Whole Wheat Bread Roll

Marisa Marques

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.

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Prep Time 5

Cook Time 30

Course Bread

Cuisine Mediterranean

Servings 4 Rolls

Calories 190 kcal

Equipment

1 Oven

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

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

Notes

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.
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.
If you use white flour you need to reduce the water ration. whole grain flours take more water.

Keyword Bread, Healthy, Wholewheat