the recipe to avoid tough rolls.
Mind the second rise: Don’t let the rolls over-proof—keep the second rise to an hour or less.
If the tops brown faster than you’d like, simply place a piece of foil over them to finish baking without over-darkening.

Follow the cups measurements of this recipe card, as the video has the wrong flour measurements for all-purpose and whole wheat flour. The correct is 2 cups of whole wheat and 1 ½ cup of all-purpose.

Nutrition