No-Knead Whole Wheat Bread Rolls

Ingredients

• Bread flour: 1 ½ cups (220g)
• Whole wheat flour: ¾ cup (100g)
• Water: ¾ cup + 3 tbsp (220ml)
• Fresh yeast: 1 tsp (3g) or dry yeast: ½ tsp (2g)
• Sugar: 1 tsp (to feed the yeast)
• Salt: 1 tsp

Directions

• Activate the Yeast:
  • In a small bowl, mix yeast, sugar, and warm water (from the measured amount). Let sit for 5-10 minutes until bubbly.
• Mix the Dough:
  • In a large bowl, combine bread flour, whole wheat flour, and salt.
  • Pour in the activated yeast mixture and remaining water. Mix until a shaggy dough forms.
• Stretch and Fold:
  • Cover the dough with a damp cloth and let it rest for 20 minutes.
  • Use the “lift and slap” method: lift the dough, slap it onto the counter, and fold it over. Repeat 4-5 times. Rest for 20 minutes.
  • Perform “stretch and fold” 3-4 times, resting 20 minutes between each round.
• Shape the Rolls:
  • Divide the dough into 6 equal parts. Roll each piece into a ball and place them on a parchment-lined baking sheet. Cover and let rise for 45 minutes to 1 hour, until doubled in size.
• Bake:
  • Preheat the oven to 200°C (390°F).
  • Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.

Serving Suggestions

• Serve warm with butter or jam.
• Pair with soups, stews, or salads for a hearty meal.
• Use as sandwich buns for a wholesome snack.
• Slice and toast for breakfast.
• Enjoy with olive oil and balsamic vinegar as a side.

Cooking Tips

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