A good staple with any meal, a wholemeal roll will always satisfy. Made with 50% wholemeal and 50% white bread flour, these rolls are light and flavoursome.
Prep time: 25 mins
Proofing time: 2 hrs
Bake time: 20 mins
Total time: 2 hrs, 45 mins
250g Risen Awesome Wholemeal Flour
250g Risen Mighty White Flour
320ml lukewarm water
50 ml of olive oil
1 sachet of instant yeast
10g oats (for topping, if desired)
In a large bowl, stir both flours, the yeast and salt together. It's better to keep the yeast and salt at separate sides of the bowl.
In a jug, mix the oil with the lukewarm water and pour into the flour mixture. Add the water slowly as you may not need it all, or you may need a little more. Mix together until a dough forms.
Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and knead for 6 - 8 minutes on a low speed.
Place the kneaded dough into a large, oiled bowl and cover with a damp tea towel or cling film (if you must!) Put in a warm place for 1 hour for the dough to rise and double in size.
Tip the dough out onto a floured surface and knead very briefly to knock the air out of it. Using scales and a dough scraper, divide the dough into 12 equal pieces.
Roll or shape each piece into a ball and place them onto lined baking trays. Cover loosely with a tea towel and leave them for 1 hour for the final prove. Half way through, pre-heat your oven to 220C.
Brush the rolls with water or milk, sprinkle the oats over the top of each, then bake for 20 minutes until golden. They should be hollow-sounding when you tap them. If you don't have oats, dust lightly with flour.