February 21, 2008

Wholemeal Bread Rolls

We're almost in the end of Summer. As it is noticed, the evening is often chilly, and we have had rains every now and then. Some nights, I have to wear flannel dressing gown and thick socks. Putting soup on the menu at dinner time is necessary sometimes. That's what we do.


The peas are still producing in the garden and I have thought they might add some crunchiness in the soup. It is always good to enjoy soup with bread. The dunking and sucking the absorbed broth gives a lot more pleasurable when you think about childhood. Anyway, I am sending the bread for Bea and Jai's Click Photo Event: Flour.

Wholemeal Bread Rolls

wholemeal bread rolls

2 cups high grade flour,
2 cups wholemeal flour,
1 Tbs salt,
1 tsp sugar,
2 Tbs olive oil,
2 tsps active yeast,
1 ½ cups warm water

Put ½ cup of the warm water into a jug. Stir in the sugar and sprinkle the yeast. Stir to combine and set aside until the mixture froths. Meanwhile, mix the flour and salt, make a well in the centre. Pour in the yeast mixture, oil, and the remaining warm water. Mix until combined. Tip it out on to the floured benchtop and knead it until smooth. Grease a large bowl and put the dough in. Cover with plastic wrap and set aside in the warm place until doubled in size. Punch down and cut 12 to make rolls (or do whatever you like, really). Leave the rolls to rise for about 30-45 minutes. Bursh with milk and sprinkle with rolled oats or rice flour, like I do. Bake for 30-45 minutes or until they are nicely browned and cooked (tap them to make sure they have hollow sound). Makes 12 rolls.


Dhanggit said...

lovely bread rolls!! and great looking photos too!!

Chris said...

Those rolls are making me very hungry right now! Your pictures are wonderful!