Low Sodium Whole Wheat Bread Rolls
These Low Sodium Whole Wheat Bread Rolls are a wholesome and heart-healthy addition to any meal, perfect for those looking to reduce salt in their diet without compromising flavor or quality. Made with nutrient-rich whole wheat flour, a touch of honey for natural sweetness, and olive oil for added richness, these rolls are soft and satisfying with a golden crust. The recipe showcases simple yet effective techniques, like kneading and proofing, to create perfectly fluffy rolls while maintaining their healthy profile. Ready in just 20 minutes of prep time and baked to perfection, they are ideal for family dinners, holiday spreads, or even as a snack with your favorite spreads. Whether brushed with melted unsalted butter for a tender finish or enjoyed as-is, these rolls deliver wholesome comfort in every bite.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Unsalted butter, melted (optional for brushing)
Instructions
In a small bowl, mix the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine the whole wheat flour and olive oil.
Gradually pour the yeast mixture into the flour mixture, stirring with a wooden spoon or dough hook attachment on a stand mixer until a dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. Alternatively, knead the dough using a stand mixer with a dough hook for about 6 minutes on medium speed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Punch down the dough to release air and divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, leaving about 1-2 inches between rolls.
Cover the rolls lightly with a towel and let them rise again for 30 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
Bake the rolls for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
If desired, brush the tops of the warm rolls with melted unsalted butter for a softer crust. Allow the rolls to cool slightly before serving.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 36.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
