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Easy Wholemeal Bread Rolls

Published: Updated:

19 Reviews

Total Time
1h 25m
Prep Time
Bake Time
Serves 10
Serves 10

About the bake

Our easy wholemeal bread rolls are delicious for a lunch time bite to eat, and taste great warm straight from the oven.

They are a simpler take on our popular Allinson's wholemeal bread rolls recipe.

If you enjoyed making these wholemeal bread rolls, give our malted brown bread recipe a go!

10 ingredients6 steps


    1. Step 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. Step 2

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

    3. Step 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. Step 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. Step 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. Step 6

      Cool on a wire rack.


      • 500gAllinson's very strong wholemeal bread flour 
      • 1.5 tspSalt 
      • 1 tspBillington's Unrefined Golden Caster Sugar 
      • 15gUnsalted butter (softened) 
      • 1 sachet or 7gAllinson's Easy Bake yeast or Allinson's Time Saver Yeast 
      • 300mlWarm water 
      • 1Egg glaze 
      • Pumpkin seeds 
      • Poppy seeds 
      • Caraway seeds 

    Nutritional information per 83g serving

    • Energy 192cal
    • Fat 2.7g
    • of which Saturates 1g
    • Carbohydrates 31g
    • of which Sugars 1g
    • Protein 8.4g
    • Salt 0.76g

    19 Baker Ratings

    Unless you have created this recipe for only those who know and have access to the Allinson yeast, then I think you ought to include the actual measurement. A sachet can be anything but not a standard unit of measurement.

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    I made these rolls yesterday. They are easy to make but I found the dough incredibly stiff and difficult to knead, almost as though it was too dry - could that be because I substituted 100g of the flour with extra strong white? I left them to prove for 1 hour and they looked nice when baked with the egg glaze. The finished (8) rolls are very dense and heavy plus they are lacking salt.
    I am yet to have success with any recipe for wholemeal bread/rolls which makes me sad.

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