Fragrant, soft, and with a rustic taste: whole wheat rolls are a simple yet irresistible preparation. Perfect to serve at the table instead of bread, to stuff for a delightful snack, or to enjoy as they are, they encapsulate all the genuine flavor of homemade leavened goods. Thanks to the whole wheat flour, they are richer and more nutritious, yet without losing their softness. With few ingredients and a procedure accessible to everyone, you can create light, fragrant, and truly versatile rolls, ideal for any time of the day.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 161.25 (Kcal)
- Carbohydrates 25.88 (g) of which sugars 1.78 (g)
- Proteins 5.09 (g)
- Fat 4.33 (g) of which saturated 0.72 (g)of which unsaturated 2.91 (g)
- Fibers 1.52 (g)
- Sodium 216.43 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup Manitoba flour
- 3/4 cup all-purpose flour
- 2 tbsp dried sourdough starter (or 1 1/4 tsp dry yeast)
- 2 tbsp vegetable oil
- 1/3 cup milk
- 1/3 cup water
- 3/4 tsp fine salt
- 1 tsp sugar
- extra virgin olive oil (for the surface)
- herbs (to taste, for the surface)
- Maldon salt (or coarse salt, for the surface)
Tools
- Baking tray
- Parchment paper
- Bowl
- Stand mixer
- Pastry cutter
- Rolling pin
Preparation
Put the flours in the stand mixer’s bowl, add the dried yeast, sugar, and vegetable oil.
Mix for a few seconds with the dough hook.
Slowly pour in the milk and water, continuing to knead at low speed.
Once the liquid is absorbed, add the salt and knead at a slightly higher speed for a few minutes, until you get a homogeneous, soft ball (1).
Cover the bowl with plastic wrap and let it rise in a sheltered place for 2-3 hours, or until doubled in size.
After the time has passed, transfer the dough to the work surface and roll it out with a rolling pin to a thickness of about 1/4 inch. Use a little flour to prevent it from sticking.
Cut out discs with a pastry cutter about 3.5-4 inches in diameter (2), and arrange them on a baking tray lined with parchment paper, keeping them slightly apart.
Let them rise again for 30-40 minutes.
Finally, make dimples on the surface with your fingers, and brush with extra virgin olive oil mixed with water.
Sprinkle with flakes of salt and herbs of choice: rosemary, oregano, thyme, or others (3).
Place the rolls in a preheated fan oven at 375°F and bake for about 20-25 minutes, until they are dry and golden at the base. Adjust cooking times and methods based on your oven’s characteristics.
Whole wheat rolls are ready, soft and fragrant, excellent as a bread substitute.
Tips and Notes
You can adjust the flour proportion according to your habits.
If using dry yeast, you might need less water. Add the liquid gradually, according to absorption.
You can replace vegetable oil with extra virgin olive oil.
FAQ
How can I store the rolls?
If you have leftovers, I recommend freezing them in a food bag. Then you just need to heat them in the oven when needed (without defrosting them first).
