I bet you are thinking, why should I waste time making rolls when I can just buy them from a supermarket? Well, most supermarkets add lots of nasty things to the rolls so they will last longer. If you make them yourself, you know exactly what has gone in them, you can add different ingredients to experiment with flavours and you get to fill your house with that amazing fresh bread smell. Really, they are not difficult to make, and although they take a little bit of time, you don’t need to constantly watch them, so you can be getting on with other things as well!
If you have false teeth, maybe don’t eat these rolls. I really like hard and chewy rolls, and these definitely are. If you prefer soft, pull-apart rolls, then keep checking back. I am in the process of trying to perfect my recipe and will upload it soon.
Makes 8 rolls
Ingredients:
- 450g plain wholemeal flour
- 150ml skimmed milk
- 1/2 tsp salt
- 2 tsp dried yeast
- 2tsp fructose sugar (or brown sugar, but this isn’t as healthy)
- 100ml water
- 30ml skimmed milk to glaze
- 2tsp poppy or sesame seeds to sprinkle on top.
1) Cover 2 large baking sheets in greaseproof paper and set aside.
2) Gently head the 150ml skimmed milk and the 100ml of water until warm (not boiling)
3) Add the dried yeast and fructose sugar and leave to one side for 20 minutes.
4) Put the flour and salt into a large bowl and make a well in the middle
5) Pour the yeast mixture into the well and gradually mix in flour from the sides until you form a dough mix.
6) Take out of the bowl and put the dough ball on a lightly floured surface and knead for 5 minutes.
7) Put the dough ball into a lightly greased bowl and cover with a damp teatowel and leave for 50 minutes
8) Take the dough ball out and put on a lightly floured surface and gently knead for a minute. Divide the dough into 8 equal pieces, put 4 on each lined baking tray and leave to prove for 20 minutes.
9) Brush with the remaining milk and sprinkle with either sesame or poppy seeds.
10) Bake at 200C/400F/Gas mark 6 for 25 minutes, until browned. Serve warm or eat cold.
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