Total Time
Prep 20 mins
Cook 15 mins

These are a light roll. They contain a large proportion of whole wheat flour, and well as molasses. Good with a pot of stew, or use for roast beef bunwiches.

Ingredients Nutrition


  1. Stir sugar in warm water in large bowl.
  2. Sprinkle yeast over top.
  3. Let stand 10 minutes.
  4. Stir to dissolve yeast.
  5. Beat in next 5 ingredients in order given.
  6. Beat on medium for about 2 minutes until smooth.
  7. Work in enough whole wheat flour until dough pulls away from sides of bowl.
  8. Turn out onto floured surface.
  9. Knead 8 to 10 minutes until smooth and elastic.
  10. Place in greased bowl, turning once to grease top.
  11. Cover with clean tea towel.
  12. Let stand in warm place until doubled in bulk, about 1 1/4 hours.
  13. Punch dough down.
  14. Cut off egg-sized pieces.
  15. Shape into buns.
  16. Place on greased baking sheet.
  17. Cover again with tea towel.
  18. Let rise until doubled, about 45 minutes.
  19. Bake in 350 oven for 15-20 minutes or until nicely browned.
  20. Makes 18 buns.
Most Helpful

Pretty good, but I agree with others who say that they need more sugar. I'll make them again, but I'll add an extra tablespoon of molasses or maybe some honey. I let the whole thing rise over night in the fridge, took them out and punched them down and cut them into rolls about 3 hours before I needed them. Great texture, very pretty, just needed a bit more flavor.

Georgiapea June 20, 2010

This is my first foray into wheat rolls and I am sooo pleased! These turned out extremely fluffy and light. The times given were right on the money. This is officially my default recipe for wheat rolls. Thank you!

Netanya December 12, 2009

Great recipe! I did make some changes though, I wanted to do away with the white flour all together so I used 4 cups of whole wheat flour and 1/2 cup of gluten. I made 9 six inch sandwich rolls using this recipe and they turned out absolutly delicious! Thank you so much.

Chef Tomasso August 24, 2009