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Wholemeal Bread Rolls by Allinson's

21 Reviews

  • Vegetarian

About the bake

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.

245Total Time
225Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

    MIX

    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.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. 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.

  4. 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.

  5. 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).

  6. 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

  • For the Dough

    • 400g Allinson's very strong wholemeal bread flour
    • 100g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1.5 tsp Salt
    • 50g Melted butter
    • 1 tbsp Billington's light muscovado sugar
    • 300ml Warm water

Utensils

  • Baking tray
  • Mixing bowl

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