Wholemeal Dinner Rolls

    40 minutes

    One day I was making dinner rolls and I ran out of white flour. I had some wholemeal flour left and they worked out well.

    66 people made this

    Serves: 24 

    • 100ml olive oil
    • 4 tablespoons caster sugar
    • 1 tablespoon salt
    • 2 cups (500ml) boiling water
    • 1 1/2 tablespoons dry yeast
    • 5 tablespoons warm water (45 C)
    • 2 eggs
    • 2 cups (250g) wholemeal flour
    • 4 cups (500g) bread flour

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small bowl, combine olive oil, sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
    2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    3. When sugar and water mixture has cooled, add yeast mixture, eggs, wholemeal flour and 1/2 of the bread flour. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Divide the dough into 24 equal pieces and form into rounds. Place the rounds on lightly greased baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C.
    5. Bake in preheated oven until golden brown, about 15 to 20 minutes.

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    Reviews in English (56)


    I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flour and I did not add the full amount of salt, a heaping teaspoon was plenty for me. I kneaded the dough with the dough hook for five minutes (this dough did need a little more flour than what was called for to get the dough to form a solid ball and stop sticking to the bottom of the mixer bowl), then set it to rise for an hour in a greased, covered bowl. After it doubled, I formed rolls using my 1/3 cup measuring cup and plopped them into greased muffin tins, covered it with saran wrap and let them double again. Baked at 400*, these were done in just under 14 minutes. I brushed them with oil straight out of the oven. GINORMOUS rolls. Really. They were huge. The flavor was very nice and the rolls were not too sweet but also fluffy and chewy.  -  12 Sep 2012  (Review from Allrecipes USA and Canada)


    I always wanted to try my hand at making rolls. This recipie intrigued me. I tried it and in all the 25 years of cooking for my wife and me, I came up with a great result on the first attempt. Tasty, light, satisfying either with a meal or with cheese and wine, they are a hlt. The best part is that it is healthy. Looking forward to more or these recipies. Thank you. olewinemaker.  -  22 Jun 2001  (Review from Allrecipes USA and Canada)


    I adapted this for my bread machine and made it with all whole wheatflour, and it was pretty good. Here is what I did, for anyone who is interested. First, I had to halve the recipe so it would fit in my machine. I used a little over a cup of warm water instead of using the boiling water. I used all whole wheat flour instead whole wheat and bread flour. Then I just adding everything in the order suggested by my bread machine instructions, set it to the "dough" cycle, and then followed steps 4 and 5 from the recipe. The rolls turned out really tasty, light, and fluffy.  -  17 Nov 2011  (Review from Allrecipes USA and Canada)