100% Whole Wheat Sourdough Dinner Rolls

These soft and fluffy sourdough dinner rolls are made with 100% whole wheat flour for a hearty, wholesome flavor. Naturally leavened with your sourdough starter and lightly sweetened with honey, these will pair perfectly with any meal!

Course Bread

Cuisine American

Keyword Sourdough Bread

Prep Time 1

Cook Time 30

Fermentation Time 12

Total Time 13 30

Servings Rolls

Calories 201kcal

Equipment

Stand Mixer (optional)
Pan (I've used an 8" x 12" pan)

Ingredients

500 g Whole Wheat Flour
100 g Sourdough Starter (fed and bubbly)
300 g Water
30 g Honey
15 g Salt
40 g Olive Oil
25 g Butter (softened at room temperature)

Topping (optional)

20 g Butter
20 g Honey

Instructions

Premix & Autolyse:
Add your sourdough starter, whole wheat flour, water and honey into the bowl of your stand mixer. Mix the ingredients for around 30 seconds until they are just combined into a shaggy dough. I use the dough hook attachment on my stand mixer.
Leave to autolyse for around 30 minutes.
Now add the salt, oil and butter. It's ok if the oil and butter look like a big greasy mess to start wth - just give them time to work into the dough.
Mix the ingredients for around 1 minute or until they are combined together. Now leave to rest for around 30 minutes.
Kneading The Dough
Using your stand mixer with hook attachment, knead the dough for around 3 minutes.
The dough should become very elastic. If the dough is getting a little warm from being mixed in the mixer, give it a 10 minute rest. If it seems ok, knead for the full 3 minutes.
Now give your dough a 30 minute rest.
Knead your dough in the mixer for another 2-3 minutes.
You'll know it's ready when it is slapping the sides of the stand mixer bowl.
The dough will be very elastic and smooth (a little bumpy from the wheat germ). It shouldn't be sticking to the sides of the bowl at all. If it's not quite there, it's ok to knead for a few more minutes to develop the gluten and get it to where it needs to be.
Bulk Ferment:
Once your dough is kneaded sufficiently, you need to bulk ferment it at room temperature. If you're using a stand mixer, it's fine to leave it in the mixing bowl. Just cover it with a plastic food cover or lid.
As with any sourdough bread, the bulk ferment time will depend on the temperature in your kitchen and of course the strength of your starter.
You're looking for your dough to be just UNDER double.
Shaping the rolls:
Once your dough has finished its bulk ferment you can shape your dough into dinner rolls.
Before you start shaping, lightly oil the pan you're going to use (I've used olive oil but you can use butter if you prefer).
Ease your dough out of the bowl using a silicone dough scraper, remembering to have the smooth side on the counter and the sticky side facing up. You shouldn't need any flour for this as your dough shouldn't stick (it's such a beautiful silky, enriched dough).
I've made 12 rolls weighing 80g each. You just need divide the total dough weight by the number of rolls you want. You can make them as big or small as you like.
Second Rise:
Once your bread has been shaped, arrange the whole wheat sourdough dinner rolls in your chosen pan. I like to make them fairly close together so they will touch by the time they finish the second rise.
The second rise should only take a few hours, but like the bulk ferment, this will depend on the strength of your starter and the temperature of your kitchen. Cover the rolls with a damp cloth or plastic wrap and place them somewhere warm.
Baking Your Sourdough Dinner Rolls:
Preheat your oven to around 180C/350F.
Let your oven warm for around 10 minutes and then place your whole wheat sourdough dinner rolls in the oven and bake for approximately 30 minutes or until they're golden brown.
Once they're baked, remove them from the oven and brush the top with honey butter (optional). Allow to cool slightly before serving.

Nutrition