Wheat berry rolls


This method is based in the traditional recipe for French bread rolls.


1 c wheat (cooked wheat berries)
1 1⁄2 c water
1 T yeast (active dry yeast)
2 T sugar
2 T olive oil
1 t salt
4 c flour (wheat flour)


  1. Heat the water and mix it with the yeast and sugar and let it stand for about 10 minutes. The water should feel just warm, don't overheat.
  2. Set aside 2 cups of flour. Put berries and 1/4 cup flour in food processor fitted with metal blade. Process until the berries are finely chopped. Add then the rest of the flour and process again to mix well.
  3. In large bowl, combine the yeast mixture with the olive oil, salt and the 2 cups of flour previously reserved. Stir to mix well.
  4. Stir in the flour and wheat berry mixture, 1/2 cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  5. Place the dough in a lightly oiled large bowl and turn around to coat with oil. Cover the bowl with a dry cloth and let the dough rise, in a warm place, until it has doubled in volume. It will take about 1 hour.
  6. Punch to deflate the dough and turn it out onto a floured surface again. Divide the dough into 16 equal pieces and shape them into balls.
  7. Place rolls onto a lightly greased baking sheet giving them room to increase in size, about 2 in from each other. Cover the rolls with a cloth and let them rise until they have doubled in volume. It will take about 40 minutes.
  8. Preheat oven to 400° F. Bake rolls until golden, about 20 minutes. Let them cool down on rack. The rolls are wonderful if you serve them still warm.


To cook wheat berries, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. It will yield about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags. Cooked and softened berries can be stored in the refrigerator for up to five days, or frozen for up to one month.

4 servings
Preparation time
Cooking time
Total time
1 hour