Many years ago, I woke up in Germany and went to eat a hotel breakfast… The first thing that reminded me that we really were in Germany were the carefully ordered and colour coded recycling bins on the street, the second was the vast selection of bread rolls for breakfast.

My favourite kind of German bread rolls were the little round rolls with a shiny golden-brown crust and poppy seeds on top. These soft sourdough dinner rolls can be used as sandwich rolls, burger buns, breakfast rolls, or dinner rolls, and they remind me of that breakfast long ago.

The dough for these fresh milled flour sourdough rolls is actually the same one that I use for my fresh milled flour pain-de-mie sandwich bread, so feel free to make a double batch and use half of it for a loaf and half for rolls.

How to get a shiny brown crust on whole wheat sourdough dinner rolls

The most important thing that contributes to the beautiful bakery-style shiny brown crust on these sourdough rolls is the egg wash.

An egg wash is a mixture of egg yolk and milk, whisked together with a fork until homogeneous, and then brushed over the top with a pastry brush right before baking. I use a mix of roughly the same amount of egg yolk and milk. There’s no need to measure, just put your egg yolk in a bowl and carefully add milk until it looks like it’s around the same amount, and you’ll get it right.

The generous amount of milk and butter in the dough, along with the dash of honey, also help to create a nicely browned crust and soft interior.

Fresh milled flour sourdough dinner rolls recipe (makes sandwich rolls or burger buns too)

These whole wheat sourdough rolls are enriched with milk and butter and are perfect as dinner rolls, sandwich rolls, or burger buns.

Equipment

Mixing bowl
Cookie sheet 
Small bowl for egg wash
Pastry brush

Timing

Bulk ferment: 4 hours at room temperature (same-day option), or overnight
Proof: half an hour or more

Ingredients (makes 8 rolls)

90g (6 Tbsp) ripe sourdough starter at 100% hydration

405g whole wheat flour (or khorasan, or emmer)

300g (1 1/4 cups) warm milk

31g (1 1/2 Tbsp) honey

50g (3 Tbsp) butter, melted

8g (2 1/2 tsp) salt

Method

Mix dough

Combine all the ingredients in a bowl and mix until no traces of flour remain. 

Rest, stretch, and fold

Allow to sit for around 20 minutes, then do a series of stretch and folds. The dough will still be very sticky at this point. Rest for another 20 minutes, then do another set of stretch and folds. 

Ferment

Cover the bowl with beeswax wrap, a plate, or a tea towel, move it to somewhere below 8ºC (46ºF), and ferment overnight. Alternatively, ferment at room temperature for three to five hours. 

Knead, divide, shape, and proof

Punch the dough down and knead it briefly to reinvigorate the yeasts. Divide into as many rolls as you are making. Shape into miniature boules and leave as-is for classic dinner rolls, or gently pat them in your hands to flatten them a little, for sandwich rolls or hamburger buns. Place on a greased or floured cookie sheet and leave them to rise for at least half an hour. 

Bake

Preheat the oven to 200ºC (390ºF). 

Brush the top of the rolls with egg wash or milk, then sprinkle with seeds of your choice. 

Place tray in the oven and bake for 30-40 minutes, until the sourdough dinner rolls are golden-brown on top and look delicious.