About the bake
Our easy wholemeal bread rolls are delicious for a lunch time bite to eat, and taste great warm straight from the oven.
They are a simpler take on our popular Allinson's wholemeal bread rolls recipe.
If you enjoyed making these wholemeal bread rolls, give our malted brown bread recipe a go!
Method
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
Step 2:
Knead the dough on a lightly floured surface until the dough is smooth and elastic.
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.
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.
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.
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 or 7g Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 300ml Warm water
- 1 Egg glaze
- Pumpkin seeds
- Poppy seeds
- Caraway seeds
- 500g Allinson's very strong wholemeal bread flour
Nutritional Information
per 83g- 192cal Energy
- 2.7g Fat
- 1g of which Saturates
- 31g Carbohydrates
- 1g of which Sugars
- 8.4g Protein
- 0.76g Salt
Recipe Reviews
Unless you have created this recipe for only those who know and have access to the Allinson yeast, then I think you ought to include the actual measurement. A sachet can be anything but not a standard unit of measurement.
I made these rolls yesterday. They are easy to make but I found the dough incredibly stiff and difficult to knead, almost as though it was too dry - could that be because I substituted 100g of the flour with extra strong white? I left them to prove for 1 hour and they looked nice when baked with the egg glaze. The finished (8) rolls are very dense and heavy plus they are lacking salt.
I am yet to have success with any recipe for wholemeal bread/rolls which makes me sad.
This recipe was so very easy. It has made 8 good size rolls and they taste lovely. Will defo use this one again. I didnt have all the seeds but nice anyway.
Fantastic little recipe, easy to follow, easy to make. Left to prove for 50 minutes based on one of the other reviews. My rolls have risen, and I absolutely love the taste and the texture.
Dough needs proving before rolling into balls and leaving to rise again. Poorly written recipe.
Looking amazing and not 'hard' on the outside. I wanted flat rolls like a bap .. i just made them too big!
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 or 7g Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 300ml Warm water
- 1 Egg glaze
- Pumpkin seeds
- Poppy seeds
- Caraway seeds
- 500g Allinson's very strong wholemeal bread flour
Nutritional Information
per 83g- 192cal Energy
- 2.7g Fat
- 1g of which Saturates
- 31g Carbohydrates
- 1g of which Sugars
- 8.4g Protein
- 0.76g Salt