These buttery-soft whole wheat sourdough dinner rolls are made with whole wheat flour and a bubbly starter. With a hint of nuttiness and that comforting sourdough tang, these dinner rolls outshine any main dish.
Perfect for rounding out a hearty meal, hamburger buns, or cold sandwiches, these sourdough rolls will be your new good-to-bread recipe.
I've tweaked this recipe over the years because I like my dinner rolls to be a little less rich and a bit more like a regular loaf of bread. You'll notice the recipe calls for less butter and sugar, for example.
I finally figured out the perfect ingredient ratios and the results are these delicious and flavorful sourdough whole wheat rolls.
Typically when you add whole wheat flour to a bread recipe, you end up with a dense and dry product that requires a glass of milk to wash down. This is due to the heavy texture of the whole wheat and the minimal levels of gluten found in the flour.
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I adapted this recipe to solve those problems by adding extra butter and using a combination of all-purpose flour, bread flour, and whole wheat flour. This gives us a lighter and fluffier texter.
Now, of course, these rolls are not quite as fluffy and tall as traditional white flour dinner rolls, but they are equally as delicious, and besides, you came for the whole wheat!
If you like making sourdough rolls, be sure to check out my sourdough potato rolls and sourdough dutch oven rolls!
Ingredients
- butter
You'll need to use softened butter here. Be sure to set your butter out at room temperature on the counter for at least 30 minutes before beginning the recipe. This will ensure it's easy to work into the dough.
- water
We are tempering the richness of this bread by using water instead of milk.
- sourdough starter
Instead of commercial yeast, we use an active sourdough starter that has been fed within the last 4-12 hours. It's best to use it at its peak of activity. This means it has risen up with bubbles to its highest point without sinking back down. This will give you the best dough rise.
- all-purpose flour
Blending the all-purpose flour with the whole wheat flour will create a lighter product.
- whole wheat flour
Whole wheat flour gives us a nutritionally rich bread with an added depth of nutty flavor.
- salt
This is a crucial ingredient. Everything tastes better with salt, but it actually helps with the dough's structure, too. It strengthens the dough, captures those delightful pockets of bubbles from the fermentation process, and helps with the rise and texture.
- bread flour
Bread flour has a higher protein content than all purpose flour. This will help develop more gluten in the dough, which will lead to a chewier texture, which is what we are looking for in our sourdough bread.
- optional: some butter or egg wash to brush the rolls
Lightly brush some egg wash onto the tops of the rolls before baking, or brush melted butter over the tops after baking for that beautiful shine and flavor.
See recipe card for quantities.
Sourdough Whole Wheat Dinner Rolls
Step 1. This bread dough comes together in a breeze. Simply combine all of the ingredients together in the bowl of a stand mixer. I like to use the dough hook attachment and start on low speed, gently bringing the dough together. You could also use a paddle attachment.
Step 2. Next, turn up to speed to medium and allow the mixer to knead the dough for 15-25 minutes until the dough no longer clings to the sides of the bowl. Or, if you have a subpar stand mixer like I do, mix until the dough is elastic, stretchy, and smooth.
Alternatively, if you have no stand mixer, combine all the ingredients together in a mixing bowl using a wooden spoon. Then dump the dough onto a lightly floured surface and knead the dough by hand for at least 10 minutes.
Step 3. Shape your dough into a smooth ball and transfer to a large bowl. Seal it securely with plastic wrap, a plastic bag, aluminum foil, or a lid. You can also use a damp towel to cover the dough, but make sure to keep it damp throughout the rising process.
Step 4. Allow the dough to do its first rise at room temperature for about 8-10 hours, depending on the temperature of your kitchen. If you're in a hurry, you can accelerate the sourdough process by placing the bowl in a warm place, though it's unlikely to be ready in less than 8 hours. Sourdough simply takes longer than doughs made with instant yeast.
When the dough has expanded by at least 75%, the first rise is done. You can even leave it overnight to bulk ferment and then shape the next day, especially during cooler seasons. However, during the warmer summer months, the rise time may be shorter.
Step 5. After the bulk rise, use a dough scraper to divide the dough into 10 equal pieces and shape them into dough balls. You don't have to flour your work surface for this recipe, as the dough will be firm and elastic at this stage, and you'll need a bit of stickiness to create tension in the little rolls.
Step 6. Arrange the shaped rolls on a baking sheet or a large baking dish. I like to line my dish with parchment paper or grease it to prevent the rolls from sticking. Allow them to rise until they're puffy and slightly bigger in size. This second rise could take anywhere from 2 - 4 hours, depending on the temperature in your kitchen. You can speed up the process a bit by placing the rolls in a warm location.
Step 7. (Optional: brush the tops of the rolls with an egg wash)
Bake the risen rolls in a preheated oven at 375°F (190°C) for 18 - 20 minutes (depending on the strength of your oven) until they are golden brown.
Step 8. Transfer rolls to a wire rack to cool. I like to throw a clean tea towel over the tops to prevent the crust from hardening.
Hint: You can create some steam in the oven by placing a cast iron pan with boiling water on the bottom rack. This boosts the yeast activity and helps keep the dough moist while it continues to rise.
Variations, Substitutions & Add-ins
- Honey - You can substitute honey for the sugar in this recipe. The honey adds a lovely warm flavor and helps soften and strengthen the dough.
- Toppings - After brushing the tops of the rolls with egg wash, sprinkle on any desired toppings. I like to use oats, sesame seeds, or benne seeds.
Tools You'll Need
- Stand mixer with a dough hook attachment - Not required, but definitely recommended! Kneading by hand can be quite the workout.
- I really recommend using a digital kitchen scale! They're cheap and can make your sourdough baking much more predictable. Again, not required but super helpful.
- Baking sheet or a large baking dish.
- Parchment paper or these silicone baking mats. These are wonderful, and I love them for baking cookies, too.
- Bench scraper. A must-have tool for bread bakers.
💭Crucial Success Tips
- It helps to have all of the ingredients at room temperature before combining them together. This little step helps everything blend more smoothly, resulting in a silky dough. Don't worry if you skip this step; it may just take a little more elbow grease to get everything mixed thoroughly.
- A window pane test can help you determine if you've kneaded the dough long enough and it's ready to shape. To do this, take a piece of dough and gently stretch it out. If it stretches into a thin, translucent layer (see-through), you'll know the gluten has developed enough to move to the next step. If the dough won't stretch thin without tearing right away, continue kneading.
- Placing the dough in a greased bowl for the first rise can make it less likely to stick. I personally like using olive oil, but you can use your preferred oil.
- If you're having trouble with sticky dough while shaping the rolls, simply moisten your hands with a little water. This should keep the dough from sticking to your fingers as much.
FAQ
Yes! Though not quite as fluffy and soft as traditional white flour rolls, these are soft dinner rolls. Especially considering there are whole grains incorporated into the recipe.
Absolutely. I have had success using whole wheat flour in my sourdough baked goods, as well as feeding it to my starter. Though, I do like to keep some starter dehydrated in my pantry just in case I ever need to start a new batch.
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Whole Wheat Dinner Rolls
Jump to VideoEquipment
- 1 stand mixer with a hook attachment
- 1 kitchen scale or measuring cups and spoons
- 1 plastic wrap or damp tea towel
- 1 Bench scraper or a very sharp knife for dividing the dough
- 1 Wire rack
- 1 large baking dish
Ingredients
- 200 grams water
- 150 grams all-purpose flour
- 150 grams whole wheat flour
- 100 grams bread flour or manitoba flour
- 90 grams sourdough starter
- 35 grams butter unsalted is best
- 6 grams salt
Instructions
- Step 1. This bread dough comes together in a breeze. Simply combine all of the ingredients together in the bowl of a stand mixer. I like to use the dough hook attachment and start on low speed, gently bringing the dough together. You could also use a paddle attachment.
- Step 2. Next, turn up to speed to medium and allow the mixer to knead the dough for 15-25 minutes until the dough no longer clings to the sides of the bowl. Or, if you have a subpar stand mixer like I do, mix until the dough is elastic, stretchy, and smooth.
- Step 3. Shape your dough into a smooth ball and transfer to a large bowl. Seal it securely with plastic wrap, a plastic bag, aluminum foil, or a lid. You can also use a damp towel to cover the dough, but make sure to keep it damp throughout the rising process.
- Step 4. Allow the dough to do its first rise at room temperature for about 8-10 hours, depending on the temperature of your kitchen. If you're in a hurry, you can accelerate the sourdough process by placing the bowl in a warm place, though it's unlikely to be ready in less than 8 hours. Sourdough simply takes longer than doughs made with instant yeast.
- Step 5. After the bulk rise, use a dough scraper to divide the dough into 10 equal pieces and shape them into dough balls. You don't have to flour your work surface for this recipe, as the dough will be firm and elastic at this stage, and you'll need a bit of stickiness to create tension in the little rolls.
- Step 6. Arrange the shaped rolls on a baking sheet or a large baking dish. I like to line my dish with parchment paper or grease it to prevent the rolls from sticking. Allow them to rise until they're puffy and slightly bigger in size. This second rise could take anywhere from 2 - 4 hours, depending on the temperature in your kitchen. You can speed up the process a bit by placing the rolls in a warm location.
- Step 7. (Optional: brush the tops of the rolls with an egg wash). Bake the risen rolls in a preheated oven at 375°F (190°C) for 18 - 20 minutes (depending on the strength of your oven) until they are golden brown.
- Step 8. Transfer rolls to a wire rack to cool. I like to throw a clean tea towel over the tops to prevent the crust from hardening.
Video
Notes
- You can create some steam in the oven by placing a cast iron pan with boiling water on the bottom rack. This boosts the yeast activity and helps keep the dough moist while it continues to rise.
- It helps to have all of the ingredients at room temperature before combining them together. This little step helps everything blend more smoothly, resulting in a silky dough. Don't worry if you skip this step; it may just take a little more elbow grease to get everything mixed thoroughly.
- A window pane test can help you determine if you've kneaded the dough long enough and it's ready to shape. To do this, take a piece of dough and gently stretch it out. If it stretches into a thin, translucent layer (see-through), you'll know the gluten has developed enough to move to the next step. If the dough won't stretch thin without tearing right away, continue kneading.
- Placing the dough in a greased bowl for the first rise can make it less likely to stick. I personally like using olive oil, but you can use your preferred oil.
- If you're having trouble with sticky dough while shaping the rolls, simply moisten your hands with a little water. This should keep the dough from sticking to your fingers as much.
Nutrition
Baking Schedule
Option 1: Day Start for Evening Rolls
- 8:00 AM - Feed your sourdough starter to ensure it's active and bubbly by the time you start mixing your dough.
- 12:00 PM (Noon) - Mix the dough. Combine all ingredients as per the recipe instructions, ensuring everything is at room temperature for better dough development.
- 12:30 PM - Begin the first rise (bulk fermentation). Allow the dough to sit at room temperature. The bulk fermentation process will take approximately 8-10 hours, but this can vary based on the temperature of your kitchen.
- 8:30 PM - Check the dough. If it has expanded by at least 75% and shows signs of activity, it's ready to shape. If not, give it a bit more time.
- 9:00 PM - Shape the rolls. Divide the dough into equal parts and shape them into balls. Arrange them on a baking sheet prepared with parchment paper or a greased surface.
- 9:30 PM - Start the second rise. Let the shaped rolls proof until they're puffy and have increased slightly in size, about 2-4 hours.
- 11:30 PM - If you're a night owl, you can bake the rolls now, or you can refrigerate them overnight for baking first thing in the morning.
Option 2: Overnight for Next-Day Rolls
- 8:00 PM (Night Before) - Feed your sourdough starter to ensure it's ready for mixing the dough later.
- 10:00 PM - Mix the dough. Follow the recipe to combine all the ingredients, making sure they're all at room temperature.
- 10:30 PM - Begin the first rise (bulk fermentation). Cover the dough and let it sit out at room temperature.
- 6:30 AM (Next Day) - Shape the rolls. After the long overnight fermentation, the dough should be ready. Divide and shape it as instructed.
- 7:00 AM - Start the second rise. Let the rolls rise until they're puffy, which should take around 2-4 hours, depending on your kitchen's temperature.
- 11:00 AM - Preheat your oven. Get it ready for baking the rolls.
- 11:30 AM - Bake the rolls. Follow the baking instructions in the recipe.
- 11:50 AM - 12:00 PM - Remove the rolls from the oven and transfer them to a wire rack to cool. Cover them with a clean tea towel to keep the crust soft.
How to Store Whole Wheat Dinner Rolls
- At Room Temperature: Store in an airtight container for up to 3 days. They'll retain their freshness and texture.
- Refrigerate: For longer storage, keep the rolls in a sealed container in the fridge for up to a week. Reheat before serving to restore their warmth and softness.
- Freeze: Freeze the rolls on a baking sheet in a single layer. Once frozen, transfer to a freezer bag and store for up to 3 months. Thaw and warm in the oven or microwave before serving for the best texture.
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Erma says
There seems to be a discrepancy between your metric and US portions. The flour for sure is off. I used the US measurements and had to add a cup of water and thus some more salt, to even make a dough. Hoping it comes out alright, but probably won’t be as good as your original recipe.
Tina says
Hi Erma!
I'm so sorry to hear that 🙁 I tested the recipe in grams because I always prefer to measure with a scale, so the conversion to US portions is automatic. It is supposed to be right, but we all know programs don't work quite like real people.
I'll make sure to include disclaimers alerting the readers about this. I still hope the rolls turn out ok for you, because it is a great recipe and I'd be a shame if it didn't! So sorry again for any inconveniences!