Whole Wheat Bread Rolls

Name: Whole Wheat Bread Roll
Prep time: 5 min
Cook time: 30 min
Ingredients: 300 gr of whole wheat bread flour (or a mix); 260 gr of lukewarm filter Water; 2 gr - ½ tsp of active dry Yeast; 4-6 gr of Salt

Rustic, Hearty & Simple!

These wholesome whole wheat bread rolls are made with just four simple ingredients—no oil, no kneading, no fuss! Perfect for sandwiches, veggie burgers, or dipping into soups. You can make them in just a few hours or let them rise overnight for extra flavour. Hearty, nourishing, and homemade with love.

Prep

5 mins

Proving

2-24 h

Bake

25-30 mins

Total

2:30-24 h

Makes

4 rolls

Ingredients:

300 gr of whole wheat bread flour (or a mix)
260 gr of lukewarm filter Water
2 gr – ½ tsp of active dry Yeast
4-6 gr of Salt

Instructions step by step:

Step 1 – Activate the Yeast

To begin, pour half of the filtered water into a large mixing bowl. Add the dried yeast and stir gently using a wooden or silicone spatula. Then, let the mixture sit for about 15 minutes so the yeast can activate.

Step 2 – Add Flour and Salt

Once the yeast is activated, give the mixture another quick stir. Next, add the whole wheat flour, salt, and the remaining water. Mix thoroughly using a spatula or your hands until there’s no dry flour left.

Step 3 – Cover and Rest

Now that the ingredients are fully combined, cover the bowl with a damp towel or cling film. Allow it to rest for 30 minutes. This resting period helps the flour absorb the water and allows gluten development to begin.

Step 4 – Stretch and Fold

After 30 minutes, uncover the dough. With wet hands, gently stretch and fold the dough towards the centre. Rotate the bowl and repeat this motion around 8 times, or until the dough feels tighter. Cover it again and rest for another 30 minutes. Repeat this stretch-and-fold process two more times at 30-minute intervals.

Step 5 – Stretch the Dough

Next, transfer the dough onto a lightly wet surface. Using wet hands, gently stretch it into a large square without tearing it. Fold one-third of the dough over itself, like folding cloth. Repeat with the other side, then fold it lengthwise into a compact parcel.

Step 6 – Proving

Turn the folded dough seam-side down and place it back in a clean bowl. Cover once more. At this point, you can either prove it in the fridge overnight or let it rise in a warm spot (around 20–27°C) for 1–2 hours, until nearly doubled in size.

Step 7 – Cut the Dough

When the dough has risen, tip it onto a lightly floured surface. With floured hands, gently fold one side toward the centre, then the other. Flip the dough upside down to form a long roll, and cut it into four equal pieces.

Step 8 – Pre-Shape the Rolls

Take each piece and gently bring the edges into the centre, forming a ball. Pinch the seams underneath to seal.

Step 9 – Final Shape

Place each dough ball seam-side down on the counter. Cup your hands around it and gently roll in a circular motion until the surface becomes smooth and tight.

Step 10 – Second Prove

Place the shaped rolls onto a baking tray lined with parchment paper. Sprinkle with flour or semolina to prevent sticking. Cover with a damp towel and let them rise again for 30 minutes.

Step 11 – Score and Bake

Meanwhile, preheat your oven to 180°C (355°F) with the fan turned off. Lightly spray the tops of the rolls with water and sprinkle with your choice of seeds—sesame works beautifully. Score the tops using a sharp knife or scissors, then bake for 25–30 minutes.

Step 12 – Cool and Enjoy

Start checking the rolls around the 25-minute mark. They’re ready when golden brown and sound hollow when tapped on the bottom. Transfer them to a wire rack and let them cool for at least 30 minutes before serving.

About this recipe:

I love baking my own bread, especially healthier versions using whole grains. While sourdough is a favourite, my starter has been sluggish this winter, and with bread prices rising here in London, homemade has become the way to go.

These Whole Wheat Bread Rolls are a delicious, wholesome alternative to typical burger buns, which are often made with white flour, milk, and sugar. My version is rustic, dense, and full of flavour—no sugar needed. I tested a version with date syrup, but it didn’t improve the taste.

They’re easy to make, no kneading required—just a few stretch-and-folds, some proofing, and baking. You can make them in about 2.5 hours or let them rise overnight. Perfect for burgers, sandwiches, or to serve on the side.

About these Ingredients:

Whole Wheat Flour: I’m using a mix of Whole-wheat and Spell Wholemeal bread flour. You can use other flours you like. Whole grain flours have more protein and nutrition but they also do a more dense bread. If you use white flour you need to reduce the water ration. whole grain flours take more water.

Active Dried Yeast: If you are using instant dry yeast, you don’t need to activated it in the water. Just proceed to add it to the flour. If you use fast-acting instant yeast don’t prove it overnight as it will over prove.

Filter Water: I’m using filter water because the water in London is very hard and full of scale and other things that interfere with the yeast and taste of the bread. You can also boiled your water in advance or use mineral water.

Salt: As you may notice I don’t use that much salt, but bread is not the same without salt so I normally use a bit less. For a normal bread you should use 2% in this case is 6g, i’m using 4g. Adjust to your taste buds.