Sourdough rolls made with whole wheat flour are a delightful treat that combine the rustic charm of sourdough with the hearty goodness of whole grains. Their slightly nutty flavor and tender crumb create a perfect base for sandwiches or as dinner rolls to accompany cozy meals. What’s not to love about a warm roll that’s both wholesome and satisfying? As I remember the first time I made these rolls, the pleasantly tangy aroma wafting through my kitchen was enough to captivate anyone passing by. It felt like bringing a little artisan bakery experience right into my home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Whole Wheat Sourdough Rolls
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Whole Wheat Sourdough Rolls

These whole wheat sourdough rolls not only offer an excellent way to use up your sourdough discard but also result in soft, fluffy treasures that taste a world apart from store-bought options. They’re quick to prepare, requiring just a little kneading and rising time, making them a wonderful project for both novice and experienced bakers alike. With every bite, you’ll appreciate their delicious flavor and health benefits, inviting you to share them with family and friends. So, roll up your sleeves and let’s create something extraordinary together!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, these rolls can be on your table in no time.
Irresistible Flavor: The slight tang from sourdough combined with the nuttiness of whole wheat creates a delightful taste.
Eye-Catching Appeal: Perfectly round and golden-brown, these rolls will impress your guests.
Flexible Serving: Enjoy them as a snack, at breakfast, or alongside dinner.
Diet-Friendly Options: Great for those who appreciate whole grains, with easy gluten-free adaptations.

Ingredients You’ll Need

3 cups whole wheat flour: This provides the body and nutrition for the rolls. Look for finely ground whole wheat flour for the best texture.
1 cup sourdough discard: A fantastic way to minimize waste while adding flavor to your rolls. If you don’t have any, you can create a simple leavened dough beforehand.
2 ¼ teaspoons instant yeast: This helps the dough rise quickly. Instant yeast is ideal as it doesn’t require proofing.
3/4 cup warm water: Keep it between 100°F to 110°F to activate the yeast effectively. Too hot can kill it; too cold will slow the process.
¼ cup granulated sugar: Adds a touch of sweetness and helps with browning. Honey or maple syrup can be good alternatives.
2 teaspoons kosher salt: Enhances the flavor and strengthens the dough structure. Avoid table salt as it can be too salty.
¼ cup unsalted butter (cubed): Adds richness and flavor. Make sure your butter is at room temperature for easy incorporation.
1 large egg (for dough): This helps bind the ingredients together and adds richness.
1 large egg (for egg wash): Gives the rolls a beautiful shiny finish when baked.

How to Make Whole Wheat Sourdough Rolls

Mix the Ingredients: In a large mixing bowl, combine 3 cups whole wheat flour, 2 ¼ teaspoons instant yeast, and 2 teaspoons kosher salt. In a separate bowl, whisk together 1 cup sourdough discard, ¾ cup warm water, and ¼ cup granulated sugar until smooth. Slowly add the wet ingredients to the dry, mixing until a shaggy dough forms.
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If it’s too sticky, sprinkle a little extra flour as needed.
Incorporate Butter and Egg: Gently mix in ¼ cup unsalted butter and 1 large room temperature egg, kneading until fully integrated. The dough will feel richer and smell heavenly.
First Rise: Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, which typically takes about 1 hour.
Shape the Rolls: Once risen, punch down the dough to release air. Divide it into 12 equal pieces, shaping each piece into a round ball. Place them on a greased baking sheet, leaving some space between each shape.
Second Rise: Cover the shaped rolls with a cloth and let them rise again for about 30-40 minutes until they puff up nicely.
Prepare for Baking: Preheat your oven to 375°F (190°C). While the oven heats, whisk together 1 large egg and lightly brush this egg wash over the tops of the rolls.
Bake: Bake in the preheated oven for 18-20 minutes or until the rolls are golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom.
Cool and Serve: Allow the rolls to cool on a wire rack for at least 10 minutes before serving. Enjoy them warm with butter, or slice them for sandwiches.

Storing & Reheating

Store your whole wheat sourdough rolls at room temperature in an airtight container for up to 3 days. For longer storage, wrap them tightly and keep in the refrigerator for up to one week or freeze them for up to 3 months. When you’re ready to enjoy, reheat from frozen in a 350°F (175°C) oven for about 10-12 minutes. They may lose some moisture in the freezer, but reheating fluffs them right back up.

Chef’s Helpful Tips

Avoid over-kneading the dough; it can become tough, resulting in dense rolls.
For a more pronounced sourdough flavor, allow your dough to rise overnight in the refrigerator before shaping.
Keep dough warm during rising to ensure optimal yeast activity; a slightly cooled oven with the light on works great!
If you find the rolls too sweet for your liking, reduce the sugar to 2 tablespoons without compromising texture.
Experiment with add-ins like herbs, cheese, or seeds for varied flavors.

If you’re looking for a deliciously satisfying roll that hits all the right notes, this recipe for whole wheat sourdough rolls is a fantastic choice. They provide both flavor and nutrition, making them perfect for any occasion. Don’t hesitate to experiment—add your favorite ingredients or adjust to your taste. I’m confident you’ll enjoy every bite!

Recipe FAQs

Can I use all-purpose flour instead of whole wheat flour?

Absolutely! While whole wheat flour adds a nutty flavor and nutrition, all-purpose flour will yield a softer texture. Just use the same amount, and you may need to adjust water slightly based on dough consistency.

How can I make these rolls gluten-free?

To make gluten-free sourdough rolls, substitute gluten-free flour blend meant for baking and add 1 teaspoon of xanthan gum to help improve the texture. You might need to adjust the moisture level, so keep an eye on the consistency as you mix.

Can I make the dough ahead of time?

Yes! After kneading, you can refrigerate the dough overnight. The next day, let it come to room temperature, shape the rolls, and then proceed with the second rise before baking.

What should I do if the dough isn’t rising?

If your dough isn’t rising, it could be due to inactive yeast or cold temperatures. Ensure your yeast is fresh and try moving the dough to a warmer place, like an oven preheated to its lowest setting, then turned off.

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Whole Wheat Sourdough Rolls

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Author: Anna
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 rolls 1x
Category: BREAD
Method: Baking
Cuisine: American

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Description

These Whole Wheat Sourdough Rolls are known for their incredible flavor, simple preparation, and wholesome ingredients. Ideal for quick dinners or healthy meals, they are a delightful homemade addition to any table.

Ingredients

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3 cups whole wheat flour
1 cup sourdough discard
2 ¼ teaspoons instant yeast
3/4 cup warm water
¼ cup granulated sugar
2 teaspoons kosher salt
¼ cup unsalted butter (cubed)
1 large egg (for dough)
1 large egg (for egg wash)

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Instructions

In a stand mixer bowl, combine the whole wheat flour, sourdough discard, instant yeast, warm water, sugar, salt, cubed butter, and one egg.
Mix on low speed until well combined, allowing a few butter pieces to remain.
Increase to medium speed and knead for 3 to 4 minutes until the dough achieves a rough windowpane texture.
Transfer the dough to a lightly oiled bowl, cover it, and let it proof in a warm area until doubled in size, about 45 to 90 minutes.
Prepare a 9×13 inch baking dish by spraying it with non-stick spray or greasing it with softened butter.
On a floured surface, divide the dough into 12 equal pieces, around 85g each.
Shape each piece by folding the edges to the center, flipping it seam-side down, and using a push/pull motion to form a smooth ball.
Place the rolls into the prepared dish, cover with plastic wrap, and let them proof in a warm spot until tripled in size, about 1 hour.
Preheat the oven to 350ºF.
Gently brush the tops of the rolls with the beaten egg wash, ensuring it does not run down the sides.
Bake for 20 minutes until deep golden brown or until an instant-read thermometer registers 185ºF in the center.
Enjoy warm or at room temperature.

Notes

For added flavor, you can incorporate herbs or spices to the dough.
Make sure your sourdough discard is at room temperature for best results.
These rolls freeze well; freeze them after baking for easy future meals.