Easy Whole Wheat Sourdough Dinner Rolls
These whole wheat sourdough dinner rolls are the answer to your prayers. A simple dough, rich with whole wheat flour and nourishing fats. Perfect for dipping in soup, making sliders, mini sandwiches or breakfast buns!
This post may contain affiliate links, please read our privacy policy for details.
I like to keep things simple—real, nourishing, and versatile. This dough fits that perfectly. It’s made with just a few staple ingredients you likely already have in your kitchen, and it can be used in so many ways. The dough can be used to make dinner rolls, cinnamon buns, burger buns, savoury rolls and more. I love a versatile dough.
This dough being so versatile, I’ll often double or even triple the recipe to make a couple different things with it! Some dinner rolls for a meal, cinnamon buns for dessert, and maybe a loaf for the freezer. Sourdough baking for your family can’t get any easier than that.
Why You’ll Love These Whole Wheat Sourdough Dinner Rolls
Recipe Tips
Make Ahead: Double the batch and store in the fridge or freezer to add to meals throughout the week. They reheat well and can be a lifesaver to fill bellies on busy days.
Make with Freshly Milled Flour: This recipe works great for freshly milled flour for added nutrition and deep flavour. But of course can work for store-bought whole wheat as well.
Hydrate your dough well: Whole wheat flour absorbs more water than white flour. Don’t be afraid of a slightly sticky dough—this will yield soft, tender rolls. You can always flour your hands or work surface very lightly when shaping.
Ingredients
- Whole Wheat Flour: I use a blend of freshly milled whole grains but regular whole wheat from the store is perfect.
- White Flour: Regular all-purpose adds the right fluffiness.
- Sugar: I like brown sugar but you can use white if that’s all you have on hand.
- Active Sourdough Starter: For rising your buns. Learn more about knowing when your sourdough starter is ready to bake with here.
- Butter: For softness.
- Water: Regular ol’ water. Lukewarm is usually best for sourdough.
- Egg: For extra fat, protein, and fluff!
- Salt: For the dough and to balance and strength.
Materials
- 8″x 8″ Glass Dish – For baking your buns in.
- Medium Mixing Bowl – For mixing your dough.
- Pastry brush – For brushing on egg wash.
Step-by-Step Instructions
STEP 1: MIX THE DOUGH
In your bowl, whisk together warm milk, sugar, egg, and sourdough starter. The milk should be warm to the touch but not hot — around 95–100°F (35–38°C). Add flours and salt. If mixing by hand, mix in bits of softened butter now. If using a KitchenAid mixer, attach the dough hook and mix on Speed 2 for 1–2 minutes until a shaggy dough forms. Add the butter a few small pieces at a time and mix on Speed 4 for 2–3 minutes until the dough comes together and pulls away from the sides of the bowl. Cover and rest for 1 hour.
STEP 2: STRENGTHEN THE DOUGH
After the rest, perform stretch and folds until the dough is tight and smooth. Cover and ferment until doubled — 4–6 hours in a warm environment or 6–12 hours in a cool one.
STEP 3: SHAPE THE ROLLS
Once doubled, turn the dough onto a lightly floured surface and divide into 9 equal balls (70–80g each). Place in a greased or parchment lined baking dish.
STEP 4: PROOF
For long ferment: cover and refrigerate up to 24 hours, then rise at room temperature for 2–3 hours until doubled and puffy.
For same-day: cover and rise at room temperature for 2–3 hours until doubled and puffy.
STEP 5: BAKE
Preheat oven to 375°F (190°C). Once the rolls are puffy and ready, brush the tops gently with egg wash. Bake uncovered for 20–25 minutes until deep golden brown.
STEP 6: FINISH AND SERVE
Brush tops generously with melted butter straight out of the oven. Cool for 15–30 minutes before serving.
whole wheat sourdough dinner rolls FAQ
new ebook
getting started with sourdough
and the “why” behind each step
Whether you’ve never touched sourdough or you’re tired of every recipe being different and not knowing why – this guide will help clear things up.
Learn the basics, avoid common beginner mistakes, learn why you’re doing what you’re doing and finally bake an edible loaf!
How To Store
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 3 months. Thaw and reheat at 325°F for 8–10 minutes.
- Tip: Wrap in foil before reheating to keep them soft.
Easy Whole Wheat Sourdough Dinner Rolls
ingredients
- 175g Whole Wheat Flour
- 125g White Flour
- 30g Brown Sugar 2 tbsp
- 150g Active Sourdough Starter
- 50g Butter 3 tbsp
- 150g Milk warm
- 1 Egg
- 10g Salt 2 tsp
instructions
- In your bowl, whisk together warm milk, sugar, egg, and sourdough starter. The milk should be warm to the touch but not hot — around 95–100°F (35–38°C). Add flours and salt. If mixing by hand, mix in bits of softened butter now. If using a KitchenAid mixer, attach the dough hook and mix on Speed 2 for 1–2 minutes until a shaggy dough forms. Add the butter a few small pieces at a time and mix on Speed 4 for 2–3 minutes until the dough comes together and pulls away from the sides of the bowl. Cover and rest for 1 hour.
- After the rest, perform stretch and folds until the dough is tight and smooth. Cover and ferment until doubled — 4–6 hours in a warm environment or 6–12 hours in a cool one.
- Once doubled, turn the dough onto a lightly floured surface and divide into 9 equal balls (70–80g each). Place in a greased or parchment lined square baking dish.For long ferment: cover and refrigerate up to 24 hours, then rise at room temperature for 2–3 hours until doubled and puffy.For same-day: cover and rise at room temperature for 2–3 hours until doubled and puffy.
- Preheat oven to 375°F (190°C). Once the rolls are puffy and ready, brush the tops gently with egg wash. Bake uncovered for 20–25 minutes until deep golden brown.
- Brush tops generously with melted butter straight out of the oven. Cool for 15–30 minutes before serving.
