Fresh wholemeal rolls
these are inspired by those warm fresh bread rolls I love to have on holiday in Europe for breakfast with honey or just simply with extra virgin olive oil and salt and pepper!
These are inspired by those warm fresh bread rolls I love to have on holiday in Europe for breakfast with honey or jam, or even just extra virgin olive oil and salt and pepper. Often times, I prefer making rolls to a whole loaf as I find less is wasted! They work really well for breakfast with honey, or even for lunch with roasted veg, hummus, grilled chicken, slaw and spring onions too! I hope you enjoy them and do tag me on instagram if you give them a go.
makes 6 rolls
Ingredients
225g strong white bread flour
225g strong wholemeal bread flour
(OR just 450g strong wholemeal bread flour)
5g sea salt
5g dried active yeast (I use this yeast)
5g sugar
15g extra virgin olive oil
300ml warm water
oat milk to brush the rolls
Method
Mix the flour with salt in one large bowl. Then mix the yeast, sugar, warm water and olive oil in another large bowl. Let the yeast froth up - this takes about 10 minutes.
Pour the liquid mix into the flour and salt. Mix well with your hand and give it a gentle knead for 5 minutes or so until the dough comes together.
Cover with a tea towel and let it rise in a warm area (I actually left mine outside in the sun for 30 minutes and that worked perfectly!).
Roll out the dough on a lightly floured/ oiled surface and divide into 6 even rounds. I used a large scone cutter.
Place on a lined baking tray and brush with a little oat milk on each roll. Then let them rise again at room temperature for another 30 minutes (covered with a damp tea towel).
Bake in the middle of the oven at 200c for 20 minutes. Cool on a rack and enjoy with sweet or savoury fillings!