Whole Wheat Bread Rolls

These bread rolls are easy to make and keep well in the freezer. Perfect for soups or lunchboxes and full of fibre.

Ingredients for 12 rolls

  • 500g wholewheat flour
  • 1/2 pack (7 g) dried yeast
  • 1 tsp sea salt
  • 1 litre cold water


  1. Mix together the dry ingredients and add the water
  2. Knead for 10 minutes until you have a firm dough.
  3. Using a kitchen towl, cover the bowl and leave it to rise for 1 hour in a draft free spot.
  4. Make 12 rolls, use scales to get them the same weight.
  5. Leave for another 30 minutes before cutting the top and baking for 20-30 minutes in the middle of the oven at 225°C
  6. Pay attention towards the end. The rolls are done when you hear a hollow sound tapping their bottom.
  7. Enjoy with savoury or sweet spreads, with soup or for lunch. They keep in the freezer for up to a month and can easily be defrosted. Take them out of the freezer and place in the oven at 100°C for 15 minutes.


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