Whole Wheat Rolls

Servings: 24 rolls


  • 2 Tb Yeast, Active Dry
  • 1 Tb Sugar
  • 2 cups Warm Water (110 degrees)
  • 2 Tb Honey
  • 1 Tb Sea Salt
  • 4 Tb Unsalted Melted Butter
  • 3 cups Whole Wheat Flour
  • 2 cups White Flour, Unbleached


Combine yeast, sugar and water and allow to proof (approximately 10-15 minutes). Once yeast has proofed add the 2 cups of white unbleached flour and mix. Then add salt, honey and butter. Add whole wheat flour 1 cup at a time until dough becomes too stiff and difficult to stir. At this point pour dough out onto floured surface and knead in remaining whole wheat flour. Continue to knead for a total of 10 minutes. Surface of dough should have a smooth appearance. Place the dough in an oiled bowl and turn to coat. Cover and set in a warm spot and allow to rise until doubled in bulk.

At this point dough can be covered and refrigerated for several hours or several days and brought out of refrigerator and allowed to come to room temperature for 1-1/2 hours prior to proceeding to form the dough into rolls.

Portioning Rolls: Punch risen dough down and turn out onto floured surface. Press dough with hands to form and even square of dough approximately 12" x 12". With a bench scraper divide dough down center to form two equal rectangles then divide each of these rectangles in half to form a total of flour even rectangles of dough. Briefly roll each rectangle back and forth lengthwise to form four rough coils or thick ropes. Divide each rope in half lengthwise and divide each half in three lengthwise so that each rope is now six pieces of dough and in total you have 24 equal sized pieces of dough.

Forming Rolls: To form rolls take each piece of dough and with a lightly floured hand roll dough piece in a circular motion on counter top with the cupped palm of your hand. A gentle constant pressure is required with thumb and gingers curved and resting slightly atop counter surface while making circular motion. Roll is complete and ready for oiled baking pan when a round and very smooth ball of dough is formed. This motion takes some practice and once it is mastered it can be done with two hands simultaneously.

Glazing and Baking Rolls: After formed rolls have doubled in size they need to be glazed before baking in a preheated 375 degree oven. Glaze tops of whole wheat rolls with one whole egg whisked together with one tablespoon of water. Bake for 18-20 minutes.

Fiber: 2g per roll