These bread rolls are the tastiest I have ever eaten! My Mum showed me how to make them at the weekend and although they take a while, they are more than worth it. They are so lovely, I didn’t manage to get a photo before they were all eaten!
The rolls are light but full of flavour and their texture is soft and so delicious its amazing I didn’t eat all 12 in one sitting! I try not to eat too much bread, but when this comes out of the oven it screams for butter and to be eaten immediately, and I cant resist it.
These rolls are made in two stages, and need to rest for 12 to 18 hours so they’re perfect for making at the weekend.
- 5g fresh yeast or 3g dried yeast
- 130ml water at about 20C
- 150g stoneground wholemeal flour
Dissolve the yeast in some of the water and add it to the flour with the rest of the water.
Mix until all the ingredients are thoroughly combined.
Put the mixture in a bowl large enough for the mix to expand up to three times its current size. Cover with a lid or a plastic bag/cling film. Leave it at room temperature for 12 to 18 hours.
The following day…
- 450g wholemeal flour
- 5g salt
- 270ml water at about 30 – 35C
- 15g butter or olive oil
Mix all the ingredients together to make a soft dough. Knead the dough without adding extra flour. It will be sticky to start with, just persist with it. The mixture should be stretchy and not dry.
Cover and leave to rise for one hour.
Divide the dough into 12 rolls and dip into wholemeal flour and place them on a baking tray at least 2cm apart. Cover the tray with a large plastic bag ensuring that it doesn’t touch the rolls. Leave them to rise until the rolls just touch each other.
Bake at 220C for 10 to 15 minutes. Add a small tray of water to the bottom of the oven to make the crusts go crispier.
A little note: I don’t know who’s recipe this is – its from a newspaper originally, but I don’t know which one. I’d love to credit the creator of these fabulous rolls but I cant, so I’ll thank the bread gods for this instead!