Soft Whole-Wheat Rolls
Milk, olive oil, and yeast make these simple whole wheat rolls soft and lightly enriched.
By Moow Editorial ·
- For a faster final rise, place the tray in a gently warm—not hot—oven, then remove it while the oven preheats for baking.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 rolls
- Prep time: 20 minutes, plus about 1 hour 45 minutes rising
- Cook time: 20–25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 rolls.
- Calories: 190 kcal
- Protein: 7 g
- Carbohydrates: 31 g
- Fat: 6 g
- Sodium: 472 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 3/4 cup (180 ml) warm water
- 1/2 cup (120 ml) warm milk
- 3 tablespoons plus 1 teaspoon (50 ml) olive oil
- 3 1/3 cups (800 ml by volume) whole wheat flour
- 7 g (2 1/4 teaspoons) active dry yeast
- 2 teaspoons (10 ml) sugar
- 2 teaspoons (10 ml) salt
Directions
1. Combine all the ingredients in a mixing bowl and knead until a soft, sticky dough forms.
2. Cover and let the dough rise for 1–1 1/2 hours.
3. Divide into 10 portions, shape into rolls, and arrange on a sheet pan.
4. Let the shaped rolls rise for 20–30 minutes while the oven preheats to 375°F (190°C).
5. Bake for 20–25 minutes, until browned and 190°F (88°C) inside.
Sources
Contains wheat and milk. Do not proof in an oven hot enough to melt or scorch the dough. Bake until the centers reach about 190°F (88°C) and sound hollow when tapped.