These rolls are ideal for a Sunday brunch, and though I didn’t have any seeds to sprinkle on top this time, I promise they’ll be even better with a little extra texture. Don’t worry if you’re missing a few ingredients; the basic dough recipe is flexible enough to adjust based on what you have in your pantry. Let’s get started!
Ingredients:
- 360 g water (measured in grams for precision)
- 6 g yeast (active dry or fresh)
- 1 teaspoon sugar (helps activate the yeast)
- 1.5 teaspoons salt
- 400 g whole wheat flour (for a hearty texture)
- 100 g white flour (for lightness and fluff)
Instructions:
1. Prepare the Dough
In a mixing bowl, combine the water, yeast, sugar, and salt. Stir until the yeast is dissolved and let it sit for about 5 minutes until the mixture becomes bubbly. Next, gradually add in the whole wheat flour and white flour, mixing until the dough comes together. You may need to adjust the flour slightly to get the perfect consistency – it should be soft but not sticky.
2. Let It Rest
Once the dough is mixed, cover the bowl with a lid or a clean towel and place it in the refrigerator. Let it rest for a few hours (or overnight if you’re preparing ahead of time). The cool rest will help develop the flavors and make the dough easier to shape.
3. Shape the Rolls
The next morning, remove the dough from the fridge and let it sit at room temperature for a few minutes. On a floured surface, divide the dough into 6 to 8 equal portions (depending on the size of the rolls you prefer). Shape each piece into a neat roll and place them on a baking sheet lined with parchment paper.
4. Preheat the Oven & Create Steam
While the dough is resting, preheat your oven to 250°C (480°F). For that perfect crust, place a small pan of hot water on the bottom rack of your oven while it heats up. This will create steam that helps the rolls rise beautifully in the oven.
5. Let the Rolls Rise
Cover the shaped rolls with a towel and let them rise for about 30 minutes, or until they've doubled in size. The steam from the oven will help create a lovely, soft texture.
6. Score and Bake
Once the rolls have risen, gently score the tops with a knife or razor blade, making a small cross or a few slashes. This helps them bake evenly and adds a professional touch! Pop them in the oven and bake for about 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Serving Suggestions:
These bread rolls are perfect on their own, served warm with butter or jam. Or, if you want to make them the star of the meal, serve them with some cheese, soup, or a hearty salad. They’re so versatile and will surely become a family favorite.
Baking Tips:
- Storage: If you somehow have leftover rolls (unlikely!), store them in an airtight container for up to 3 days or freeze them for later.
- Variations: Add a sprinkle of sunflower or sesame seeds to the top before baking for extra crunch and flavor. I didn't have any this time, but it’s a great addition!
- Tradition: These bread rolls are a perfect treat for Sunday mornings, keeping the tradition of fresh-baked bread alive in your home.
Enjoy these soft, delicious whole wheat bread rolls that are not only easy to make but also packed with goodness. Whether you serve them for a cozy family meal or enjoy them on their own, you’ll love the warmth and comfort they bring to your table.
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