Malted Whole Grain Rolls

With their touch of sweetness and soft, moist crumb, these rolls are a versatile addition to your bread-baking repertoire. Bring them along on a summer picnic to serve with a selection of salads or cold cuts; or serve them with butter and jam for a simple breakfast treat.

10 mins
28 to 32 mins
2 hrs 28 mins
7 rolls
Malted Whole Grain Rolls - select to zoom
Malted Whole Grain Rolls - select to zoom
Malted Whole Grain Rolls - select to zoom


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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.

  2. Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until puffy.

  3. Gently deflate the dough, and transfer it to a lightly floured work surface.

  4. Divide the dough into seven equal pieces, and roll each piece into a smooth ball.

  5. Place the rolls in a buttered terracotta tear and share pan (or 9" round pan), cover, and let rise until they're quite puffy, about 45 to 50 minutes.

  6. Preheat the oven to 375°F.

  7. Bake the rolls for 28 to 32 minutes, until they're golden brown and a digital thermometer inserted into the center of one reads at least 190°F.

  8. Remove the rolls from the oven, brush with melted butter, if desired, and cool for 5 to 10 minutes in the pan before transferring to a rack to cool completely.

Tips from our Bakers

  • These rolls can also be baked on a lightly greased or parchment-lined baking sheet. Space them about 2" apart for crustier rolls, or just 1" apart for soft-sided rolls.