Wholemeal rolls

Name: Wholemeal rolls
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 21
Ingredients: Manitoba flour 4 cups; Whole grain flour 2 ½ cups; Water (warm) 2 ¾ cups; Fine salt 3 ½ tsp; Brewer's yeast 1.67 tsp; Flax seed 3 tbsp; Extra virgin olive oil to taste; Flax seed 1 ½ tbsp

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140

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 140
Carbohydrates g 24.9
of which sugars g 0.6
Protein g 5.1
Fats g 2.2
of which saturated fat g 0.32
Fiber g 2.5
Sodium mg 361

Difficulty: Easy
Prep time: 50 min
Cook time: 30 min
Makes: 21 pieces
Cost: Low
Note + the time for rising

PRESENTATION

There’s something kinda magical about the smell of whole wheat rolls baking in the oven. Really, it’s the best. And in Italian homes, these little golden breads often grace the table. Simple ingredients, classic shape—what more do you need? Flax seeds mixed into the dough add a nutty twist—making them healthier than your usual white bread. These whole wheat bread rolls are light, soft inside, and just the right size for any meal. And the sauce? So so good with these.

People often serve them alongside larger whole wheat loaves or those beautiful braided breads at family gatherings. Tearing into a warm roll gives you that tender, homemade feel. Especially when they're freshly baked by you. In Italy, these whole wheat dinner rolls get filled with everything from slices of prosciutto to grilled peppers, cheese, or even a dollop of jam. Sweet options like hazelnut cream are a treat, too. For sure.

This bread fits into any meal—whether you want something crispy with your soup or a moist roll to go with a salad. They’re perfect as easy whole wheat rolls for breakfast, lunch, or just a quick snack. Baking at home means you get the full aromatic experience—pretty simple—and really, that’s half the fun. In Italian kitchens, bread isn’t just food—it’s a cherished tradition.

These homemade whole wheat rolls really highlight what makes homemade bread so special. Plus, pair them with a variety of savory and sweet toppings and watch them become a favorite on the table. I mean, they remind you why people love baking from scratch. Bringing a bit of Italy’s heart and soul into your home with every bite. Enjoy the warmth and satisfaction of this tradition, and you’ll see why these rolls are loved by so many. No question.

INGREDIENTS

140

Calories per serving

Ingredients for 21 rolls: Manitoba flour 4 cups (500 g); Whole grain flour 2 ½ cups (300 g); Water 2 ¾ cups (640 g) - (warm); Fine salt 3 ½ tsp (20 g); Brewer's yeast 1.67 tsp (8 g); Flax seed 3 tbsp (30 g); Extra virgin olive oil to taste

for sprinkling: Flax seed 1 ½ tbsp (10 g)

Preparation

How to prepare Wholemeal rolls

To prepare the wholemeal rolls, sift the Manitoba flour into a bowl 1, add the wholemeal flour 2, the dry yeast 3

and mix with a spoon 4. In another bowl, dissolve the salt in lukewarm water 5, then pour the salted water into the dry ingredients 6,

knead with your hands 7 and add the flaxseeds 8. Knead again very quickly 9: the dough should be very soft and sticky;

transfer it to an oiled work surface 10 and work it until you achieve a smooth consistency, then form a ball, place it in the bowl, and cover with plastic wrap 11, letting it rise for at least 1 hour in a turned-off oven with the light on to create a warm environment; after the necessary time, the dough will have swollen and doubled in volume 12.

At this point, make folds to give the right boost to the leavening, gently lifting the outer edges and bringing them toward the center 13; repeat this operation 8 times around the entire circumference of the dough 14, then turn it over and form a ball 15.

Cover again with plastic wrap 16, letting it rest for another hour always in a turned-off oven with the light on. Take the dough (which will have leavened in the meantime) 17 and make folds again to make it more elastic, working it on an oiled work surface. Form a loaf 18,

which you will divide with a dough scraper into 21 portions, each weighing 70g 19. With your hands, form balls 20, which you will gradually place on a baking tray lined with parchment paper, spaced apart 21.

Let them rise again for another hour always in a turned-off oven with the light on, then brush the rolls with oil 22 and sprinkle the flaxseeds on the surface 23. Bake in a convection oven at 375°F for 30 minutes (or at 410°F for 50 minutes if in a static oven), finally, you can remove and serve your wholemeal rolls 24.

Storage

You can store the wholemeal rolls for 1-2 days at most in a food bag. It is possible to freeze the rolls when raw: to bake them, simply thaw them in the refrigerator about 24 hours beforehand and then bake them in the oven. The dough can be frozen after the 3-hour rise, only if all fresh ingredients were used; let it thaw in the refrigerator and then bring it to room temperature before baking.