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Whole Wheat French Bread Rolls

Author: Toni Anderson


  • 1 1/2 cups warm water 110 degrees F/45 degrees C
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 cups bread flour
  • 2 cups whole wheat flour


  • In a large bowl, stir together warm water, yeast, and sugar.
  • Let stand until creamy, about 10 minutes.
  • To the yeast mixture, add the oil, salt, and 2 cups flour.
  • Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
  • Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
  • Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, and turn it out onto a lightly floured surface.
  • Divide the dough into 16 equal pieces, and form into round balls.
  • Place on lightly greased baking sheets at least 2 inches apart.
  • Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
  • Meanwhile, preheat oven to 400 degrees F
  • Bake for 18 to 20 minutes in the preheated oven, or until golden brown