soft white/wholemeal dinner rolls
- Preparation and cooking time
- Prep:
- Cook:
- plus 90 minutes proofing
- Easy
- Makes 20-30
Ingredients
- 300g wholemeal bread flour
- 300g white bread flour
- 4 teaspoons of yeast
- 2 teaspoons of salt
- 2 tablespoons of sugar
- 375ml whole milk
- 30g butter
for the toppings
- 300g wholemeal bread flour
- 300g white bread flour
- 4 teaspoons of yeast
- 2 teaspoons of salt
- 2 tablespoons of sugar
- 375ml whole milk
- 30g butter
- 1 egg
- 2 tablespoons milk
- a pinch of salt
- seeds, oats etc
Method
- STEP 1Combine 500g of the flour with the yeast, salt and sugar in a large mixing bowl
- STEP 2Put butter and milk in a saucepan and heat until warm - not hot!
- STEP 3Pour the milky butter into the bowl of dry ingredients and mix
- STEP 4Gradually add the leftover flour until the dough is no longer sticky
- STEP 5Kneed for about 10 minutes then put the kneeded ball of dough back into the bowl and cover with clingfilm
- STEP 6Leave in a warm place for 1 hour. The dough should double in size in this time
- STEP 7Punch the air out of the dough and pull off pieces the size of walnuts (approx 40g each)
- STEP 8Place the dough balls in a lined baking tray 5mm apart. Cover tray with a tea towel and leave for half an hour
- STEP 9Beat egg, milk and salt together and generously brush over the dough
- STEP 10Top with oats, seeds, nuts, cheese etc and bake for 15 minutes on 220c
- STEP 11When cooked the rolls should sound hollow when you tap them
- STEP 12Remove from baking tray, separate and enjoy
