Whole Wheat Bread Rolls are the perfectly filling breakfast for cozy mornings, next to soups and salads and whatever you please. Healthier, but they also taste so much better!
We always have homemade whole wheat bread. I cannot bear the thought of having to eat store bought bread everyday. It’s just not the same. Yes, there’s many exciting bread out there, like sourdough, carrot bread and so on, but they are expensive. So expensive they cannot be justified for everyday breakfasts. That’s when you make your own, and trust me, it feels so much better. You always know what ingredients are put into it, and you can change it up any way you like.
Bread is a huge part of Norwegians’ breakfasts. It may not be that common where you are from, but I urge you to give it a try. Homemade whole wheat bread with scrambled eggs, with jams and with cheese. It’s all so delicious, and when it’s right out of the oven, there’s not much that’s better than that.
I love mornings, it’s my favorite time of the day. The day hasn’t had the chance to go wrong just yet, and I can just relax. I like to wake up extra early just to be able to relax in the morning. I just don’t function without a good breakfast. The comfort of warm bread out of the oven, with some deliciously creamy scrambled eggs, and freshly squeezed orange juice, freshly brewed coffee and a good book. Nothing can compare.
Whole Wheat Bread Rolls
I made these one day when I realized I had forgotten to take bread out of the freezer the night before. There was extra time so I decided to just get these whole wheat bread rolls a go.
Begin with heating up the milk to 37C (98F), and mix it with the yeast. If you want you can add a little more yeast than in my recipe, and it will go a little faster, but they will still turn out fluffy. I am very particular with the temperature of the milk, the kneading and the rising, and if you do the same, I am confident that your whole wheat bread rolls will be equally amazing.
Mix in the oil. Add in the dry ingredients and knead with a mixer. You want the dough to let go of the bowl. Give it time, but if it will not happen, add a little more flour. The more flour you add, the denser they will become, so do not go overboard here. If it is too much flour, add more milk, until you get the right consistency (just letting go of the bowl).
Cover with a towel and rise on a warm place. I like to place it close to a heater, the fireplace or the like. But remember it can be too hot as well, so give it little space. Rise in about 50 minutes, until approximately doubled size. Form 9 golf ball sized balls and place them on a baking tray lined with parchment paper. I like to weigh my dough so that all the buns get the right size, making them easier to bake evenly.
Cover and rise once more, for around 40 minutes. You want them to rise to double in size. Brush each one with egg wash and sprinkle with sunflower kernels, poppy seeds or sesame seeds. Pre-heat the oven to 200C (400 F) and bake for around 12 minutes. If you’ve got a steam oven, try using the steam setting.
Cool them slightly on a cooling rack before cutting them in half. They taste amazing with butter and jam, or brown cheese or white cheese, but my favorite is these best ever scrambled eggs. I think I have mentioned them too many times in this post, but… it’s amazing. Don’t miss out.
Have a wonderful weekend!
Delicious breakfast food:
- Norwegian Sweet Buns
- Best Ever Scrambled Eggs
- Healthy Spiced Pumpkin Soufflé
- Apple Honey Brie Toast
- Protein Chocolate Chia Pudding
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Whole Wheat Bread Rolls
Whole Wheat Bread Rolls
- 12 gr fresh yeast 0.4 oz
- 300 ml milk 10 oz
- 2 tbsp olive oil
- 45 gr spelt flour 3.4 oz
- 165 gr whole wheat flour 10 oz
- 210 gr white flour 17 oz
- 1 tsp sugar
- 1 tsp salt
- 1 egg for brushing, can substitute with milk or water
- poppy, sesame or sunflower seeds I used sunflower seeds
- Begin with heating up the milk to 38C (100F). In a large bowl, mix the heated milk with fresh yeast.*
- In the same bowl, add in the oil and mix to combine. Add in the dry ingredients (flours, salt and sugar) and knead with a mixer. You want the dough to let go of the bowl. Give it time, about 10 minutes. You can add more flour, but the more you add, the denser they will become, so less is more. If it is too much flour, add more milk, until you get the right consistency.
- Cover with a towel and rise on a warm place. Rise in about 50-60 minutes, or until doubled size.
- Form 9 golf ball sized balls and place them on a baking tray lined with parchment paper. I like to weigh my dough so that all the buns get the right size, making them easier to bake evenly.
- Cover and rise once more, for around 40-50 minutes. You want them to rise to double in size once more. Brush each one with egg wash and sprinkle with sunflower kernels or sesame seeds. Pre-heat the oven to 200C (400 F) and bake for around 12 minutes.