Easy Wholemeal Bread Rolls by Allinson's

  • Total Time

    1h 25m
    • Prep Time

      1h 0m
    • Bake Time

  • Serves


These bread rolls are delicious for a lunch time bite to eat and taste great warm from the oven.


  1. Put flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water to form a soft dough

  2. Knead the dough on a lightly floured surface until the dough is smooth and elastic.

  3. Separate the dough into 8-10 balls, or have fun with different shapes or alternatively leave the loaf whole. Place the rolls on a baking tray, cover and leave in a warm place until the dough has risen and doubled in size, around 35-45 minutes.

  4. Preheat the oven to 230°C (210°C fan, gas mark 8). Brush the surface of the rolls with beaten egg then sprinkle on your chosen topping or leave plain.

  5. Bake the rolls for 15 minutes, then reduce the oven temperature to 200°C (180°C fan, gas mark 6) for 10 minutes until the rolls are risen and golden brown and sound hollow when tapped underneath.

  6. Cool on a wire rack.

Let's Bake

The easiest way to follow a recipe


  1. 2 star rating

    Dough needs proving before rolling into balls and leaving to rise again. Poorly written recipe.

  2. 5 star rating

    Looking amazing and not 'hard' on the outside. I wanted flat rolls like a bap .. i just made them too big!

  3. 2 star rating

    Followed the recipe and the rolls don't rise very much they just spread, maybe i'm not kneading enough or shaping correctly? recipe should go more in depth with the method.

  4. 5 star rating

    Excellent recipe. I used half white bread flour instead of all wholemeal. I also kneaded a bit of grated cheese into it. The oven was a bit too hot for them, they were slightly over cooked after fifteen minutes. Very tasty though. Next time I’ll use a lower heat.

  5. 5 star rating

    Worked well first time, although I only had a tin of yeast so had to guess how much a sachet was.

  6. 5 star rating

    Fantastic recipe easy to follow and end result first class.

  7. 3 star rating

    There’s a small fundemental thing missing here. The bread needs an initial proof. Once all is mixed and smooth, cover and leave to rise for at least an hour. After this, it should have approximately doubled in size. From here, knock the dough back (get all the air out) then do the separating into separate rolls and leave to proof for a second time before baking. This should give much lighter results.
    The recipe is a 1 prove recipe, we also have another recipe that does involve 2 proves,


    Happy baking!

  8. 5 star rating

    Did the kneading in the food mixer with dough hook for 5 mins on low speed. Speeded the rising up on a cold day by placing baking traying with unrisen dough over a wide pan containing boiled water. Thankyou for an easy recipe that doesn't need more than the inital rise. Delicious and wholesome.

  9. 5 star rating

    Great recipe
    Works perfectly

  10. 3 star rating

    Rolls didn't rise very much, and only took a total of 20 mins to bake. Tasted very good!

  11. 4 star rating

    It worked they definately rose, however they're still a little heavy.

  12. 5 star rating

    The only flour I could find left in the shops was strong wholemeal bread flour. I felt a bit apprehensive at using it after reading a lot online about how difficult this flour was to use.
    I need not have worried, since this recipe turned out perfectly. Soft and crusty rolls.
    Made a half batch. Kneaded for about 10 minutes approx, 50 mins to rise.

  13. 5 star rating

    Can’t wait to try them they risen lovely, cooking now!

  14. 3 star rating

    they didn’t rise and I did exactly what the recipe said! I even left it longer than it said. However, although dense they did taste quite nice

  15. 5 star rating

    Great Recipe.Had to play around with the temperatures but maybe thats my oven. Tasty and easy to make.

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