Wholemeal Rolls Recipe

15 ml

50 ml

5 ml

175 ml

1.5 ml

5 ml

40 g

200 g

150 g

1

Active dried yeast

Lukewarm water

Caster sugar

Lukewarm buttermilk

Bicarbonate of soda

Salt

Butter, at room temperature

Wholemeal flour

Plain flour

Beaten egg, to glaze

• In a large 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 smooth. Divide into three equal parts. Roll each into a cylinder, then cut in four.
• Grease a baking sheet. Form the pieces into torpedo shapes, place on the baking sheet, cover and leave in a warm place until doubled in size.
• Preheat the oven to 200^oC / 400^oF / Gas 6. Brush the rolls with the egg.
• Bake until firm, about 15 - 20 minutes. Leave to cool on a wire rack.