A delicious alternative to our white rolls made with Allinson's dough, our wholemeal rolls are a wonderful edition to the beginner baker’s recipe list. We like ours served warm straight from the oven, or popped in a packed lunch as part of a healthy meal.
Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
Step 2:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on two flour-dusted baking sheets – they’ll need room between them for growing.
Step 5:
PROVE
Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 220°C (fan 200°C, gas mark 7).
Step 6:
BAKE
Bake the rolls for 20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.
Ingredients
MetricImperial
For the Dough
400gAllinson's very strong wholemeal bread flour
100gAllinson's Strong White Bread Flour
7gAllinson's Easy Bake Yeast
1.5 tspSalt
50gMelted butter
1 tbspBillington's light muscovado sugar
300mlWarm water
Utensils
Baking tray
Mixing bowl
Recipe Reviews
These turn out great every time.
Made bread dough to this recipe today and the rolls and mini loaves I made from it are fantastic. Ridiculously light and oh so tasty. Used a mixer with a dough hook - started with the ingredients as listed but added a bit more warm water as the machine did its work. Perfect crust outside and soft as a feather inside. Will make these again and again.)
Very straightforward recipe and easy to follow. Made one batch that was quickly gobbled up by the family and am now baking on a regular basis. Rolls were soft with a very good rise and texture. Put some in the freezer and warmed them through before serving - as good as fresh. Also used the recipe to make some bigger burger buns - brilliant.
Absolutely the first time making bread, very rustic nothing at all like super market rubbish. I’m hooked 54 male
I want to bake these rolls, or the 1 prove rolls ,and freeze them as my son and family are coming to visit at Christmas. How should I defrost them? ________________________________________________
Hello,
You should let the rolls thaw at room temperature overnight. Rolls can be served as soon as they've thawed but are even better if re-warmed (in foil) for about 10 minutes in the oven.
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