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Rainbow rolls

Rainbow rolls

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus rising
  • Easy
  • Makes 18

For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

  • Freezable
  • Healthy
Nutrition: per roll
low insalt1g


  • 250g plain white flour , plus extra for dusting
  • 250g white bread flour
  • 500g seed and grain bread flour
  • 7g sachet fast-action dried yeast
  • 100g porridge oat
  • 100g mixed seed , plus extra for sprinkling
  • 50g walnut , finely chopped
  • 2 tsp bicarbonate of soda
  • 50g cold butter , diced
  • 2 x 284ml pots buttermilk
  • 100g grated courgette
  • 100g grated carrot
  • 100g grated raw beetroot - wear gloves!
  • little milk or beaten egg , to glaze


  • STEP 1

    Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.

  • STEP 2

    Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit – this will keep them soft.

Recipe from Good Food magazine, October 2012

Goes well with


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