Whole Grain Sourdough Rolls with Freshly Milled Flour
If you love fresh, wholesome bread, these Whole Grain Sourdough Rolls are about to become your new favorite. Soft, rich in flavor, and perfectly chewy, these fresh milled sourdough rolls are baked from scratch with freshly milled flour and still manage to be almost as soft as your ordinary (and much less flavorful) white rolls.
This recipe is a step up from my Soft Sourdough Whole Wheat Dinner Rolls, which are baked with store bough whole wheat flour. Using freshly milled flour in these ones gives them better flavor and additional health benefits.
Quick Look
- Prep time: 45 minutes
- Bulk fermentation: 5-7 hours
- Proofing time: 45-75 minutes
- Cook time: 25-35 minutes
- Servings: 8-10 rolls
- Main ingredients: fresh‑milled wheat flour, all-purpose flour, sourdough starter
- Method: Oven-baked
- Difficulty: Medium
- Serving ideas: Serve warm with butter, use for sandwiches, or enjoy with soup.
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Whole Grain Sourdough Rolls
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Whole Grain Sourdough Rolls
- Other Delicious Recipes
- Whole Grain Sourdough Rolls with Freshly Milled Flour
- Other Sourdough Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
Important Ingredients
- Fresh-milled wheat gives nutty, rich flavor
- Sourdough starter makes the rolls light and flavorful
- Sea salt strengthens the dough and adds flavor
See recipe card for quantities.
Substitutions & Variations
- Extra flavor: roll them in a mixture of seeds before baking to give them a nice, toasty coat.
How to Make Whole Grain Sourdough Rolls
Step 1: In a large bowl, whisk together the water, starter, and salt. Add both flours and mix with a spoon or wet hands until no dry bits remain. The dough should be soft and loose, but not soupy (Image 1). Cover (Image 2).
Step 2: Let the dough sit for 30-60 minutes (Image 2). If it still feels tight, squeeze in an extra 5-15 g of water.
Step 3: You're aiming for a slightly sticky dough that you can lift without it dripping (Image 3).
Step 4: Do 3 sets of stretch-and-folds (Image 4) about every 20 minutes (4-6 lifts per set; stop when you feel resistance). Keep the bowl covered (Image 2) between sets.
From the moment you mixed in the starter, ferment at 23-25°C (73-77°F) until the dough has risen 30-50% and small bubbles appear at the edges. This usually takes 5-7 hours in a warm spot; cooler rooms can take up to 10 hours.
Step 5: Lightly flour the counter. Tip out the dough, dust the top, and cut into 8-10 equal pieces (Image 5).
Step 6: Gently round each into a loose ball (Image 6). Rest uncovered for 10-15 minutes to let a thin skin form.
Tighten each piece into a taut ball by cupping your hands and dragging it on the counter (or shape into mini batards).
Step 7: Place seam-side down on a parchment-lined sheet pan with space between each roll (Image 7).
Step 6: Proof at room temperature for 45-75 minutes, until slightly puffy. Preheat the oven to 220°C / 425°F with an empty metal pan on a lower rack.
A light flour dusting is optional. Make a single shallow slash or snip (Image 8).
Step 9: Bake (Image 9):
- Conventional oven (no fan): Load the rolls, add 1 cup of hot water (or ice) to the lower pan, and close the door. Bake for 15-18 minutes with steam. Remove the steam pan, reduce the temperature to 200°C / 400°F, and bake for another 12-15 minutes, until deep golden and crisp.
- Convection (fan on): Preheat to 200°C / 400°F with an empty metal pan on a lower rack. Load the rolls, pour 1 cup of hot water (or a few ice cubes) into the lower pan, and close the door. Bake for about 20 minutes with steam. Remove the steam pan and bake for another 10-15 minutes, until deep golden and crisp.
Internal temperature should be 96-99°C / 205-210°F in both cases.
Step 10: Transfer the rolls to a wire rack (Image 10) so air can circulate and the crust sets.
Hint: If you don't have a sprayer for steam, lightly wet your fingers and pat the shaped rolls before putting them in the oven. This helps create a crisp crust without extra tools.
Baking Schedule
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 220°C / 425°F | - | Place empty metal pan on lower rack for steam |
| Bake with steam | 220°C / 425°F | 15-18 min (conventional) / 20 min (convection) | Add 1 cup hot water or ice to pan for steam |
| Bake without steam | 200°C / 400°F | 12-15 min (conventional) / 10-15 min (convection) | Remove steam pan; bake until deep golden and crisp |
| Internal temp | - | - | 96-99°C / 205-210°F |
💭Crucial Success Tips
Watch your dough, not the clock, slightly sticky dough is normal and makes soft rolls. Stretch-and-fold gently and don't overproof. Shape each roll tight and smooth for even baking. Steam helps create a crisp, golden crust, and cooling on a wire rack sets the crust perfectly.
Recipe FAQs
Yes, but rolls will be denser. Mixing some all-purpose flour helps lighten them, making them closer to regular soft rolls
Golden brown crust and internal temp 96-99°C / 205-210°F.
Yes! Chill shaped rolls 2-24 hours, then bake. Flavor will be slightly tangier.
How To Store Whole Grain Sourdough Rolls
Store the rolls at room temperature in an airtight container for 2-3 days. You can also freeze them for up to 2 months, wrap individually or as a batch without icing. To enjoy, thaw at room temperature and warm in the oven for a few minutes for that fresh-baked taste.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried these Whole Grain Sourdough Rolls with Freshly Milled Flour or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Whole Grain Sourdough Rolls with Freshly Milled Flour
Ingredients
- 280 g white wheat hard fresh-milled
- 120 g all-purpose flour
- 325 g water start at 300 g; add after the rest if needed
- 85 g active sourdough starter 100% hydration
- 8 g fine sea salt
Instructions
- In a large bowl, whisk together the water, starter, and salt. Add both flours and mix with a spoon or wet hands until no dry bits remain. The dough should be soft and loose, but not soupy. Cover.
- Let the dough sit for 30-60 minutes. If it still feels tight, squeeze in an extra 5-15 g of water. You're aiming for a slightly sticky dough that you can lift without it dripping.
- Do 3 sets of stretch-and-folds about every 20 minutes (4-6 lifts per set; stop when you feel resistance). Keep the bowl covered between sets.
- From the moment you mixed in the starter, ferment at 23-25°C (73-77°F) until the dough has risen 30-50% and small bubbles appear at the edges. This usually takes 5-7 hours in a warm spot; cooler rooms can take up to 10 hours.
- Lightly flour the counter. Tip out the dough, dust the top, and cut into 8-10 equal pieces.
- Gently round each into a loose ball. Rest uncovered for 10-15 minutes to let a thin skin form. Tighten each piece into a taut ball by cupping your hands and dragging it on the counter (or shape into mini batards).
- Place seam-side down on a parchment-lined sheet pan with space between each roll.
- Proof at room temperature for 45-75 minutes, until slightly puffy. Preheat the oven to 220°C / 425°F with an empty metal pan on a lower rack.
- A light flour dusting is optional. Make a single shallow slash or snip.
- Bake:
- Conventional oven (no fan): Load the rolls, add 1 cup of hot water (or ice) to the lower pan, and close the door. Bake for 15-18 minutes with steam. Remove the steam pan, reduce the temperature to 200°C / 400°F, and bake for another 12-15 minutes, until deep golden and crisp.
- Convection (fan on): Preheat to 200°C / 400°F with an empty metal pan on a lower rack. Load the rolls, pour 1 cup of hot water (or a few ice cubes) into the lower pan, and close the door. Bake for about 20 minutes with steam. Remove the steam pan and bake for another 10-15 minutes, until deep golden and crisp.
- Internal temperature should be 96-99°C / 205-210°F in both cases.
- Transfer the rolls to a wire rack so air can circulate and the crust sets.
Notes
- If the rolls brown too quickly, lower the oven temperature by 10-15°C / 25°F during the second half of baking or remove them 2-3 minutes earlier.
- Use a metal pan for steam (not glass), as glass may shatter when exposed to temperature shocks.
- Hydration tip: All-purpose flour absorbs less water than freshly milled flour. Start with 300 g water and add more only if the dough feels tight.
- Steam shortcut: If you don't have a sprayer, lightly wet your fingers and pat the shaped rolls so the surface is slightly damp before baking.
- Cold option: You can refrigerate shaped rolls for 2-24 hours. Bake straight from the fridge, adding 4-6 minutes to the baking time. Expect a slightly tangier flavor.
- Freshly milled flour ferments faster, watch the dough, not the clock.
I appreciate the recipe.😁
Hi Veronica. thank you so much!