Whole Wheat Sharing Bread Rolls

This bread turned out so good! It's perfect for sharing with family and friends. I use a blend of bread flour and whole wheat flour to create 8 beautiful rolls that bake together in one pan. The result is a crispy, flaky crust protecting a light and airy interior—the whole wheat makes them even better!

The process is simple and therapeutic: just mix, fold, and shape into 8 equal parts. They bake together beautifully, creating soft sides where they touch and crispy tops where they're exposed. The aroma is incredible, and they sing as small cracks form on the crust—the best song in the world!

Whole Wheat Sharing Bread Rolls

Ingredients

230 ml water
3 g fresh yeast(or 2 g dry yeast)
220 g bread flour
100 g whole wheat flour
6 g salt

Instructions

1
In a bowl, combine 230 ml water with 3 g fresh yeast (or 2 g dry yeast). Mix until dissolved.
2
Add 220 g bread flour, 100 g whole wheat flour, and 6 g salt. Mix until there's no more dry flour visible. Just mix, no need to knead.
3
Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
4
With a wet hand, stretch the four sides of the dough and fold each to the center. Lift the dough and slap it back into the bowl. Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
5
Repeat the stretching and folding process: stretch and fold the 4 sides (the dough will be much more elastic now), then lift and slap. This step only takes about 15 seconds.
6
Cover and leave to rise until doubled in size, usually about 2 hours. Look for visible bubbles—they're always a great sign!
Timer Available:Bulk Rise (2:00:00)
7
Dust your work surface with flour. Fold the dough in half to make it easier to divide, then divide into 8 equal parts. Brush off any excess flour.
8
Working with one piece at a time, gently flatten the dough, fold it into a ball, and rub it against the work surface to seal. Set aside and repeat with remaining pieces.
9
Let the shaped balls rest uncovered for 10 minutes. This therapeutic process allows the gluten to relax.
Timer Available:Bench Rest (10:00)
10
Fold each ball again to tighten the surface and seal. This step helps them hold their shape beautifully. Arrange in pairs in a baking pan, placing each roll next to its friend.
11
Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
12
Preheat oven to 430°F (220°C). Lightly sprinkle flour over the bread and smooth it with your hand (they're so nice to the touch!). Score the bread with a lame or sharp knife.
13
Sprinkle a little water around the bread (just a few drops for steam). Cover with another tray of the same size.
14
Bake at 430°F (220°C) for 20 minutes.
Timer Available:Covered Bake (20:00)
15
Remove the top tray and bake for 10 more minutes, or until you're happy with the color. The bread will sing as small cracks form on the crust. Hollow taps mean it's perfectly baked!
Timer Available:Final Bake (10:00)

Tips for Success

Perfect for sharing: The 8 rolls bake together in one pan, creating soft sides where they touch and crispy tops where exposed—perfect for pulling apart and sharing!
Whole wheat benefits: The blend of bread flour and whole wheat creates a light, airy texture with added nutrition and flavor. The whole wheat makes them even better!
Double shaping technique: Shaping the rolls twice (once after dividing, once after resting) helps them hold their beautiful round shape during baking.
Serve with butter: Now the most important part—butter! These rolls are absolutely delicious with just a little butter.

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

Whole Wheat Sharing Bread Rolls