Light Wholemeal Rolls

    Light Wholemeal Rolls


    460 people made this

    These are an easy to make bread roll, just a lot of time waiting for rising, but it is worth it! I like that they are made in a muffin tray.

    Serves: 6 

    • 2 sachets (7g each) dry yeast
    • 1 3/4 cups warm water (45 degrees C)
    • 1/2 cup (100g) sugar
    • 1 teaspoon salt
    • 55g butter, melted and cooled
    • 1 egg, whisked
    • 2 1/4 cups (270) wholemeal flour
    • 2 1/2 cups (310g) plain flour
    • 55g butter, melted, for brushing tops of rolls

    Preparation:15min  ›  Cook:15min  ›  Extra time:2hours10min rising  ›  Ready in:2hours40min 

    1. In a large bowl, dissolve yeast in warm water. Let stand until creamy; about 10 minutes.
    2. Mix sugar, salt, melted butter, egg and wholemeal flour into the yeast mixture. Stir in plain flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface then knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
    3. Punch down dough, cover and let rise in warm place until doubled again, about 30 minutes.
    4. Grease 2 x 12 hole muffin trays. Punch down dough, and divide into two equal portions. Roll each into a 15x 35cm rectangle and cut the rectangle into twelve equal strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
    5. Preheat oven to 200 degrees C. Bake for 12 to 15 minutes, or until golden brown. Remove from oven and brush again with melted butter.

    Using a Bread Machine

    You could use the "dough" setting of the bread machine and then allow the dough to rise for 30 minutes out of the machine, in a warm place, once it is finished. Then roll and assemble as per the recipe.

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