Tuesday, October 13, 2020

Whole Wheat Rolls # BreadBakers

These whole wheat rolls are one of our favorites. The recipe uses 100% whole wheat flour and no all-purpose flour. I used the regular Aashirvad whole wheat flour that I use to make chapathis every day. It is 100% whole wheat flour. It just requires a little bit more liquid than the ones that are made with all-purpose flour. The rolls are very soft that people may not believe if they come to know it is made with only 100% whole wheat flour. I have tried these with the Khazana brand whole wheat flour that I get from Costco, and it works fine. 

The brand I used

Also, I didn't add extra gluten. Just trying to make it simple with simple everyday ingredients to make healthy and flavorful bread every day. I got my bread machine 4 years back and tried to make bread using the machine following a couple of books. Slowly, over many trials, I tweaked the recipe constantly to suit the need for a 100% whole wheat bread without adding extra gluten. 

I can't keep track of how many times I have used this recipe. This is one of the bread that we make often in our home. These rolls are great that you will start to finish as soon as they are out of the oven. They are great with soups and stews. We use it as pav for pav bhaji. Tastes great with a little butter/cream cheese and jam for a breakfast. Or just dip in milk/tea/coffee latte and enjoy the bread. 

Whole wheat rolls with minestrone soup
Whole wheat rolls with potato and leek soup

Served as Pav Bhaji (Indian Street Food)

I am posting this recipe for the Bread Bakers - favorite brown bread


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. 


Warm milk - 1 and 1/3 cups

Water - 6 tbsp

Butter - 6 tbsp

Salt - 1 and 1/4 tsp

Sugar - 2 tbsp

Whole wheat flour - 3 and 1/2 cups

Bread machine yeast - 1 and 1/4 tsp

For preparing the pan

Butter - 1 tsp

Cornmeal - 1 tbsp

For brushing

Milk - 1 tbsp

Melted butter - 1 tbsp


Add all the ingredients to the container of the bread machine in the ingredients list order. Set the machine to the dough cycle. 

After 1hr and 30 min, take out the raised dough from the bread machine container, transfer to a flat surface dusted with flour. 

Punch and fold a couple of times. shape into a log and divide into 2 halves. Cut each half into 9 equal portions. Roll each into a smooth ball.

Preheat the oven to 375 degrees F. Take a baking container, apply butter on all sides and sprinkle with a little cornmeal. Place the dough balls, cover with a cloth and let it rise for a second time for about 30-40 minutes or until doubled. 

Brush the top of the rolls with milk. Bake in the oven for 18 -20 min. Take out and brush with melted butter. After five minutes transfer each roll to the cooling rack and cool for 10 minutes. 

Serve with your favorite soup, stew, bhaji, or just with butter/jam.

This month theme is Favorite Brown Bread hosted by Wendy Klik and Stacy Livingston Rushton. Thanks for hosting the event and adding me to the group. Check here for what other members are doing:

Anadama Bread by Passion Kneaded

Boston Brown Bread by Pastry Chef Online

Brown Sandwich Bread by Anybody Can Bake

Copy-Cat Cheesecake Factory Brown Bread by A Day in the Life on the Farm

Copy-Cat Outback Steakhouse Bread by Making Miracles

Golden Braid of Bern by What Smells So Good?

Irish Brown Bread by Palatable Pastime

Molasses Rye Slider Buns by Culinary Adventures with Camilla

No Knead Sprouted Wheat and Flax Seed Sandwich Bread by Karen's Kitchen Stories

Sourdough Molasses and Honey Brown Bread by Zesty South Indian Kitchen

Traditional Steamed Brown Bread by A Messy Kitchen

Whole Wheat Sourdough Sandwich Bread by Ambrosia

Wholemeal Soda Bread by Food Lust People Love


The rolls can be made with any wheat flour. Just make sure there is enough liquid to make a smooth and soft dough.

Check on the rolls as the bake time may vary slightly according to the oven. Hollow sound when tapped on the bottom of the bread indicates baking completion.

The same bread can be made traditionally instead of in a bread machine. Use 1 and 3/4 tsp active dry yeast. Knead the dough well, do the first proofing for an hour and follow the steps for the second proof and baking.


  1. They look so light and fluffy for being 100% whole wheat. YUM

  2. I love how versatile your recipe is. And the crumb looks so lovely and light! I'm in!

  3. Dinner rolls are a must every year for our Thanksgiving! I'm hoping to make these for Christmas since TG got scrapped here.

    1. Thanks Sarah. Please do let me know how they turn out.

  4. I would love one of these with a bowl of soup! And I agree with Wendy!

  5. I like that you made with 100% ashirwad atta and nice lift. Thanks for the recipe these rolls are perfect.

    1. Thanks Swathi. Yes, since these are made with our regular chapathi flour, we tend to make these often and they taste great with dals too.

  6. These rolls look like the perfect little sandwich buns, or accompaniment for some hearty soups or stews - yumm!

  7. They look so soft! That dough looks a dream to work with.

  8. Hello Radha, the rolls look perfect. The crumb is great. I would love to bake them in my kitchen and enjoy them with hot soup.