Baking · Bread

50/50 Bread Rolls

Vegan bread rolls made with half strong white bread flour and half wholemeal flour. These bread rolls suit everyone down to the ground! 

A few years ago I wouldn’t have known where to start when it came to baking homemade bread, it was my mum who developed a love for bread making before I soon did. She made basic loaves and rolls, brioche and other delicious breads for while before I decided to jump into the kitchen to explore and try out some bread recipes of my own inspired by her.

Recently I shared my mum’s white bread rolls with you and since then I’ve been thinking of sharing a wholemeal version of the original recipe.

When making wholemeal bread and rolls I prefer to use half regular strong white bread flour and half wholemeal flour. In my experience using completely wholemeal flour makes the dough too heavy, whereas adding half of each flour balances out the texture and the bread rolls aren’t dense at all. If you want to make these rolls with 100% wholemeal flour then feel free to do so!

The great thing is that these bread rolls are also suitable for anyone following a vegan lifestyle because they’re made with olive oil instead of butter and also water is added instead of milk to bring the dough together when kneading. This recipe is very adaptable so if you don’t have oil olive you can substitute that with another oil such as sunflower/vegetable or even melted butter if you’re not opting for a vegan bread roll.

These homemade wholemeal bread rolls have that distinctive nuttiness you typically taste with wholemeal bakes. They can be filled with your favourite sandwich fillings or even dunked into a bowl of soup. Whichever way you decide to serve these rolls I know you will thoroughly enjoy them!

(Makes 12)


275g strong white bread flour

275g wholemeal bread flour

1 and 1/4 teaspoons fast-action dried yeast

2 teaspoons sugar

1 and 1/2 teaspoons salt

2 tablespoons extra virgin olive oil (substitute with another oil or alternatively use melted butter)

310ml warm water – the water should only feel warm to the touch, not boiling


1. To make the dough: In a large mixing bowl combine both flours along with the yeast, sugar and salt and mix together (remember to make sure the yeast and salt are on opposite corners of the bowl). Add the olive oil and warm water and mix until a soft dough forms. Knead the dough on a lightly floured surface for 10 minutes by hand or with an electric hand or stand mixer fitted with the dough hook for 5-7 minutes until the dough is soft and elasticated.

2. To knead and rise the dough: Once the dough is kneaded, lightly oil another large mixing bowl. Add the dough to the bowl and lightly coat in the oil. Cover the bowl with clingfilm or a kitchen towel and leave somewhere dry and warm for at least an hour or until doubled in size. This should take around 60-90 minutes.

3. Once the dough has risen fully divide it into 12 equally sized pieces. I weigh the dough to be accurate then shape each piece of dough into rolls. Place the rolls onto a large baking tray that’s either been lightly oiled or lined with a silicone baking mat. Space the rolls apart by a 1-2 inches so they have enough room to rise and spread slightly. Cover with clingfilm or a kitchen towel and leave somewhere warm for further 45-60 minutes or until the rolls have joined up and doubled in size.

4. To bake the rolls: Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Bake the rolls for 18-20 minutes or until crisp and well risen. You can check the rolls are completely baked by tapping the bottom of one, if it sounds hollow then they will be cooked all the way through.

5. Allow the rolls to cool for a few minutes then carefully transport them onto a wire rack. Leave to cool completely to room temperature before serving. Rolls can be toasted prior to serving if you want to serve them warm. The rolls will keep fresh in a bread/sandwich bag for up to 2 days, if you want you can freeze the rolls but they’re best eaten fresh on the day of baking.

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