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    Whole Wheat Quick Bread Rolls

    Whole Wheat Quick Bread Rolls

    Flaky outside, soft inside with whole wheat goodness

    Flaky outside, soft inside! This variant includes whole wheat flour for extra nutrition and wholesome flavor. The combination of bread flour and whole wheat creates the perfect balance - crispy golden crust with a tender, fluffy interior.

    Whole wheat flour needs a bit more help to rise nicely, so I give it an extra stretch and fold. The lift-and-slap technique builds great structure while keeping it simple and relaxing. The crust is amazing!

    Watch the video below to see the whole wheat dough transformation and hear them sing when they come out of the oven!

    Whole Wheat Quick Bread Rolls Recipe

    The flattening and rolling technique creates beautiful layers. Splashing water between the breads before baking creates amazing steam for that crispy crust. Perfect with butter!

    Ingredients

    • 220 ml Water(¾ cup + 3 tbsp)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 1 tsp Sugar(to feed the yeast)
    • 220 g Bread flour(1 ½ cups)
    • 100 g Whole wheat flour(¾ cup)
    • 1 tsp Salt

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g) and sugar (1 tsp). Mix. Add bread flour (220g), whole wheat flour (100g), and salt (1 tsp). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rise for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift it from the center and slap it back into the bowl - I call this method 'lift and slap'. Let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let rest for 30 minutes.
      Timer Available:Third Rest (30:00)
    4. 4
      Third stretch and fold: Let's do it one more time - whole wheat flour needs the boost to rise nicely. Stretch, fold, lift and slap. Let rise for 2 hours or until it doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Shape the dough: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Bubbles! Cut in 6 equal parts. Roll each part and then make it into a ball. Rub against work surface to seal. Cover and let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    6. 6
      Shape the rolls: Flatten each ball. Roll and press down with your fingers. Place on tray, seam down. Repeat with remaining pieces. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Sprinkle a thin veil of flour on top. Smooth it with your hand. Score the bread with a sharp blade or knife. Splash some water between the breads.
    8. 8
      Bake: Cover with another tray. Bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C).
      450°F (230°C) then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and enjoy: Let's hear them sing! The crust is amazing! Crispy outside, soft inside. Can't wait to taste it. Perfect with butter - crunchy heaven! The taste is perfect!
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    Watch the Video Tutorial

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

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