There’s simply nothing better than the aroma of baking bread wafting from a kitchen. These whole wheat rolls can be made in only a few hours and are guaranteed to bring smiles to everyone’s face at your table. Crispy top crusts and tender insides will make this your new favorite bread recipe.
They’re also great for sandwiches, toast, garlic bread or whatever your inspiration takes you. My favorite flour for this recipe is this bread flour.
After you make the dough in a large mixing bowl, you’ll knead it for 3-4 minutes before letting rise until doubled. Scrape the dough onto a floured board or counter, and then gently shape it into a rectangle.
Cut the dough into about 8-10 even shapes with a dough cutter.
Cut each shape in half.
Arrange the rolls in a lightly oiled baking pan. They will fit snugly.
Bake for 24 minutes at 425 degrees F.
Remove the entire “loaf” from the pan, let cool slightly, and pull apart into individual rolls. Delicious!!
Try these other delicious bread recipes:
Whole Wheat Pull-Apart Rolls
Prep
Cook
Inactive
Total
Yield 8-12 rolls
Simple to make and delicious to eat, these homemade rolls take only a few hours from start to finish.
Ingredients
- 1 ¼ cups lukewarm water
- 2 teaspoons instant dry yeast
- 1 cup whole wheat flour
- 2 teaspoons kosher salt plus 1 more for sprinkling on top of the rolls
- 2 ½ cups all-purpose or bread flour plus ¼ cup more for dusting on the dough
- 2 tablespoons extra virgin olive oil
- Optional: 1 tablespoon sourdough starter
10" diameter round baking pan
Instructions
Put the yeast in a large mixing bowl and pour the water over it carefully. In about a minute, add 1 cup of whole wheat flour and the sourdough starter (if using). Stir until completely combined. Let the mixture rest for 5 minutes. Add 1 cup of the white flour and stir well. Sprinkle the salt over the dough and stir again. Add another cup of white flour and stir well until no dry flour is visible. The dough will be sticky.
Lightly flour a counter or board that you’ll use for kneading the dough, and lightly dust the top surface of the dough with flour. Use a dough scraper to scrape the dough in a single ball onto the floured surface. Scrape all the bits of flour from the bowl onto the dough ball. Put a few drops of olive oil on your palms and begin to knead the bread, incorporating the bits of dough as you knead. Knead the bread for 3-4 minutes, adding flour by the teaspoonfuls as the dough becomes sticky. Don’t add more than ½ cup of flour. When the dough ball holds together well with a smooth surface and springs back when prodded with a finger, put it into a lightly oiled large bowl to rise. Cover the bowl and let the dough raise for approximately 2 hours or until doubled in size.
When the dough has doubled in size, lightly oil the baking pan. Flour your counter again and use a dough scraper to carefully scrape the dough onto the floured surface. Lightly dust the dough with flour and gently shape it into a long rectangle, about 14” by 4." Use a dough cutter to cut the dough into 12 equal pieces. Separate the pieces gently, roll each into a small oblong shape, and place into the baking pan. When all the rolls are in the pan, they will be touching snugly. Cover the pan and let the rolls rise for 45 minutes. (At this point, you can cover the pan and refrigerate them for up to 24 hours before baking.) Heat the oven to 425 degrees F. Sprinkle a teaspoon of kosher salt evenly over the surface of the rolls. Bake the rolls for 24 minutes.
Let the rolls cool in the pan before lifting them out in one entire piece. They can then be torn apart easily into individual pieces.
Notes
You can use this dough to make many types of bread: individual rolls on a baking stone, 3 baguettes, one large free form rustic loaf, or in a loaf pan for sandwich bread.
I've even rolled it out thinly on a pizza peel and used it for grilled pizza on the grill. It's a good all purpose dough.
Courses Bread
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