Breads · ALWAYS FREE
Soft whole-wheat dinner rolls
Eight softly rounded dinner rolls made with a blend of whole-wheat and bread flour.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir the yeast and sugar into the lukewarm water and wait 5–10 minutes until foamy. Mix both flours and the salt in a large bowl. Add the yeast mixture and 0.705 oz olive oil.
- Mix into a soft dough and knead for 8–10 minutes until cohesive and elastic. Use 0.0705 oz of the remaining oil on the work surface and hands instead of adding flour. Whole-wheat dough may remain slightly tacky.
- Use the last 0.0705 oz oil to coat a bowl. Add the dough, cover and let rise at a comfortable room temperature for 60–90 minutes until roughly doubled. Cooler rooms can require more time.
- Gently deflate and divide the dough into eight equal pieces. Shape into smooth balls and place on a parchment-lined baking sheet with about 2 cm between them. Cover and let rise for 35–50 minutes, until puffy; heat the oven to 375°F (190°C) during the final rise.
- Bake for 20–25 minutes until golden and the center of a middle roll reaches 190–200°F (88–93°C). Cool on a rack for at least 15 minutes before tearing open. The 220-minute estimate includes the longer listed rises and cooling; allow extra time in a cold kitchen.
- Store cooled rolls airtight at room temperature for up to 2 days, or freeze. Discard moldy bread rather than trimming the affected patch.
Estimated nutrition
Per serving · 1 of 8- Calories
- 174 kcal
- Protein
- 5.4 g
- Total carbohydrate
- 30.6 g
- Total fat
- 3.9 g
- Total sugars
- 1.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; roll/latke/meatball counts are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Soft whole-wheat dinner rolls: whole-wheat flour; bread flour; water; active dry yeast; olive oil; granulated sugar; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Soft whole-wheat dinner rolls: whole-wheat flour; bread flour; water; active dry yeast; olive oil; granulated sugar; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Soft whole-wheat dinner rolls: whole-wheat flour; bread flour; water; active dry yeast; olive oil; granulated sugar; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
