43% Whole Wheat Bread Rolls

43% Whole Wheat Bread Rolls

I used a bread machine to knead the dough. Two types of whole wheat flour are blended to make these light dinner rolls. Use for sandwiches! Yuzu pepper paste really goes well on these. (No eggs or dairy products are used.)

Ingredients: 8 rolls

●Bread (strong) flour
160 g
●Whole wheat flour (superfine grind)
100 g
●Whole wheat flour (graham flour)
20 g
Sugar (roasted sugar)
8 g
Natural salt
4 g
Dry yeast
4 g
Olive oil
1 tablespoon
180 to 190 ml
If using domestic flour, decrease the amount of water.


1. Put the ingredients in a bread machine in the listed order. Add the dry yeast into the yeast compartment, and start the "dough-only" program! (In the summer knead the dough with the lid open.)
2. After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
3. Round off each piece of dough, trying not to touch the cut edges. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
4. Press the dough down with your palms to deflate. Dust with flour and turn them over, and form into thin rolls as shown in the photo.
5. Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35°C. During the summer you can do this at room temperature!
6. When the rolls have doubled in volume they're ready to bake! Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
7. Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
8. Bake at 190 °C for 12 minutes and they're done! If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
9. Light and airy. The more you chew on these, the more you can taste the delicious flour.
10. If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
11. This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
12. 2 and a half hours later, test the dough with a finger. If the hole it makes remains, it's good to go. Proceed from Step 2 above.
13. Be sure to always test the rise with your finger! Poke in a moistened finger, and take it out slowly. If the hole remains the dough has risen enough. If the hole fills back in it needs more time.
14. All kinds of sandwiches . Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sautéed carrots.
15. Try using 15 g of honey dissolved in the water instead of the sguar. Please weigh the water with the honey in it. The honey version of this bread is even lighter!

Story Behind this Recipe

This is a whole wheat roll that can be made into sandwiches and brought along on an outing. I aimed for not too heavy bread that still had a high ratio of whole wheat flour.