Wholemeal Bread Rolls

Written by McDonald, T.  |  Updated 4th of August 2021    

This is a zero waste option to baking bread rolls.  Although it is almost impossible to make anything without some waste, it is possible the reduce the waste.  For instance, i have cut out the vegan milk and butter; thus, reducing the waste from their wrapping. 


  • Flour bag
  • Caster sugar bag
  • Instant yeast bag
  • Salt container
  • Oil container (glass)

All of the above are recyclable and you will not use them up every time. However, if you can buy them naked from the bakers you might think why should i made them myself?  Well, the problem is upstream waste.  Nonetheless, you have to decide what is better for you. 


  • 200g whole-wheat strong bread flour
  • 7g instant dry yeast
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups warm water
  • 1 tbsp caster sugar
  • 1 tbsp vegetable oil


  1. Add the flour to a medium to large mixing bowl.  
  2. Add the instant dry yeas, backing powder, salt and caster sugar to the mix and stir it thoroughly 
  3. Add the warm water and oil. It is best to add the warm water in stages so it doesn't get to wet. 
  4. Keep using a spoon to knead the dough until you can take it out and knead it by hand. 
  5. Knead for 5 mins and then put back in the mixing bowl.  You can spray use a little oil in the bowl to stop it from sticking. Cover with a tea towel.
  6. Leave to rise of at least 1.5 hours in a warm room. It should double in size.
  7. Knead again for a few minutes and then cut into 4 equal size pieces. 
  8. Place then on a lightly oiled baking tray, cover and leave to rise for another 1.5 hours.  Again they should double in size.   
  9. Bake in the oven at 200 C for 12 - 15 minutes.
  10. Leave to cool on a cooling rack.

 Now all you have to do is eat them!


  • The dough should be a little sticky, but not to much.  If it is sticking to the board in big chunks, it needs more flour. 
  • If the dough doesn't stick at all to the board, it needs more water.
  • Don't use flour on the board when kneading it.
  • Don't try to shorten the rising times.
  • Do try to stretch the dough when kneading.

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