Whole wheat rolls

Whole wheat rolls: Homemade and delicious. Image: Msi Muzi Mathebula

Whole wheat rolls: Homemade wholesomeness for the family

Love baking your own bread? Then try this delicious whole wheat rolls recipe.

Whole wheat rolls

Whole wheat rolls: Homemade and delicious. Image: Msi Muzi Mathebula

Flood your home with the delicious aroma of homemade whole wheat rolls sprinkled with whole wheat seeds. If you love baking your own bread, this recipe is for you. And even if you do not usually bake your own bread, after trying this recipe you will most likely be converted to always bake your own bread!

These whole wheat rolls are not only delicious but wholesome. Bake them once and your family will ask you to bake them every week. So, it is better to prepare a double or triple batch that will be enough for a few days.

When preparing these tasty rolls, make sure you have enough time as you need to allow the dough to rise twice. Each proofing time is an hour. The second proofing time is after shaping your beautiful rolls.

After the bread rolls have been proofed for an hour, brush with egg wash and sprinkle with whole wheat seeds. Pop into the oven and enjoy the seductive flavour of freshly baked bread spreading through your home.

Whole wheat rolls recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

2

hours 

25

minutes
Cooking time

25

minutes
Total time

2

hours 

50

minutes

Ingredients

  • 2 tablespoons active dry yeast

  • ½ cup warm water

  • ½ cup butter softened

  • ¼ cup honey

  • 3 eggs

  • 1 cup lukewarm buttermilk or milk

  • 4½ – 5 cups whole wheat flour

  • teaspoons salt

  • 125 g whole wheat seeds

Method

  • Dissolve the yeast in ½ cup warm water in a glass measure. Set aside.
  • Cream the butter and honey in the bowl of a stand mixer with the paddle attachment.
  • Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
  • Add 4½ cups of flour and the salt, mixing until combined. Change to a dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
  • Let sit in the bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let it rest for 3 minutes.
  • Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching. Allow rising, covered for 1 hour.
  • Brush with an egg wash and sprinkle with the seeds on top.
  • Preheat the oven to 180°C. Bake for 20-25 minutes until golden brown.

Notes

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