Breads Recipes - Wholemeal Rolls

Ingredients

• 15ml/2 tbsp active dried yeast

• 50ml/1/4 cup lukewarm water

• 5ml/1 tsp caster sugar

• 175ml/3/4 cup lukewarm buttermilk

• 1.5ml/1/4 tsp bicarbonate of soda

• 5ml/1 tbsp salt

• 40g/3 tbsp butter, at room temperature

• 200g/1 1/2 cups whole meal flour

• 150g/1 1/4 cups plain flour

• 1 beaten egg, to glaze

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Method:

1. In a large bowl, combine the yeast, water and sugar. Stir, and leave for 15 minutes to dissolve.

2. Add the buttermilk, bicarbonate of soda, salt and butter and stir to blend. Stir in the whole meal flour. Add just enough of the plain flour to obtain a rough dough.

3. Knead on a floured surface until smooth. Divide into three equal parts. Roll each into a cylinder, then cut in four.

4. 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.

5. Preheat the oven to 200C/ 400F /Gas 6. Brush the rolls with the egg. Bake until firm, about 15-20 minutes. Leave to cool on a wire rack.