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Easy White & Wholemeal Bread Rolls

Easy White & Wholemeal Bread Rolls

Recipe Submitted By: bakingmad

These Easy White & Wholemeal Bread Rolls are perfect to make with the kids over the holidays.

Preparation Time	1 hour
Baking Time	25 minutes
Portions	Serves 8-10
Skill Level	Easy
Average Rating

Easy White & Wholemeal Bread Rolls Ingredients

500 grams	Strong White Bread Flour (Allinson) or 475g Allinson’s Very Strong Wholemeal Flour
tsp	Salt 1 ½
1 tsp	Golden Caster Sugar (Billington's)
15 grams	Butter softened
1 sachet	Easy Bake Yeast (Allinson)
300 ml	Water warm
1	Happy Eggs beaten
	Rolled Oats/Poppy Seeds/ Sesame seeds / Plain flour for toppings

This recipe uses

How to make Easy White & Wholemeal Bread Rolls

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water to form a soft dough.
Knead the dough on a lightly floured surface until the dough is smooth and elastic.
Separate the dough into 8-10 balls, or have fun with different shapes or alternatively leave the loaf whole. Place the rolls on a baking tray, cover and leave in a warm place until the dough has risen and doubled in size, around 35-45 minutes.
Preheat the oven to 230°C, Gas 8. Brush the surface of the rolls with beaten egg then sprinkle on your chosen topping or leave plain. Bake the rolls for 15 minutes, then reduce the oven temperature to 200°C/Gas 6 for 10 minutes until the rolls are risen and golden brown and sound hollow when tapped underneath.
Cool on a wire rack.

Reviews

Read all reviews (1) | Average rating: 4 stars

"Made these rolls yesterday ready for soup at lunch in the Trussell Trust Food Bank kitchen in Salisbury. Highly successful and gratefully received I will be using this recipe regularly."

03-09-2011 | Author: Terence Shepherd | 4 stars

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