Bread Rolls
Recipe for whole meal bread rolls – round (in the picture they are on the right)People are coming from far and wide and one of the best things to accompany a party where the ages range from 90 years-9 months are bread rolls. Light and airy for those (of any age) without teeth; hearty and dense for those with a taste for things they need to chew, and something surprising that people may have not tried before. Shaping makes the otherwise dull, round roll interesting and seeds make them beautiful. Easy to make, quick to bake, these are perfect for a party, or any time. The top tip is to make the dough the night before and let it rise in the fridge. Then you can pull it out, shape them easily (cold dough is easier to shape), let them rise again for a couple of hours while you get ready for the day and then bake them. Totally stress free. See the recipes below!
Servings:0
Ingredients
Recipe for whole meal bread rolls – round(in the picture they are on the right)
- 600 g Strong whole meal flour
- 400 g Water
- 6 g Dried yeast 3 g instant, 12 g fresh
- 10 g Salt
Instructions
- Put the flour in a bowl and make a well. Spoon in the yeast and add 100 g of warm water. Have a coffee and wait 15 minutes. Add the rest of the water and the salt and knead well for 10-15 minutes, until the dough is elasticy and stretchy. Pop it back in the bowl, cover it, and let it rise for 1-2 hours or until is has doubled in size. Alternatively put it in the fridge over night.
- Pull the dough out of the bowl and divide it into equal pieces of about 75 grams. Roll these into tight little balls and put them on a baking tray that you have lined with parchment. Space them about 1 inch apart. Cover with a cloth and let rise again for about 1 hour.
- Spray with water and sprinkle with seeds. Bake in a preheated 230 degree celcius oven for 15 minutes or so. If you tap the bottoms of the rolls they will sound hollow. Cool completely if you can!