Easy wholemeal bread rolls - recipe

Ingredients

Recipe , Rolls , Bread , White

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

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

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

Cool on a wire rack.

⇐ English white muffins

Crunchy seed loaf ⇒