Whole wheat rolls – healthy and easy to bake

These whole wheat rolls are very healthy and can be put in the freezer after you’ve baked them. You can defrost and reheat them, when needed – they still taste great.

1,2 liter (5 cups) lukewarm water
50 g (1 oz) of fresh yeast
11 dl whole wheat flour
8 dl wheat flour (+ a little more to be knead into the dough)
3 dl oat meal
0,5 dl chia seeds (read about the health benefits of chia seeds)
One teaspoon of salt

*This is for a very large batch – around 25 good-sized rolls. If you want a smaller batch, divide the numbers with two.

How to make the whole wheat rolls

– Pour the lukewarm water into a large bowl. Stir together yeast, salt, chia seeds and oat meal. Add the whole wheat flour little by little while stirring. Add the wheat flour as well.

– When the dough is somewhat contiguous (but still wet and sticky), place the dough on the table (remember to put some flour on the table, so the dough doesn’t stick). Add a bit more wheat flour while kneading the dough. The dough is done when it’s cohesive and no longer sticky.

– Put the dough back in the bowl, cover it with a clean dish towel and let the dough rise for at least 1 hour.

– When the dough has risen, take it out of the bowl and knead it a bit more. Add some flour if needed. Form the whole wheat rolls and place them on a the baking tray lined with baking paper. Brush over the rolls with milk and let them rise again for about 10 minutes.

– Preheat the oven on 190 degrees Celsius. Place the tray in the middle of the oven. Fill a ovenproof dish with water and place it in the bottom of the oven. This will make the roll’s surface more crunchy.

– Bake the whole wheat rolls for 20 minutes. Take them out of the oven and wait until they’ve cooled off, if you want to put some of them in the freezer.

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