Perfect Whole Wheat Artisan Rolls

Crispy, airy, absolutely perfect with whole wheat flavor

Crispy, airy, absolutely perfect! Whole wheat adds so much flavor - mouthwatering! These beautiful artisan rolls combine bread flour and whole wheat for the perfect balance of texture and taste. Using the lift and slap technique, they're ready the same day. They look so nice!

Perfect Whole Wheat Artisan Rolls

Watch the complete process of making these delicious whole wheat rolls

You can follow along with the video above to see the whole wheat dough develop and learn the shaping technique. Watch how beautiful they turn out!

Ingredients

230 ml Water(1 cup)
3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
220 g Bread flour(1½ cups)
100 g Whole wheat flour(¾ cup)
6 g Salt(1 tsp)

Step-by-Step Instructions

1
Mix the dough: In a bowl, combine water (230ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (220g), whole wheat flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
2
First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
3
Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! Lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
Timer Available:Main Rise (2:00:00)
4
Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Divide into 6 equal parts. Brush off any excess flour. Flatten very gently. Roll the dough piece, then roll again to make it into a ball. Pinch to seal. Rub against work surface to seal. Repeat for all pieces. They look so nice! Let them rest for 10 minutes uncovered.
Timer Available:Ball Rest (10:00)
5
Final shaping: Gently flatten each ball. Roll and press down with your fingers. Seal the edge. Move to baking tray. Repeat for all pieces.
6
Final rise: Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
7
Prepare for baking: Lightly sprinkle flour over the rolls. Smooth the flour with your hand - they're so nice to the touch! Score the bread with a sharp blade or knife. Sprinkle a little water around the bread - just a few drops to make steam.
8
Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until beautifully golden.
430°F (220°C)
Timer Available:Baking Time (30:00)
9
Cool and serve: They sing as small cracks form on the crust - the best sound in the world! Hollow taps mean it's perfectly baked. As crispy as it gets! The whole wheat flavor is amazing. Crispy crust, soft inside. Perfect with butter!

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

Perfect Whole Wheat Artisan Rolls