Wholemeal Bread Rolls

Ingredients

• 250 g Strong white bread flour
• 250 g Strong wholemeal bread flour
• 7 g Sachet of fast action yeast ((also known as instant yeast))
• 1 tsp Salt
• 50 ml Olive oil
• 320 ml Luke warm water
• 10 g Oats (optional, for topping)

Instructions

1. 1

   In a large bowl, stir the strong white bread flour, strong wholemeal bread flour, yeast and salt together. Make sure not to pour the salt directly over the yeast, add them on separate sides of the bowl

2. 2

   Mix the oil with the luke warm water in a jug and pour into the flour mixture. Add the water slowly as you may not need it all, or you may need a little more. Stir together until a dough forms

3. 3

   Knead the dough by hand for 10 minutes on a floured surface, or put in a stand mixer with a dough hook attachment and leave it to knead for 8 minutes on a low speed

4. 4

   Place the kneaded dough into a large bowl that has been brushed all over on the inside with a light coating of olive oil. Cover the bowl tightly with cling film and put it in a warm place for 1 hour for the dough to rise and double in size

5. 5

   Tip the dough out onto a floured surface and knead very briefly, just to knock the air out of it

6. 6

   Using scales, divide the dough into 12 equal pieces

7. 7

   Roll each piece into a ball and place them onto lined baking trays. Cover them loosely with cling film and a tea towel and leave them for 1 hour to prove

8. 8

   Pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

9. 9

   If you like you can brush the rolls with water and sprinkle some oats over the top of each roll, then bake for 20 minutes until golden. You know they are done when you tap them on the bottom and they sound hollow

10. 10

    Best eaten fresh, but you can store in an airtight container for up to 3 days. They can also be frozen