These soft whole-wheat rolls are good for sandwiches or with jam and butter. Hot out of the Sun Oven they make a great afternoon snack.

If you don’t have the dehydrating racks or some other way to fit all the rolls in the cooking chamber in one go, they can be baked in batches. Keep the excess rolls in the refrigerator while the first batch rises. Take them out to let rise while the first batch bakes. As usual, I use a bread machine to mix the dough. You can use a stand mixer or your hands if you prefer.

Sun Oven Whole-Wheat Rolls


2/3 cup milk

2/3 cup water

2 cups whole-wheat bread flour

2 cups white bread flour

1 1/2 teaspoons salt

2 teaspoons sugar

1 teaspoon rapid-rise active dry yeast

Milk for glazing

Whole-wheat bread flour for dusting


Line dehydrating racks with parchment paper or baking mats.

Pour the milk and water into the pan of a bread machine. Sprinkle the flours over the liquids to cover completely. Add the salt and sugar in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set machine to the dough setting. Press start. When the cycle is done turn the dough out onto a lightly floured surface. Divide into 10 pieces and cover with lightly oiled plastic wrap. Take one piece of dough, shape it into a ball with your hands and roll it into a flat oval using a rolling pin. Repeat with the remaining pieces. Arrange the rolls on the prepared racks. Cover with lightly oiled plastic wrap and let rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the rolls are rising. Brush each roll with milk and dust with whole-wheat flour. Bake until lightly browned, 45 minutes to 1 hour.


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