Wheat Roll Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle the instant dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy. If it does not foam, discard and use fresh yeast.

In a large mixing bowl or the bowl of a stand mixer, whisk together whole wheat flour, all-purpose flour and salt to blend evenly.

Make a well in the center. Add the activated yeast mixture, warm milk, softened butter, olive oil and the whole egg. Using a wooden spoon or a dough hook on low speed, combine until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead by hand 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed 6–8 minutes. Add up to 1/4 cup additional all-purpose flour only if dough is excessively sticky.

Lightly oil a clean bowl. Place the dough in the bowl, turn to coat with oil, cover tightly with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Punch down the risen dough to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces (about 60–70 g each).

To shape each roll: flatten a piece into a 3–4 inch disc, fold the edges into the center, then roll seam-side down under your palm to form a tight round. Place shaped rolls on a parchment-lined baking sheet or in a 9x13-inch pan, spaced about 1 inch apart.

Cover the shaped rolls loosely with lightly oiled plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 375°F (190°C) while the rolls are finishing their second rise.

Optional: Beat a little water into the reserved egg (or use egg wash) and gently brush the tops for color. If using honey for shine, mix honey with 1 teaspoon warm water to thin.

Sprinkle the rolls with rolled oats and a pinch of coarse sea salt if desired.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the rolls are golden brown and register 190–200°F (88–93°C) in the center with an instant-read thermometer.

Remove from the oven and immediately brush tops with the thinned honey (or melted butter) for shine and softness. Transfer rolls to a wire rack to cool slightly before serving.