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Whole Wheat Rolls Recipe-1227

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Ideal with lunch or dinner.

Yield: Makes 16 rolls
Prep time: 20–25 Mins, Plus Rising
Cooking time: 15–20 Mins


  • 1 2/3 cups bread flour, plus more for kneading
  • 1 2/3 cups whole wheat flour
  • One ¼ oz (7g) envelope instant yeast
  • 1 tsp salt
  • ¾ cup plus 2 tbsp tepid whole milk
  • 2/3 cup tepid water
  • 1 tbsp vegetable oil
  • 1 tbsp honey
  • 1 large egg, beaten, to glaze
  • Rolled oats, for sprinkling


1. Mix the flours, yeast, and salt in a large bowl. Stir the milk, water, oil, and honey together, then pour into a well in the flours. Stir until slightly sticky. Cover with plastic wrap and leave for 10 minutes.

2. Knead the dough on a floured work surface for 8 minutes, until elastic. The dough will remain slightly sticky. Shape into a ball, place in an oiled bowl, and turn to coat. Cover and leave for 1 hour, until doubled.

3. Lightly oil a baking sheet. Punch down the dough and knead. Divide into 16 balls and place on the sheet. Cover with oiled plastic wrap and leave for 30 minutes.

4. Preheat the oven to 400°F (200°C). Brush the egg over the rolls and sprinkle with oats. Bake for 15–20 minutes. Cool on a wire rack.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

120kcal (6%)
23mg (2%)
0mg (0%)
10mcg RAE (0%)
15mg (5%)
157mg (7%)
0g (2%)
2g (3%)
1mg (7%)

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