Last Updated on February 1, 2026 by Stephanie Gilpin

brown bread rolls with oats on a wooden counter

There’s something special about a good brown bread—deep molasses flavor, a hint of cocoa, and that hearty, wholesome texture you only get from whole grains. If you’ve been around my blog, you know I love baking with fresh-milled flour for the best nutrition and unbelievable taste!

These brown bread rolls take everything you love about my Brown Bread Loaf and transform it into soft, hearty whole-grain rolls perfect for dinner or sliders.

a pile of brown rolls with oats on top, sitting on a tea towel next to a glass canister of wheat berries. A sliced whole grain brown roll is used to show the crumb texture.

If you already make my fresh-milled flour brown bread, you’ll feel right at home with this dough. It’s the exact same recipe, simply divided and shaped into rolls instead of loaves.

Because they’re whole grain, these rolls are not only delicious but genuinely nourishing—real butter, whole grains, and just enough sweetness to make them deeply flavorful. The fresh milled flour provide fiber, protein and lots of essential nutrients.

And besides being easy to bake, these rolls are incredibly versatile: great for dinner, meal prep, or stacking with your favorite sandwich fillings.

Why You’ll Love These Brown Bread Rolls

These rolls are:

Soft and hearty — tender inside, sturdy enough for sandwiches
Deeply flavorful — molasses + cocoa + whole grains
Versatile — serve as dinner rolls or slider buns
Nutritious — fresh-milled flour, natural sweeteners, real butter
Beginner-friendly — a forgiving, easy-to-handle dough

At home, we love using them for:

Ham + Havarti with mayo and a spoon of honey mustard
Turkey sliders with cranberry sauce (or strawberry jalapeño jam!)
Mini Reuben sandwiches
Roast beef + Swiss with caramelized onions
Everyday dinner rolls with soups, stews, or slow cooker meals

They also freeze beautifully—ideal for meal planning.

Ingredients You’ll Need

Fresh-milled hard wheat is essential. Hard red gives the best depth of flavor, but hard white works well too.

Ingredients (Makes 16 rolls)

Wet Ingredients

1 1/8 cups water
1/4 cup buttermilk
- Or make quick clabbered milk: Add 1–2 tsp lemon juice or vinegar to milk and let sit 3–5 minutes until slightly thick.
2 tbsp molasses
2 tbsp honey
3 tbsp butter, softened

Dry Ingredients

3 1/3 cups fresh-milled hard wheat flour (or 400 g)
- Use hard red, hard white, or a blend- I prefer hard red for this loaf!
2 tsp instant yeast
1 1/4 tsp salt
2 tbsp cocoa powder

How to Make Brown Bread Rolls

The dough follows the same method as the loaf version, ensuring a soft crumb, great flavor, and dependable rise.

1. Combine the Wet Ingredients

In a mixing bowl or stand mixer, combine:

Water
Buttermilk
Molasses
Honey
Softened butter

The warmth from the water helps everything blend smoothly.

2. Add the Dry Ingredients

Stir in:

Fresh-milled flour
Instant yeast
Salt
Cocoa powder

The dough will look soft and rough—that’s perfect for fresh-milled flour.

3. Autolyse (Don’t Skip This)

Cover and rest for 25 minutes.

This step hydrates the whole grains, reduces kneading time, and improves texture.

a bosch mixer bowl covered with the lid while brown bread roll dough rests

4. Knead

Knead for 8–10 minutes until smooth and elastic. I use a Bosch mixer for all of my bread recipes. If you are using a KitchenAid or lower-powered mixer, you may need to knead the dough longer.
The dough will remain slightly tacky; use oiled hands instead of extra flour.

Bosch mixer full of brown bread dough that has been kneaded

5. First Rise

Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).

6. Shape the Rolls

Turn dough onto a lightly oiled surface.

Divide into:

16 rolls or slider buns

Shape each piece tightly for the best rise and texture.

7. Second Rise

Let rolls rise until nearly doubled, about 30-45 minutes.

Use the poke test:

Slowly fills in with a light indent → ready
Springs back quickly → needs 10–15 more minutes

8. Bake

Bake at 350°F for 18–22 minutes, or until the internal temperature is 190–195°F.

9. Cool Properly

Cool rolls for 15–20 minutes, on a cooling rack.

Tips for Success

Use freshly milled hard wheat for proper structure
Autolyse is essential for whole-grain hydration
Knead until smooth and elastic but don’t add extra flour. The dough will still be tacky; use oiled hands to transfer the dough.
Let rolls cool fully for clean slicing
For a richer flavor, use blackstrap molasses

How to Serve Brown Bread Rolls

Here are some of our favorite ways to use these rolls:

Dinner rolls with soups, chili, or pot roast
Slider buns for ham, turkey, roast beef, or pulled chicken
Breakfast sandwiches (sausage + egg + cheese)
Packed lunches
Freezer-friendly meal prep

brown bread rolls with oat topping on a wooden counter

Brown Bread Rolls with Fresh-Milled Flour

Soft, hearty whole-grain rolls with deep brown bread flavor. Perfect for dinner rolls, sliders, or freezer-friendly sandwich buns.

Prep Time 30

Cook Time 18

Rise Time 1 30

Total Time 2 18

Serving Size 16 rolls

Equipment

1 Stand Mixer I use a Bosch mixer. If you use a lower-powered mixer like a KitchenAid, you may need to knead a little longer.

Ingredients

1 1/8 cups water
1/4 cup buttermilk or clabbered milk 1–2 tsp lemon juice or vinegar stirred into milk
2 tbsp molasses
2 tbsp honey
3 tbsp softened butter
3 1/3 cups 800 g fresh-milled hard wheat flour
2 tsp instant yeast
1 1/4 tsp salt
2 tbsp cocoa powder

Instructions

In a large mixing bowl or stand mixer, combine the water, buttermilk, molasses, honey, and softened butter.
Add the fresh-milled flour, instant yeast, salt, and cocoa powder. Mix until the dough just comes together—it will look soft and loose.
Cover and let the dough rest for 25 minutes (autolyse).
Knead for 8–10 minutes, until smooth and elastic. Dough will remain slightly tacky; use oiled hands to handle it.
Place dough in a lightly greased bowl. Cover and let rise until doubled, about 1 hour.
Turn dough onto a lightly oiled surface and divide into 16 rolls or slider buns. Shape tightly.
Let rise again until doubled, about 45 minutes. Use the poke test to check readiness.
Bake rolls at 350°F for 18–22 minutes, or until the centers reach 190–195°F.
Cool rolls on their sides for 15–20 minutes, then transfer to a rack to cool completely.

Notes

Fresh-milled hard wheat (red or white) is required for proper structure.

Allow rolls to cool fully before slicing for clean edges.

Rolls freeze well for up to 3 months.

Save This Recipe on Pinterest:

pinterest pin image for brown bread rolls with fresh milled flour for garden of mirth

Looking For More Inspiration?

If you’re looking for more fresh-milled baking inspiration, you might also enjoy my Fresh-Milled Flour Guide, a great place to start if you’re still getting comfortable with whole grains. For more hearty breads, try my Brown Bread Loaf or Whole Grain Honey Wheat Bread. And if you’re building up your from-scratch kitchen, my From-Scratch Pantry Staples is a helpful resource to get you started, one step at a time, without the overwhelm!

Author

Stephanie Gilpin

Hi, I’m Stephanie, the creator and author behind Garden of Mirth. I’m a home cook with a deep love for cooking from scratch, baking with sourdough, and growing as much of our food as I can right at home. My passion is creating easy, wholesome meals that the whole family will love—whether that looks like a flaky homemade biscuit, long-fermented sourdough bread, or the most delicious tomato pie you’ve ever tasted. I’m inspired by the rhythm of the seasons, the fruits and vegetables I grow, freshly milled grains, and the slow, nourishing process of sourdough fermentation. At Garden of Mirth, you’ll find a blend of old-fashioned recipes passed down through generations and new creations inspired straight from my garden. Whole-food cooking paired with family traditions is truly my jam, and my goal is to help you feel confident making real food at home—food that brings people together around the table. Whether you’re here to learn sourdough, cook from scratch, or use what’s growing in your own backyard, I’m so glad you’re here.
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