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Easy Wholemeal Bread Rolls by Allinson's

17 Reviews

About the bake

These bread rolls are delicious for a lunch time bite to eat and taste great warm from the oven.

125Total Time
1Prep Time
25Bake Time
10Serves
Easy

Method

  1. Step 1:

    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

  2. Step 2:

    Knead the dough on a lightly floured surface until the dough is smooth and elastic.

  3. Step 3:

    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.

  4. Step 4:

    Preheat the oven to 230°C (210°C fan, gas mark 8). Brush the surface of the rolls with beaten egg then sprinkle on your chosen topping or leave plain.

  5. Step 5:

    Bake the rolls for 15 minutes, then reduce the oven temperature to 200°C (180°C fan, gas mark 6) for 10 minutes until the rolls are risen and golden brown and sound hollow when tapped underneath.

  6. Step 6:

    Cool on a wire rack.

Ingredients

    • 500g Allinson's very strong wholemeal bread flour
    • 1.5 tsp Salt
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 15g Unsalted butter (softened)
    • 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
    • 300ml Warm water
    • 1 Egg glaze
    •  Pumpkin seeds
    •  Poppy seeds
    •  Caraway seeds

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