Ingredients

  • 200g strong stoneground wholemeal flour, plus extra for dusting
  • 300g strong white bread flour
  • 7g fast-action dried yeast
  • ½ tsp salt
  • 300ml semi-skimmed milk
  • 25g unsalted butter
  • 1 tsp oil, for greasing

Method

  1. 1

    Put both flours in a large mixing bowl and stir in the dried yeast and salt. Make a well in the centre. Put the milk and butter into a small pan and heat gently until the milk is warm and the butter is starting to melt. Remove from the heat and stir until the butter has fully melted.

  2. 2

    Pour the warm liquid into the well in the dry ingredients and stir with a round-bladed knife to form a soft, slightly sticky dough. Turn the dough out on to a floured surface and knead for 7-8 minutes until smooth and elastic, adding a little more flour if it is sticky.

  3. 3

    Put the dough in a clean, lightly oiled bowl and cover with clingfilm. Leave to prove in a warm place for 1 hour until the dough has doubled in size. Grease two baking sheets with the oil and dust lightly with flour.

  4. 4

    Turn the dough out on to a floured surface, knead lightly, then divide into 16 evenly sized pieces. Roll and shape each piece into a ball and put 8 rolls (in two lines of four) on each baking sheet, spacing them roughly 1cm apart. Cover with oiled clingfilm and leave in a warm place for 30-40 minutes until almost doubled in size – the risen rolls should now be touching each other. Preheat the oven to 220ºC/gas mark 7.

  5. 5

    Lightly dust the tops of the rolls with a little flour. Bake for 12-14 minutes until golden brown and the bases of the rolls sound hollow when tapped. Transfer to a wire rack and serve warm or cold.

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 2.4g 3%
  • Saturates 1.1g 6%
  • Sugars 1.5g 2%
  • Salt 0.18g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1231kj/294kcal

Each serving provides

22.4g carbohydrate 2.0g fibre 5.7g protein

 
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