These whole wheat sourdough dinner rolls are soft, lightly sweet, and made with freshly milled hard white wheat and an active sourdough starter. There is no packaged yeast, just time, which gives the rolls a gentle tang and a tender crumb.
The dough is enriched with eggs, honey, and sunflower oil, so the rolls bake up fluffy instead of dense, even though all of the flour is whole grain. They are the kind of rolls you can pass around the table at dinner or slice for sandwiches the next day.
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Why This Whole Wheat Sourdough Dinner Rolls Recipe Works
Whole grain doughs can turn out heavy, and the usual fix is enrichment. Eggs and oil soften the crumb, honey adds sweetness and feeds the starter, and the long rise gives the bran time to soften. Together they make whole wheat sourdough dinner rolls that stay tender.
Using freshly milled flour also means more flavor. Hard white wheat is milder than red wheat, so the rolls taste nutty rather than bitter, and even people who say they do not like whole wheat bread tend to love them.
Ingredients for Whole Wheat Sourdough Dinner Rolls
- 1/2 cup warm water
- 1 1/2 cups active sourdough starter (258 grams)
- 458 grams hard white wheat, freshly milled
- 1/4 cup honey
- 1/4 cup sunflower oil
- 2 large eggs
- 1 1/2 tsp salt
- 1 large egg and 1 tbsp water for the egg wash
Active sourdough starter. It is the only leavening here, so make sure it is bubbly and has doubled after its last feeding before you use it.
Hard white wheat. Milled fresh, it makes a mild, slightly sweet whole grain dough. Store bought whole wheat flour works if you do not have a mill.
Eggs and sunflower oil. They make the crumb soft and rich. Any neutral oil can replace the sunflower oil.
Honey. It adds gentle sweetness and helps the crust brown. Maple syrup is a fair swap.
How to Make Whole Wheat Sourdough Dinner Rolls
1. Mix the wet ingredients. Stir the warm water and active sourdough starter together in a large bowl until the starter loosens and the mixture looks smooth.
2. Make the dough. Add the freshly milled flour, honey, sunflower oil, 2 eggs, and salt. Stir until a soft, shaggy dough forms. If it feels dry, add water a spoonful at a time, because whole wheat flours absorb differently.
3. Knead. Knead on a lightly floured surface for 5 to 10 minutes, until the dough is smooth and springy and no longer sticks to your hands.
4. Let it rise. Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4 to 6 hours, until doubled in size.
5. Shape the rolls. Punch the dough down, divide it into 12 pieces about the size of a golf ball, and roll each into a smooth ball. Set them on a greased baking sheet.
6. Rise again. Cover the rolls and let them puff for 1 to 2 hours. Preheat the oven to 375 degrees F near the end of the rise.
7. Brush and bake. Whisk the remaining egg with the tablespoon of water, brush it over the rolls, and bake for 20 to 25 minutes, until deep golden brown. Cool slightly before serving.
How to Serve Whole Wheat Sourdough Dinner Rolls
Serve these rolls warm with butter and honey next to a bowl of soup, such as creamy potato soup or easy taco soup. They also split nicely for sliders and next day sandwiches.
If you like baking bread with whole grains, try homemade whole wheat hamburger buns or the softer honey butter dinner rolls for another easy roll to put on the table.
How to Store and Reheat Whole Wheat Sourdough Dinner Rolls
Store cooled rolls in an airtight container at room temperature for 2 to 3 days. Refrigerating bread dries it out faster, so keep the rolls on the counter unless your kitchen is very warm.
To freeze, wrap the cooled rolls tightly and freeze them for a few months. Thaw at room temperature, then warm the rolls in a low oven for a few minutes to bring back the soft crumb.
Tips and Variations for Whole Wheat Sourdough Dinner Rolls
Use an active starter. A sluggish starter gives dense rolls. Feed it, wait until it is bubbly and doubled, and then mix.
Watch the dough, not the clock. Rise times vary with room temperature. Warm kitchens finish sooner, and cool ones take longer.
Add water slowly. Freshly milled flour can be thirsty. Add water a spoonful at a time until the dough is soft but not sticky.
Shape tight balls. Tucking the edges underneath gives the rolls a smooth top and an even rise.
Brush the egg wash gently. A thin coat gives a shiny, golden crust without pooling around the rolls.
Keep raw dough safe. Do not nibble the raw dough because it contains raw eggs and raw flour. General egg safety guidance is available from Montana State University Extension.
Try a variation. Swap some of the honey for maple syrup, or brush the hot rolls with melted butter for a softer top.
Plan ahead. Shape the rolls, cover them, and let the second rise happen slowly in the refrigerator overnight, then let them warm up before baking.
Frequently Asked Questions About Whole Wheat Sourdough Dinner Rolls
Can I make whole wheat sourdough dinner rolls without a grain mill?
Yes. Use the same weight of store bought whole wheat flour, and add a little extra water if the dough feels stiff.
Why are my whole wheat sourdough dinner rolls dense?
The usual causes are a weak starter, too little rise time, or too much flour. Wait for the dough to double and keep it soft.
How do I know when whole wheat sourdough dinner rolls are done?
They are deep golden brown on top and feel light for their size. When you tap the bottom, it should sound hollow.
Can I use another oil?
Yes. Melted butter or any neutral oil works in place of the sunflower oil.
Can I use all purpose flour instead?
You can, although the rolls will be paler and softer. Reduce the water slightly if the dough feels too wet.
Whole Wheat Sourdough Dinner Rolls
Equipment
- Large mixing bowl
- Baking sheet
- Pastry brush
Ingredients
Main Ingredients
- ½ cup warm water
- 1 ½ cup active sourdough starter 258 grams
- 458 grams hard white wheat freshly milled
- ¼ cup honey
- ¼ cup sunflower oil
- 2 large eggs
- 1 ½ tsp salt
- 1 large egg for the egg wash
- 1 tbsp water for the egg wash
Instructions
Cooking
- Combine. Mix the warm water and starter, then stir in the flour, honey, oil, 2 eggs, and salt until a soft dough forms.
- Knead. Knead 5 to 10 minutes until smooth and elastic.
- First rise. Cover the dough in a greased bowl and let it double, 4 to 6 hours at room temperature.
- Shape. Divide into 12 balls and place on a greased baking sheet.
- Second rise. Cover and rest 1 to 2 hours while the oven heats to 375 degrees F.
- Bake. Brush with the egg wash and bake 20 to 25 minutes until golden. Cool slightly.
