READY IN ABOUT 1½ hrs

Italian Wheat Rolls

Read Reviews (32)

"These are great-tasting wheat rolls made with olive oil, regular bread flour, and whole wheat flour. This recipe happened one night when I was making white Italian rolls, and I ran out of flour. All I had left was wheat flour, and luckily for me, it worked out well." — CLOUDSSUNRAIN

Directions

In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until golden brown, about 15 to 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 12, 2012

I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flour and I did not add the full amount of salt, a heaping teaspoon was plenty for me. I kneaded the dough with the dough hook for five minutes (this dough did need a little more flour than what was called for to get the dough to form a solid ball and stop sticking to the bottom of the mixer bowl), then set it to rise for an hour in a greased, covered bowl. After it doubled, I formed rolls using my 1/3 cup measuring cup and plopped them into greased muffin tins, covered it with saran wrap and let them double again. Baked at 400*, these were done in just under 14 minutes. I brushed them with oil straight out of the oven. GINORMOUS rolls. Really. They were huge. The flavor was very nice and the rolls were not too sweet but also fluffy and chewy.

—Sarah Jo

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Most Helpful Critical Review

Nov 23, 2009

The rolls turned out ok, a little dense but the dough was very sticky and hard to work with, I will try to do this again but i would reduce the amount of olive oil.

—Malikas

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40 Ratings

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Sep 08, 2003

I always wanted to try my hand at making rolls. This recipie intrigued me. I tried it and in all the 25 years of cooking for my wife and me, I came up with a great result on the first attempt. Tasty, light, satisfying either with a meal or with cheese and wine, they are a hlt. The best part is that it is healthy. Looking forward to more or these recipies. Thank you. olewinemaker.

—BEN_

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Nov 17, 2011

I adapted this for my bread machine and made it with all whole wheatflour, and it was pretty good. Here is what I did, for anyone who is interested. First, I had to halve the recipe so it would fit in my machine. I used a little over a cup of warm water instead of using the boiling water. I used all whole wheat flour instead whole wheat and bread flour. Then I just adding everything in the order suggested by my bread machine instructions, set it to the "dough" cycle, and then followed steps 4 and 5 from the recipe. The rolls turned out really tasty, light, and fluffy. :)

—ApricotGoblin

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Apr 15, 2010

This is an amazing recipe. I halved the recipe, used all whole wheat flour and made 6 larger sized sandwich buns. I let them rise for almost two hours and they turned out great! This is the only recipe I will ever use from now on for all my rolls and buns. Will even try making loaves with it. So light and full of flavor. Thanks so much for sharing :)

—qm.tran

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Mar 01, 2011

I love the subtle flavor the olive oil adds to these light and tender wheat rolls. I made the recipe exactly as stated using a high quality, first cold press olive oil, but I did halve the recipe. The dough is sticky so expect to add about ¼ cup of flour during the kneading process.

—Deb C

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Feb 19, 2012

Fantastic! Very soft and fluffy. I really like that they are made with olive oil. To make them even more nutritious, I did an even mix of whole wheat and white flour (i.e. 3cup/3cup); next time I will do 4c whole wheat and 2c white to see if that works. Wonderful rolls!!! My new favorite recipe. UPDATE: I've had great results making these using 4c whole wheat / 2c white! Still very light and yummy.

—NDG1974

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Nov 26, 2007

This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls wouldn't cure. My mistake. Anyway, the rolls were SO tasty all on their own, but with some pulled chicken and barbeque sauce, they were DIVINE! This is going in my recipe box.

—Megan L

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Nutrition

Calories
172 kcal
9%

Carbohydrates
26.2 g
8%

Cholesterol
18 mg
6%

Fat
5.5 g
8%

Fiber
1.9 g
8%

Protein
4.9 g
10%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Wheat Rolls

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 172
** Calories from Fat: 50

% Daily Value *
** Total Fat 5.5g 8 %
** Saturated Fat 0.8g 4 %
** Cholesterol 18mg 6 %
** Sodium 298mg 12 %
** Potassium 81mg 2 %
** Total Carbohydrates 26.2g 8 %
** Dietary Fiber 1.9g 8 %
** Protein 4.9g 10 %
** Sugars 2.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 16 %
** Thiamin 25 %
** Niacin 28 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.