Soft Small Wholemeal Rolls
These soft and fluffy homemade wholemeal rolls are the perfect size for school lunch boxes. Easy to make and freezer-friendly, they’re a great homemade snack to prepare at the weekend for those busy school days.
Equipment
Ingredients
- 300 g strong white bread flour
- 200 g strong wholemeal bread flour
- 7 g fast-action dried yeast
- 1 tsp caster sugar
- 1½ tsp salt
- 2 tbsp olive oil
- 320 ml warm water ideally 36ºc, body temperature
Instructions
- Combine the flours, yeast, sugar and salt in a large bowl.
- Add the olive oil and warm water and mix to form a dough.
- Knead by hand or in a mixer for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover and leave to rise for 1-2 hours, or until doubled in size.
- Divide into 12 equal pieces and shape into smooth rolls.
- Arrange on a lined baking tray or in a roasting tin, leaving a little space between each roll. Cover and leave to prove for 1-2 hours, or until doubled in size.
- Bake at 180°C fan for 18–20 minutes, until golden and hollow sounding when tapped. For a softer crust, brush with butter or place a clean tea towel over the rolls while they cool.
- Cool on a wire rack.
- Tips:-Ideal in the lunchbox.-Always check that the yeast is in-date.-For the first and second prove, wait for the dough to double in size or the rolls will be dense.-Sprinkle with oats or seeds before baking for extra texture.
- Storage: Store in an airtight container for up to 3 days or freeze for 3 months.
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