How to make wholemeal bread rolls
New to baking? Give our wholemeal bread rolls recipe a go. They're a delicious and healthier alternative to our white rolls. Perfect for dipping in soup, using as dinner rolls, or popped in a packed lunch.
Tips for making the best bread rolls:
- How long do bread rolls last and can they be frozen?
Our wholemeal rolls will last for a few days in an airtight container, and they can be frozen for up to 3 months. - How do you stop bread rolls getting hard?
Hard crusts or buns usually mean you are baking on too low heat and for too long, or the dough was not kneaded enough to begin with. Wholemeal flour absorbs more water, therefore requires more kneading.
If you enjoyed making our wholemeal bread rolls, try our classic wholemeal bread recipe.
Method
Step 1:
MIX
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on two flour-dusted baking sheets – they’ll need room between them for growing.Step 5:
PROVE
Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 220°C (fan 200°C, gas mark 7).Step 6:
BAKE
Bake the rolls for 20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Salt
- 50g Melted butter
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Utensils
- Baking tray
- Mixing bowl
Recipe Reviews
Great recipe. I have started using olive oil instead of melted butter (less washing up!) and the rolls come out lovely and soft. They only need 12 minutes in my fan oven and are cooked to perfection.
Not a review but a question, how many calories per roll?
The calculated calories for a 66g roll is 181kcal.
I made these bread rolls they were lovely everyone enjoyed them, pretty simple recipe, I used a stand mixer and then kneaded the dough for a few minutes after and I put the dough in a just warm oven to rise and they turned out great! Put one in the microwave the next day for 30 sec to warm it up and tasted just as fresh.
Great recipe great bread rolls will definitely be making again 👍
Brilliant the first time my brown rolls have actually been soft
Sorry, this isn't a review, but I was just wondering if it would work if I used olive oil instead of melted butter?
Yes you can switch the butter for olive oil. We would recommend using 50ml of olive oil. Happy Baking!
I was disappointed by this recipe. The week before I had made white baps and they were gorgeous. These brown baps just didn't work. Obviously similar technique and recipe, the only difference I could tell was the yeast amount. The white baps had very little yeast in comparison.
These brown baps did not rise well and in the end had a yeasty after taste.
We are sorry to hear that you experienced challenges with this particular recipe. This recipe has been tested with successful results, we would always typically recommend 7g (1 sachet) of Easy Bake Yeast alongside 500g of bread flour. The rise of your dough can be affected by numerous factors in relation to the yeast. It is best to keep the yeast seperate from the sugar and salt when weighing your ingredients as the salt may kill off the yeast too early. Similiarly it is important not to use water that is hot, the ideal temperature is made up of 2 parts boiling water to 1 part cold. Also if the dough is left to over prove (greater than double in size) it may collapse when baked giving the effect of the bread not rising particularly well.
We hope that you will give this recipe another try and that this does not deter you from future bread baking.
Ingredients
For the Dough
- 400g Allinson's very strong wholemeal bread flour
- 100g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast
- 1.5 tsp Salt
- 50g Melted butter
- 1 tbsp Billington's light muscovado sugar
- 300ml Warm water
- 400g Allinson's very strong wholemeal bread flour
Utensils
- Baking tray
- Mixing bowl