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These wholemeal bread rolls are a breeze to make, perfect for beginners and experienced bakers alike. The combination of white and wholemeal bread flour gives them a delightful texture, while the olive oil adds a subtle richness. With a simple stretch and fold technique, these rolls develop a lovely structure. Ideal for school lunchboxes or as a side to any meal.
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Add the instant yeast and warm water to a bowl, mix and leave to stand for 1 minute.
Add the sea salt.
Add the olive oil and mix again.
Add the white bread flour and the wholemeal bread flour.
Mix together with a spoon until a sticky dough forms.
Cover with a plate and leave for 20 minutes.
Perform 6 stretch and folds by pulling a corner of the dough upwards and folding inwards, repeating 6 times.
Leave for another 20 minutes, then repeat the stretch and folds.
Cover and leave for 1 hour 15 minutes.
Turn the bowl upside down and let the dough fall out onto a well-floured surface.
Cut into eighths and roll into bun shapes.
Place on a lined baking tray and leave uncovered for 30 minutes, using the last 10 minutes to preheat the oven.
Bake in a preheated oven at 210C for 22 minutes until golden brown.
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Once you get going you will never look back. Great for school lunchboxes.
Can I use only wholemeal flour?
Using only wholemeal flour may result in denser rolls. It's best to use a mix of white and wholemeal flour for a lighter texture.
How do I know when the rolls are done?
The rolls should be golden brown and sound hollow when tapped on the bottom.
Can I freeze these rolls?
Yes, you can freeze the rolls after baking. Allow them to cool completely before freezing.
What if my dough is too sticky?
If the dough is too sticky, dust your hands and the surface with a little extra flour while shaping the rolls.
Can I add seeds to the rolls?
Yes, you can sprinkle seeds like sesame or poppy seeds on top before baking for added texture and flavor.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
