Whole Wheat Rolls

Updated February 23, 2016

Ideal with lunch or dinner.

Makes16 rolls

Preparation Time25 min

Preparation Time - Text20–25 mins, plus rising

Cooking Time15 min

Cooking Time - Text20

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseside dish

Five Ingredients or LessYes

Mealbreakfast, brunch, tea


Taste and Texturechewy, savory

Type of Dishrolls


  • 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


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.

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.

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.

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.



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