Wholemeal Bread Rolls

If you know me…you know that I am not a huge fan of bread. However, there are times when I find myself craving fresh bread. So, I decided to make fresh wholemeal bread rolls. These rolls are simple, soft and wholemeal which makes them the perfect breakfast and snack choice especially for those cold Autumn days. You can either have them alone or which a bowl of your favourite soup.


  • 500g of Wholemeal bread flour
  • 7g (1 sachet) of fast-action yeast
  • 11/2 tsp of Caster sugar
  • 2 tsps. of salt
  • 300ml of lukewarm water
  • 3tbsps of olive oil


  • Combine the flour, yeast, salt and caster sugar in a large bowl. Mix it with a spoon or a regular knife. N.B- The dough first rising can be done overnight in the fridge or in a well-oiled bowl for an hour.
  • Once the dry ingredients are combined, make a well in the centre in preparation for the wet ingredients.
  • Measure 300 ml of lukewarm water and add 3 tbsps. of olive oil. Pour the oil and water mixture into the well of the flour and gradually mix until it forms a dough.
  • Place the dough on a worktop and begin to knead. The dough might be quite wet but don’t let this intimidate you. Keep kneading and don’t be tempted to add flour as this will make the bread denser. Knead continuously for 10 minutes until smooth/elastic.
  • Put the dough in a well-oiled bowl, cover with a tea towel and leave to rise for an hour. If you made the dough in the late evening, leave it in the fridge overnight.
This is the dough after 1 hour of rising.
  • When the hour has concluded, take the dough and knead again for another 5 minutes. Roll the dough into a long sausage shape and divide into 8 or 9 sections. Form these sections into small rounds and place on a prepared baking tray and cover with a tea towel for another hour. This is also a good time to preheat the oven to 220C. (This allow applies if you followed the overnight option).
  • Bake the rolls in the oven for 15-20 minutes. Mine were ready at 20 minutes. Once the bread rolls are out of the oven, transfer them onto a cooling rack and tap the bottom of the rolls to check that they sound hollow- this is a good indication that they are ready. Cover the rolls with a tea towel while they are cooling. The tea towel helps to absorb the moisture from the fresh rolls.
  • Enjoy! – The rolls are best eaten warm but they can also be kept for a week in an airtight container and enjoyed for breakfast.

2 thoughts on “Wholemeal Bread Rolls

  1. This is wonderful and looks like a cheap and easy recipe for those students (like myself!) who are looking to get into baking! Keep them coming!🙌🏽

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