Whole wheat sourdough dinner rolls are naturally leavened and made with 100% whole wheat flour. They bake up with a golden, delicate crust, a fluffy and soft interior, and loads of nutty whole grain flavor and sourdough tang.
These soft sourdough rolls utilize active sourdough starter and whole wheat flour, freshly milled or store-bought, for the perfect dinner roll to clean up your plate or spread with butter and honey.
Just like with my original recipe, easy sourdough dinner rolls, these rolls make a delicious sandwich and also go well with soup or stew, like this classic split pea soup or this hearty beef stew.
A simple, make-ahead side dish, they pair well with any meal and provide deep satisfaction for the baker.
It can be difficult to adequately describe that feeling of accomplishment when you pull a baking tray full of delicious dinner rolls from the oven, but it’s worth all of the effort. They will always outperform a bag of frozen yeast rolls at a holiday meal.
I also always marvel at how these basic ingredients can produce such an impressive level of deep and wholesome flavor.
The sourdough accentuates the earthy, naturally sweet whole grains, and a small amount of honey softens and sweetens the dough, as well.
I hope you give these a try and love them! If you’d prefer a loaf of whole wheat bread, try my recipes for 100% whole wheat sourdough bread or this easy whole wheat sourdough sandwich bread.
Why You’ll Love This Recipe
Hearty texture and deep flavor – With the tanginess of sourdough, the earthy flavors of whole wheat, and the hearty texture of whole grains, these homemade sourdough rolls are soft, buttery, and delicious.
Nutritious – Some of the benefits of fermentation are easier digestibility, increased nutrient absorption, and gut-friendly prebiotics, while whole wheat offers more fiber, vitamins, and minerals than all-purpose flour. Plus, there are no questionable additives when you control the ingredients.
Great for planning ahead—This recipe isn’t fussy and utilizes common ingredients. Whole wheat rolls can be assembled the day before and fermented overnight so that they are ready to shape, rise, and bake the following day.
Ingredients
Sourdough starter – Use a recently fed, bubbly, active starter.
Hard white wheat flour – I like to mill my own flour, but whole wheat flour from the store works, as well.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Stand mixer (optional) – A stand mixer makes this recipe much simpler, but you can also mix by hand if needed.
Grain mill (optional) – I like to use freshly milled hard white wheat berries.
How to Make Whole Wheat Sourdough Dinner Rolls
Step 1: Add all the ingredients to the bowl of a stand mixer with a dough hook attachment and begin mixing on medium speed for five minutes.
Step 2: Mix until you have an elastic, smooth dough, even if still a bit sticky. Use the windowpane test to check the gluten development. If necessary, continue mixing for up to five minutes more. Place the dough in a large, greased bowl and cover with a tea towel or plastic wrap. Let the dough rise overnight (8-24 hours) at room temperature until nearly doubled. Don’t let it rise too long, or the dough can over-ferment, becoming loose or sloppy in appearance, losing its structure, and turning out dense.
Step 3: The next day, divide the dough into eight equal pieces (a scale is helpful) and shape by creating tension in the dough.
Step 4: Place rolls on a lightly oiled or parchment paper-lined baking sheet. A baking sheet will allow the rolls more room to bake with a full, golden crust, while an 8×8 will keep them closer for pull-apart rolls.
Step 5: Cover the rolls and begin the second rise at room temperature until doubled, approximately one to two hours, depending on the temperature of your kitchen. A warm place will speed up the rise. If you need more time, keep the rolls in the refrigerator until ready to bake.Prepare an egg wash by whisking one egg with one tablespoon of water. Brush the tops of the rolls thoroughly.
Step 6: Preheat oven to 375 degrees Fahrenheit. Bake the rolls for about 25-30 minutes or until they start turning golden brown. Allow to cool a bit before serving.
Tips
- The starter must be recently fed, active, and visibly bubbly to use in this recipe.
- Use melted, slightly cooled butter so you don’t harm the starter with high temperatures. Your water also should be warm, not hot.
- Organic cane sugar or honey will work. Honey may produce a stickier dough, though.
- I like to grind hard white wheat berries using a Nutrimill or Mockmill. I’ve found it to be cost-effective and easy to make my own whole wheat flour.
- If you do not have a stand mixer, you can knead by hand on a lightly floured surface for ten minutes.
- The windowpane test is an assessment of gluten development. Taking a small piece of dough in your fingers, you stretch it apart to the point of being thin and see-through. If it breaks, it needs further kneading. If it does not break, the gluten should be sufficiently developed.
- A kitchen scale helps achieve consistent sizing with your rolls, which will help with a more even bake.
Recipe FAQs
Sourdough rolls may be stored in an airtight container for up to five days at room temperature. Leftovers also freeze well when stored in a freezer-safe bag or container. Keep frozen for several months and thaw at room temperature when ready to use.
Yes, very much so. The fermentation process breaks down phytic acid, which allows for easier digestion and increased mineral absorption. Whole wheat flour offers better nutrition because all parts of the grain are present – the bran, germ, and endosperm – of which the bran and germ hold the most protein, vitamins, minerals, and fiber.
The intensity of the tangy flavor of sourdough directly correlates with the fermentation time. The longer a sourdough recipe ferments, the stronger the flavor.
Whole wheat flour will ferment more quickly because it offers more nutrients for the yeast and bacteria. It also results in a denser crumb and a hearty, earthy flavor.
Absolutely. Wild yeast and bacteria love whole wheat flour for its increased nutrients with the presence of the bran and germ. You’ll find faster fermentation and increased activity in a whole wheat starter.
More Sourdough Recipes from the Farmhouse
- Sourdough Garlic Knots
- Sourdough Brioche Rolls
- Sourdough Stromboli
- Sourdough Irish Soda Bread
- Sourdough Ciabatta Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Sourdough Dinner Rolls
Equipment
Ingredients
- 1/2 cup sourdough starter, active and bubbly
- 1/4 cup honey
- 3/4 cup warm water
- 1/4 cup melted butter
- 1/2 teaspoon sea salt
- 2 1/2 cups whole wheat flour, I use fresh milled hard white wheat
Egg wash
- 1 egg
- 1 tablespoon water
Instructions
- Add all the ingredients (except the egg for the egg wash) to the bowl of a stand mixer with a dough hook attachment and begin mixing on medium speed for 5 minutes. The dough should become very elastic and smooth. Check gluten development with the windowpane test.
- Place the dough in a large, greased bowl and cover with a tea towel or plastic wrap. Let the dough rise overnight (8-24 hours) at room temperature until nearly doubled.
- The next day, divide the dough into eight equal pieces (a scale is helpful). Shape into balls creating tension on against a countertop. Place rolls on a lightly oiled or parchment paper-lined baking dish.
- Cover the rolls and rise at room temperature until doubled, approximately one to two hours, depending on the temperature of your kitchen.
- Prepare an egg wash by whisking one egg with one tablespoon of water. Brush the tops of the rolls.
- Preheat oven to 375 degrees Fahrenheit. Bake the rolls for about 25-30 minutes or until they start turning golden brown. Allow to cool a bit before serving.
Notes
- The starter must be recently fed, active, and visibly bubbly to use in this recipe.
- Use melted, slightly cooled butter so you don’t harm the starter with high temperatures. Your water also should be warm, not hot.
- If you do not have a stand mixer, you can knead by hand on a lightly floured surface for ten minutes.
- A kitchen scale helps achieve consistent sizing with your rolls, which will help with a more even bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been making bread for only three months. I have just gotten used to me measuring by weight and I really like it as I find it to be more specific. Would you happen to have this recipe using weights?
I’ve been enjoying, listening to all your podcasts. You have a nice way of talking about every day useful things and I appreciate your suggestions 😊