These wholemeal rolls are great – they’re perfect with your favourite fillings for lunches, with a nice soup, just as a snack or brilliant fresh out the oven with some butter – plus they’re better for you than a plain white roll. Simple as anything, but so nice that you wouldn’t want to buy from the shop again.
Wholemeal RollsPrint Recipe
- 450g Strong Wholemeal Bread Flour
- 10g Salt
- 10g Yeast
- 50g Butter, Melted
- 25g Sugar
- 350ml Water
Add the flour to a large bowl, or stand mixer, and add the salt to one side of the bowl and the sugar and yeast to the other side to keep the yeast away from the salt.
Add the melted butter, and then gradually pour in the water to the flour, mixing it in slowly as you go (if you're using a stand mixer set it to a medium-low speed) until the dough comes together into a soft dough which leaves the bowl clean. You may not need all of the water, or you may need slightly more.
Once the dough has come together, knead it on an oiled surface for 10 minutes, or at a medium speed in a stand mixer for the same amount of time.
Leave the dough to prove in a bowl covered with cling film for 2 hours, or until doubled in size.
Remove the dough and divide into 8 equal pieces (roughly 105g each) and place them on a baking sheet in two rows of four with a gap between each roll to leave room for rising. Cover with a tea towel and leave to prove for an hour, or until doubled in size.
Preheat an oven to 200°C (190°C Fan)/390°F/Gas Mark 6.
Place into the oven and bake for 20 - 25 minutes until the rolls are browned and the bottoms sound hollow.