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