UntrainedChef
Torunn's Wholegrain Rolls - bread, baking recipe

Torunn's Wholegrain Rolls

1 hr 20 min
2 portions

Hearty wholegrain rolls that keep you full — best eaten warm with freshly made jam.

Instructions

  1. 1

    Put the flour, salt, sugar, water, and oil into a mixing bowl. Crumble in the yeast and knead the dough well until it pulls away from the sides of the bowl.

  2. 2

    Cover the bowl and let the dough rise until doubled in size, about 30 minutes.

  3. 3

    Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and roll each one into a smooth ball. Place them on a baking tray lined with baking paper.

  4. 4

    Cover the rolls with a cloth and let them rise again until doubled, about 30 minutes.

  5. 5

    Brush them lightly with beaten egg and sprinkle sesame seeds on top.

  6. 6

    Slide the tray onto the middle rack of the oven at 220 °C and bake for about 10 minutes. Cool on a wire rack.

Per average serving

241
Calories
kcal
8
Protein
g
39.4
Carbs
g
6.6
Fat
g
4.5g
Fiber
1.1g
Sugar
172mg
Sodium

Tips from the kitchen

  • Fresh yeast dissolves better if the water is lukewarm, around 37°C. Too hot and you'll kill it, too cold and the dough won't rise properly. If you're unsure, test it on your wrist.
  • The dough should pull cleanly away from the sides of the bowl before you leave it to rise. If it's still sticking all over, knead it a few more minutes. Sticky dough makes flat, dense rolls.
  • Half an egg sounds fussy but it matters for the glaze. Beat one whole egg, use half, and save the rest for scrambled eggs tomorrow. A thin, even brush coat is all you need.
  • At 220°C for 10 minutes, the rolls go fast. Check at 9 minutes. They're done when the tops are golden and they sound hollow when you tap the bottom.
  • If you want to prep ahead, shape the rolls and put the tray in the fridge overnight after the second rise. Pull them out in the morning, let them come to room temperature for 20 minutes, then brush and bake.

Ways to vary it

  • You can swap the sesame seeds for sunflower seeds or rolled oats on top. Both stick well with the egg wash and give a slightly different texture.
  • For a slightly denser, nuttier roll, replace up to 50g of the plain flour with rye flour. The dough will be a bit stiffer but still works fine.
  • These freeze well before baking too. Shape them, freeze on the tray, then transfer to a bag. Bake from frozen at 220°C for about 15 minutes.

Storage & leftovers

Once cooled, keep the rolls in a bag at room temperature for up to two days. They freeze well, either baked or unbaked. To reheat, wrap in foil and put in the oven at 180°C for about 8 minutes. Microwaving works in a pinch but the crust goes soft.

What to serve with it

Eat them warm with butter and a good jam. Strawberry or raspberry jam is the classic pairing, but a sharp marmalade works too if that's what you have.

UC
By Untrained ChefPublished 15 July 2026

Related Recipes

Breakfast Rolls - breakfast, baking recipe

Breakfast Rolls

1 hr 20 min

Soft, fluffy rolls with oats baked right in — perfect for a weekend breakfast spread with cheese or jam on top.

breakfastbakingbread
Whole Grain Sourdough Rolls - bread, baking recipe

Whole Grain Sourdough Rolls

2 hr

Worth every minute of the wait — chewy, hearty rolls packed with seeds and real sourdough flavour. Makes about 25.

breadbakingfermented

Walnut Bread

2 hr 10 min

Hearty wholegrain loaf with oats and walnuts — great alongside a cheese board, with dinner, or packed in a lunchbox.

breadbakingnorwegian