Easy Wholemeal Bread Rolls
19 Reviews
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
- 500gAllinson's very strong wholemeal bread flour
- 1.5 tspSalt
- 1 tspBillington's Unrefined Golden Caster Sugar
- 15gUnsalted butter (softened)
- 1 sachet or 7gAllinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 300mlWarm water
- 1Egg glaze
- Pumpkin seeds
- Poppy seeds
- Caraway seeds