Soft wholemeal breakfast rolls

A delicious and wholesome breakfast, and a wonderful way to start the day. These wholemeal rolls are soft, fluffy and full of flavour. Their only drawback is that they are rather small—although for a family of four, finishing a batch at breakfast is never a problem! 😉

Makes 8 rolls.

Ingredients for the yeast dough:

• 225 g wholemeal bread flour
• ½ teaspoon salt
• 25 g butter, melted
• 1½ teaspoons dried yeast (6 g) or 12 g fresh yeast
• 1 teaspoon sugar
• 150 ml lukewarm milk

Mix the wholemeal flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients, incorporating the melted butter towards the end. Knead the dough thoroughly until it becomes soft and elastic. Transfer the dough to a lightly floured bowl, cover with a clean tea towel and leave in a warm place until doubled in size, approximately 1½ hours.

Once risen, knead the dough briefly and divide it into 8 equal portions. Shape each portion into a roll and place on a baking tray lined with baking parchment. Cover with a tea towel and leave in a warm place until doubled in size again, approximately 30–45 minutes.

Just before baking, lightly dust the rolls with flour. If desired, use the handle of a wooden spoon to create a deep indentation along the centre of each roll, pressing almost down to the baking tray without cutting through the dough.

Bake at 220°C for approximately 15–20 minutes, or until golden brown. Remove from the oven and leave to cool on a wire rack.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!

Recipe source: The Big Book of Bread: 365 Recipes for Bread Machines and Home Baking by Anne Sheasby.