Post by Sylvia on Jun 13, 2009 9:46:56 GMT -6
I am a real sucker for good bread, or rolls served with or even before a starter, but there has to be butter. I have found that guests/mostly male won't leave my house hungry if these rolls are served before and with their appetizer. You don't have to use my shape of rolls - it's your party, do what shape suits you. I have taken the three parts and made them into a plait, then served them as bread slices.
Wholemeal Dinner Rolls
Preheat your oven to 200oC/400oF
Makes around 12 rolls
2 Tbsp dried yeast
2 fl.oz/50ml lukewarm water
1 tsp caster sugar
6 fl.oz/175ml lukewarm buttermilk
1/4 tsp bicarbonate of soda
1 tsp salt
1 1/2 oz/40g butter, at room temperature
7 oz/200g/1 1/2 cups wholemeal flour
5 oz/150g/1 1/4 cups plain flour
1 medium egg, beaten, to glaze
In a bowl, combine the yeast, water and sugar. Stir and leave for 15 minutes to dissolve.
Add the buttermilk, bicarbonate of soda, salt and butter and stir to blend. Stir in the wholemeal flour. Add just enough of the plain flour to obtain a rough dough.
Knead on a floured surface until you have a nice smooth dough. Divide into three equal parts.
Roll each of the three parts into a cylinder, then cut each part in four.
Grease a baking sheet. Form the pieces into "torpedo" shapes, place on a the baking sheet, cover with a clean tea towel and leave in a warm place until doubled in size.
Brush the rolls with the beaten egg.
Bake until firm, about 15 minutes, brush again with the beaten egg. Sprinkle with sea salt, sesame seeds etc. Cool on a rack.
Sylvia
Wholemeal Dinner Rolls
Preheat your oven to 200oC/400oF
Makes around 12 rolls
2 Tbsp dried yeast
2 fl.oz/50ml lukewarm water
1 tsp caster sugar
6 fl.oz/175ml lukewarm buttermilk
1/4 tsp bicarbonate of soda
1 tsp salt
1 1/2 oz/40g butter, at room temperature
7 oz/200g/1 1/2 cups wholemeal flour
5 oz/150g/1 1/4 cups plain flour
1 medium egg, beaten, to glaze
In a bowl, combine the yeast, water and sugar. Stir and leave for 15 minutes to dissolve.
Add the buttermilk, bicarbonate of soda, salt and butter and stir to blend. Stir in the wholemeal flour. Add just enough of the plain flour to obtain a rough dough.
Knead on a floured surface until you have a nice smooth dough. Divide into three equal parts.
Roll each of the three parts into a cylinder, then cut each part in four.
Grease a baking sheet. Form the pieces into "torpedo" shapes, place on a the baking sheet, cover with a clean tea towel and leave in a warm place until doubled in size.
Brush the rolls with the beaten egg.
Bake until firm, about 15 minutes, brush again with the beaten egg. Sprinkle with sea salt, sesame seeds etc. Cool on a rack.
Sylvia