Description
These soft whole wheat sandwich rolls are tender, mildly sweet, and perfect for kids’ snacks or sandwiches. They are easy to make with simple pantry ingredients and stay soft for days.
Ingredients
Scale
- 3 cups whole wheat flour (375 g)
- 1 cup all-purpose flour (125 g)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm water (240 ml), about 110°F (43°C)
- 2 tablespoons honey
- 1/4 cup warmed milk (60 ml), dairy or dairy-free
- 3 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1 large egg, room temperature (optional)
Instructions
- Activate the yeast: In a small bowl, stir 2 1/4 teaspoons active dry yeast into 1 cup warm water (110°F/43°C). Add 1 tablespoon honey to feed the yeast. Let it sit for 5-10 minutes until frothy and bubbly.
- Mix dry ingredients: In a large bowl, combine 3 cups whole wheat flour, 1 cup all-purpose flour, and 1 teaspoon salt. Stir well to evenly distribute the salt.
- Add wet ingredients: Pour the yeast mixture into the flour mixture. Add 1/4 cup warmed milk, 2 tablespoons honey, softened butter, and 1 large egg. Mix until a shaggy dough forms.
- Knead the dough: Knead by hand for 8-10 minutes or with a stand mixer dough hook on medium speed for 6-8 minutes until smooth and elastic. Dough should be slightly tacky but not overly sticky.
- First rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
- Shape rolls: Punch down dough, divide into 10-12 equal pieces (~75 g / 2.6 oz each), and shape each into a smooth ball.
- Second rise: Arrange rolls on a greased or parchment-lined baking sheet spaced 2 inches apart. Cover loosely and let rise for 20-30 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Optionally brush rolls with milk or egg wash. Bake for 15-18 minutes until golden brown and hollow sounding when tapped.
- Cool: Transfer rolls to a cooling rack and cool completely before slicing.
Notes
If dough is too sticky, sprinkle a little flour but avoid adding too much to keep rolls soft. Warm liquids to about 110°F to activate yeast properly. Let dough rise fully twice for best texture. Brush rolls with milk for a soft crust or egg wash for a shinier crust. Cool rolls on a rack to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Snack, Bread
- Cuisine: American
Nutrition
- Serving Size: 1 roll (about 75 g /
- Calories: 150
- Fat: 2
- Carbohydrates: 28
- Protein: 4
Keywords: whole wheat rolls, sandwich rolls, kids snacks, homemade bread, soft rolls, easy bread recipe, kindergarten snacks