Whole-grain bread rolls
There are not many things that can beat the whole grain bread, unless it's 8 delicious little whole grain breadrolls ;-) These are perfect for breakfast, and you can easily prepare and bake them in one evening, for e.g. Sunday breakfast! :-)
My fool-proof recipe will be a great fun, and a good addition to your baking arsenal.
Ingredients for 8 portions
- Flour: 250g
- Whole-wheat flour: 250g
- Salt: 1 teaspoon (5g)
- White sugar: 1 teaspoon (5g)
- 1x Dry yeast (7g)
- Water: 300ml (300g)
- Rapeseed oil: 100ml (100g)
Step #1: Utensils
- mixer with kneading hook(s)
- large bowl
- large metal scraper or knife
- bread roll stamp (or a blade)
Step #2: Knead the bread dough (10 minutes)
Start by placing all dry ingredients in the large mixing bowl:
- wheat flour,
- whole-wheat flour,
Mix everything thoroughly with a whisk to distribute salt evenly, then place dry yeast in the bowl and quickly mix again.
Pour water, then oil, into the dry ingredients, and immediately start kneading with your mixer, for about 10 minutes (it's a piece of cake if you have a standing mixer, but hand-mixer will manage too).
You may optionally quickly knead the dough by hand after this step, adding some extra flour, and shaping it into a ball.
Make sure that the salt is distributed evenly before adding the dry yeast, otherwise it could disable yeast, resulting in flat, disastrous dough.
Step #3: Raise the dough (about 2 hours)
Leave the dough to raise for at least 90 minutes, but I usually leave it for about 3 hours — make sure to leave it partially covered (to protect it from dust), but let it breathe.
Let your rising dough breathe freely, otherwise it won't rise a lot. Leaving a large plate slightly offset over the bowl will do the trick!
Step #4: Beat the dough and form bread rolls (15 minutes)
This step is extremely important. You have to beat the dough, i.e. detach it from the bowl, and squeeze it, then knead for a minute or two with some flour for dusting. This step will remove excess of the yeast gasses, making the dough firmer, and more like the real bread, that you buy at the store.
Roll the beaten dough into a small loaf, and using the scraper or a large knife, slice it evenly into 2 pieces, then each part again into 2 even chunks, and each one of them also into 2 equal small pieces. You will have 8 perfectly even portions of the dough.
Take each of the dough portions, and squeeze it hard between your hands, then roll it under your palm few times into random directions. Don't be gentle! ;-) Form a nice ball of dough, and place it onto a parchment-paper-lined baking sheet. Do it with each portion.
Let the bread rolls relax for few minutes, e.g. if it took you 5 minutes to roll them, let them rise for another 10 minutes.
You have to beat the dough, otherwise it will be crumbly, foamy and spongy in a very unpleasant way when baked.
Step #5: Stamp and bake the bread rolls (25 minutes)
Preheat the oven to 180°C (356F).
Using a bread rolls stamp, make cuts on each bread roll (you can also use a very sharp knife or a blade).
Bake bread rolls for 25-30 minutes, until nicely browned, then remove onto a cooling rack or leave in a slightly opened oven to cool down.
To form a nice crunchy crust, place an empty baking form on the floor of the oven, then immediately after placing bread rolls in, pour half a cup of boiling water into it and quickly close the oven to keep the steam inside.
Another way to make the nice crust is to let the bread rolls cool down in the oven (kill the heat, and leave it slightly opened)—it's especially good practice when baking in the evening! :-)
Nutritional value of 1 portion (115g of 917g total)
292.93 in 100g
6.58 in 100g
41.21 in 100g
0.64 in 100g
11.92 in 100g
Saturated fat (g)
0.88 in 100g
0.21 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.