These No-Knead Whole Wheat Bread Rolls are simple to prepare yet yield a rich, flavorful crust with a soft and airy interior. Using the unique “lift and slap” and “stretch and fold” techniques, this bread comes together effortlessly. Perfect with butter or your favorite spread, these rolls are ideal for any meal.
Preparation Time
- Prep Time: 20 minutes
- Resting Time: 2 hours
- Bake Time: 25 minutes
- Total Time: 2 hours 45 minutes
Ingredients
- Bread flour: 1 ½ cups (220g)
- Whole wheat flour: ¾ cup (100g)
- Water: ¾ cup + 3 tbsp (220ml)
- Fresh yeast: 1 tsp (3g) or dry yeast: ½ tsp (2g)
- Sugar: 1 tsp (to feed the yeast)
- Salt: 1 tsp
Directions
- Activate the Yeast:
- In a small bowl, mix yeast, sugar, and warm water (from the measured amount). Let sit for 5-10 minutes until bubbly.
- Mix the Dough:
- In a large bowl, combine bread flour, whole wheat flour, and salt.
- Pour in the activated yeast mixture and remaining water. Mix until a shaggy dough forms.
- Stretch and Fold:
- Cover the dough with a damp cloth and let it rest for 20 minutes.
- Use the “lift and slap” method: lift the dough, slap it onto the counter, and fold it over. Repeat 4-5 times. Rest for 20 minutes.
- Perform “stretch and fold” 3-4 times, resting 20 minutes between each round.
- Shape the Rolls:
- Divide the dough into 6 equal parts. Roll each piece into a ball and place them on a parchment-lined baking sheet. Cover and let rise for 45 minutes to 1 hour, until doubled in size.
- Bake:
- Preheat the oven to 200°C (390°F).
- Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.
Serving Suggestions
- Serve warm with butter or jam.
- Pair with soups, stews, or salads for a hearty meal.
- Use as sandwich buns for a wholesome snack.
- Slice and toast for breakfast.
- Enjoy with olive oil and balsamic vinegar as a side.
Cooking Tips
- Use room-temperature water to avoid killing the yeast.
- Ensure proper resting time for the best dough rise.
- Add seeds or nuts to the dough for added texture.
- For a crustier roll, place a tray of water in the oven while baking.
- Use a kitchen scale for precise measurements.
Nutritional Benefits
- High in fiber from whole wheat flour.
- Contains complex carbohydrates for sustained energy.
- Low in sugar and fat, making it a healthy choice.
Dietary Information
- Vegetarian-friendly.
- Can be made vegan if served without butter.
Nutritional Facts (Per Roll)
- Calories: 130
- Protein: 4g
- Carbohydrates: 25g
- Fat: 1g
- Fiber: 2g
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Freeze rolls for up to 1 month; thaw and reheat in the oven for freshness.
Why You’ll Love This Recipe
- No kneading required, making it beginner-friendly.
- The combination of flours provides a rich, hearty flavor.
- Perfectly crusty on the outside and soft on the inside.
- Versatile enough for any meal or occasion.
Conclusion
These No-Knead Whole Wheat Bread Rolls are a fantastic addition to any table. Their ease of preparation and satisfying texture make them perfect for beginners and seasoned bakers alike. Enjoy the wholesome flavor of homemade bread with minimal effort—your family will thank you for it!
Frequently Asked Questions
- Can I use only whole wheat flour?
- Yes, but the rolls will be denser. Add extra water if needed.
- Can I substitute fresh yeast with instant yeast?
- Yes, use the same amount and skip activation.
- Can I add seeds or herbs to the dough?
- Absolutely! Mix in your favorite seeds or herbs during the first mixing stage.
- How do I get a crustier roll?
- Place a tray of water in the oven to create steam while baking.
- Can I use milk instead of water?
- Yes, milk will make the rolls softer and richer.
- How do I store leftover rolls?
- Store at room temperature in an airtight container or freeze for longer storage.
- Can I double the recipe?
- Yes, simply double all the ingredients. Ensure your bowl and baking tray are large enough.
- What can I serve these rolls with?
- Soups, salads, or as a sandwich base.
- Can I make the dough ahead of time?
- Yes, refrigerate the dough overnight after the first rise. Shape and bake the next day.
- What if my dough doesn’t rise?
- Ensure your yeast is fresh and the water temperature is correct (lukewarm).