Easy wholemeal bread rolls - recipe

Easy wholemeal bread rolls

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  1. 1

    Put flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water to form a soft dough

    For this step you'll need:

    • 500g Very strong wholemeal bread flour
    • 1½tsp Salt
    • 1tsp Unrefined golden caster sugar
    • 1 Easy bake yeast sachet 7g
    • 15g Butter (unsalted) softened
    • 300ml Warm water
  2. 2

    Knead the dough on a lightly floured surface until the dough is smooth and elastic.

  3. 3

    Separate the dough into 8-10 balls, or have fun with different shapes or alternatively leave the loaf whole. Place the rolls on a baking tray, cover and leave in a warm place until the dough has risen and doubled in size, around 35-45 minutes.

  4. 4

    Preheat the oven to 230°C (210°C fan, gas mark 8). Brush the surface of the rolls with beaten egg then sprinkle on your chosen topping or leave plain.

    For this step you'll need:

    • 1 Egg glaze
    • Pumpkin seeds
    • Poppy seeds
    • Caraway seeds
  5. 5

    Bake the rolls for 15 minutes, then reduce the oven temperature to 200°C (180°C fan, gas mark 6) for 10 minutes until the rolls are risen and golden brown and sound hollow when tapped underneath.

  6. 6

    Cool on a wire rack.

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