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5 from 2 votes

Whole-Wheat Maple Sourdough Rolls

(Makes 24 rolls)
Prep Time30 mins
Cook Time23 mins
Total Time53 mins
Course: Bread
Servings: 24



  • Mix the yeast, maple syrup and warm water in a large bowl or the bowl of a stand mixer. Let it stand 10 minutes or until the yeast starts to froth.
  • Add 1 cup of whole-wheat flour and 1 cup of all-purpose flour. Mix and let stand for about 15 minutes.
  • Add the sourdough, flaxmeal, salt, oil, and baking soda. Add the flour, a cup at a time, alternating the whole-wheat and all-purpose flours, until the dough is no longer sticky.
  • Continue to knead for eight minutes on medium speed or by hand. Shape the dough into a smooth ball and place in a large, oiled bowl for an hour or until doubled in size.
  • Punch down the dough and divide it into 24 pieces. At this point you can shape the rolls any way you want to. I rolled each roll into a long cylinder, rolled it, and then tucked the end underneath. But you can shape them into
  • burger-like buns
  • or even
  • crescents.
  • Place the rolls on a lightly greased baking sheet at least 2 inches apart.
  • Let the rolls rise about an hour or until they have doubled in size. Preheat an oven to 370 degrees.
  • Bake the rolls for 23 minutes until golden-brown. Remove them to a rack and let cool for another 10 minutes. Remove the rolls from the baking sheet and continue cooling them on a rack.
  • These taste great warm from the oven, but you can also freshen them up later by popping in an oven for a couple of minutes.