Fluffy Whole Wheat Bread Rolls

 

Whole Wheat Bread Rolls

 

JUMP TO RECIPE


 

Whole Wheat Bread Rolls are the perfectly filling breakfast for cozy mornings, next to soups and salads and whatever you please. Healthier, but they also taste so much better!

 

We always have homemade whole wheat bread. I cannot bear the thought of having to eat store bought bread everyday. It’s just not the same. Yes, there’s many exciting bread out there, like sourdough, carrot bread and so on, but they are expensive. So expensive they cannot be justified for everyday breakfasts. That’s when you make your own, and trust me, it feels so much better. You always know what ingredients are put into it, and you can change it up any way you like.

 

Whole Wheat Bread Rolls

 

Bread is a huge part of Norwegians’ breakfasts. It may not be that common where you are from, but I urge you to give it a try. Homemade whole wheat bread with scrambled eggs, with jams and with cheese. It’s all so delicious, and when it’s right out of the oven, there’s not much that’s better than that.

 

I love mornings, it’s my favorite time of the day. The day hasn’t had the chance to go wrong just yet, and I can just relax. I like to wake up extra early just to be able to relax in the morning. I just don’t function without a good breakfast. The comfort of warm bread out of the oven, with some deliciously creamy scrambled eggs, and freshly squeezed orange juice, freshly brewed coffee and a good book. Nothing can compare.

 

Whole Wheat Bread Rolls

 

These whole wheat bread rolls are not just for breakfast. You can also have them next to your soups, salads and whatever you use bread for. They are pretty versatile!

 

Whole Wheat Bread Rolls

 

I made these one day when I realized I had forgotten to take bread out of the freezer the night before. There was extra time so I decided to just get these whole wheat bread rolls a go.

 

Whole Wheat Bread Rolls

 

Begin with heating up the milk to 37C (98F), and mix it with the yeast. If you want you can add a little more yeast than in my recipe, and it will go a little faster, but they will still turn out fluffy. I am very particular with the temperature of the milk, the kneading and the rising, and if you do the same, I am confident that your whole wheat bread rolls will be equally amazing.

 

Mix in the oil. Add in the dry ingredients and knead with a mixer. You want the dough to let go of the bowl. Give it time, but if it will not happen, add a little more flour. The more flour you add, the denser they will become, so do not go overboard here. If it is too much flour, add more milk, until you get the right consistency (just letting go of the bowl).

 

Whole Wheat Bread Rolls

 

Cover with a towel and rise on a warm place. I like to place it close to a heater, the fireplace or the like. But remember it can be too hot as well, so give it little space. Rise in about 50 minutes, until approximately doubled size. Form 9 golf ball sized balls and place them on a baking tray lined with parchment paper. I like to weigh my dough so that all the buns get the right size, making them easier to bake evenly.

 

Whole Wheat Bread Rolls

 

Cover and rise once more, for around 40 minutes. You want them to rise to double in size. Brush each one with egg wash and sprinkle with sunflower kernels, poppy seeds or sesame seeds. Pre-heat the oven to 200C (400 F) and bake for around 12 minutes. If you’ve got a steam oven, try using the steam setting.

 

Cool them slightly on a cooling rack before cutting them in half. They taste amazing with butter and jam, or brown cheese or white cheese, but my favorite is these best ever scrambled eggs. I think I have mentioned them too many times in this post, but… it’s amazing. Don’t miss out.

 

Have a wonderful weekend!

 

Whole Wheat Bread Rolls

Delicious breakfast food:

 

Please tell me what you thought of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

Whole Wheat Bread Rolls

Healthier, but also taste so much better! Whole Wheat Bread Rolls perfect for cozy mornings, next to soups and salads and whatever you please.
Prep Time20 mins
Cook Time12 mins
Rising1 hr 40 mins
Total Time2 hrs 12 mins
Course: Baked goods, Breakfast & Lunch, Side Dish
Cuisine: Norwegian
Keyword: bread rolls, healthier bread, whole wheat bread rolls
Servings: 9 rolls
Calories: 220kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Whole Wheat Bread Rolls

  • 12 gr fresh yeast 0.4 oz
  • 300 ml milk 10 oz
  • 2 tbsp olive oil
  • 45 gr spelt flour 3.4 oz
  • 165 gr whole wheat flour 10 oz
  • 210 gr white flour 17 oz
  • 1 tsp sugar
  • 1 tsp salt

Toppings

  • 1 egg for brushing, can substitute with milk or water
  • poppy, sesame or sunflower seeds I used sunflower seeds

Instructions

  • Begin with heating up the milk to 38C (100F). In a large bowl, mix the heated milk with fresh yeast.*
  • In the same bowl, add in the oil and mix to combine. Add in the dry ingredients (flours, salt and sugar) and knead with a mixer. You want the dough to let go of the bowl. Give it time, about 10 minutes. You can add more flour, but the more you add, the denser they will become, so less is more. If it is too much flour, add more milk, until you get the right consistency.
  • Cover with a towel and rise on a warm place. Rise in about 50-60 minutes, or until doubled size.
  • Form 9 golf ball sized balls and place them on a baking tray lined with parchment paper. I like to weigh my dough so that all the buns get the right size, making them easier to bake evenly.
  • Cover and rise once more, for around 40-50 minutes. You want them to rise to double in size once more. Brush each one with egg wash and sprinkle with sunflower kernels or sesame seeds. Pre-heat the oven to 200C (400 F) and bake for around 12 minutes.
  • Cool them slightly on a cooling rack before cutting them in half. They taste amazing with butter and jam, brown cheese or white cheese, but my favorite is scrambled eggs and mayo. Enjoy!

Notes

Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!
 
* You can also use 2 level tsp/5g active dry yeast (mix with the warm milk), or 1 rounded tsp/4g instant dry yeast (mix it with the dry ingredients). 
 
If you can't find spelt flour, you can use more whole wheat or white flour. You can also use all whole wheat flour, but they can be a little denser. Only all purpose flour will make them lighter and less filling. 
 
Nutrition: Calories: 220 | Fat: 4.7g | Saturated Fat: 0.9g | Protein: 7.4g |  Carbohydrate: 37.7g |  Fiber 3.6g |  Cholesterol: 2mg | Sodium: 277mg | Vitamin D: 0mcg | Calcium: 58mg | Iron: 2mg | Potassium: 160mg. Estimate for informational purposes only.

Related Posts

Baked Grapefruit: 3 Healthy Recipes

Baked Grapefruit: 3 Healthy Recipes

Baked grapefruit brings out the sweetness of the grapefruit and adding spices such as honey, vanilla and cardamom or rosemary, honey and ginger really adds interest and comfort to this healthy fruit. Grapefruit is a winter fruit, a […]

Curry Coconut Chicken Satay + Mango Cucumber Salad

Curry Coconut Chicken Satay + Mango Cucumber Salad

Curry Coconut Chicken Satay with Mango Cucumber Salad – it’s bursting of Thai flavors such as creamy coconut, lemongrass and peanuts. Pungent garlic, citrusy cilantro and sweet mango are great combinations with this Curry Coconut […]



3 thoughts on “Fluffy Whole Wheat Bread Rolls”

  • Hi. When do you add the yeast?? You mention heating it with the milk in step 1. Then you just mention mixing the flour with the oil…Ian’t get any spelt flour at the moment in Melbourne..can I use more wholemeal or plain flour? If so what measurements of eachbeould you suggest?

    • Hello Kim. I realize now that I should rephrase the recipe card. What I mean is you heat the milk, mix the yeast in a bowl with the heated milk. Mix the oil into the bowl with the milk, and then add all the dry ingredients into the same bowl. Yes that’s no problem – if you don’t have spelt flour, you can use more whole wheat or plain flour. Let me know if there’s anything else I can help with.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.