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Basic Whole Wheat Rolls

These knotted rolls are a beautiful, simple way to add to your dinner or bring to a party. To experience them to the full effect, make sure you get one warm out of the oven with butter! There's nothing like it.

Prep Time 3 hours
Servings 20 rolls
Author Naomi

Ingredients

  • 1/2 c. lukewarm water
  • 1/2 tsp. sugar
  • 1 Tbsp. dry active yeast or 1 pkg.
  • 2 c. lukewarm water
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 2 Tbsp. oil
  • 2 cups whole wheat flour
  • 3+ cups all-purpose flour* approx. *see recipe notes

Instructions

  1. a large drinking glass or measuring pitcher, combine the 1/2 c. lukewarm water with 1/2 tsp. sugar and dry active yeast. Stir to combine and let this rest about 10 minutes, till risen and bubbly.
  2. Note: Careful not to use hot water! If the water is too hot, it will kill the yeast and you'll have to start again. Allowing the yeast to rise in the cup, separate from the rest of the ingredients, is to test the yeast and make sure it's rising well. This prevents wasting your other ingredients, should you have to start again.
  3. While the yeast is rising, combine the rest of the water, salt, sugar, and oil in a large bowl or the bowl of an electric mixture. Add the risen yeast mixture and the 3 cups of whole wheat flour. Stir to combine. If you’re mixing the bread by hand, continue adding flour in small amounts until the mixture is difficult to combine by stirring.
  4. Turn the dough out of the bowl onto a work surface generously dusted with flour and knead, adding flour, until the mixture forms a smooth soft dough. If using an electric mixer, add flour in small amounts, and scrape the dough off of the sides of the bowl often. When the dough begins to leave the sides of the bowl on its own, it should be ready– The consistency should be stiff, spongy, and slightly sticky. If you’ve never made bread before, I recommend kneading it by hand until you learn, by experience, what the consistency should feel like.
  5. Turn the dough into a greased mixing bowl and cover with plastic. Let this rise in a warm place for 1 hour, or until doubled in bulk.

  6. Grease your hands with a little oil, punch the dough down, and shape into golf-ball size rolls. Roll the pieces into 12" ropes, and tie them in a knot, tucking the loose ends underneath. Gently dust them with a little bit of flour (if desired). Place on baking sheets (with room between them so that they can spread out), and cover with a tea towel and let them rise for 35 minutes.

  7. Preheat the oven to 400 degrees F and set the timer for 10 minutes. Allow them to rest until the timer goes off (for a total of 45 minutes rising time).

  8. Bake for 20-25 minutes, or until golden brown. Cool on wire racks.

Recipe Notes

The Perfect Amount of Flour: If you have a kitchen scale, this recipe is perfect with 900-920g of flour.