Do you ever make your own bread? I first made some when I was at university and I remember being very proud of it! It was a lovely white crusty loaf. The only problem was that the crust was quite salty and I suspect that I hadn't followed the recipe I was given correctly. I was a bit slap-dash in those days!
I didn't make bread all that often after that day but, when I was getting married, I took the opportunity to put a breadmaker on my wedding gift list. My lovely sister and brother-in-law were kind enough to buy it for me (ahem, I mean us!). It was one of my most favourite gifts and it made me so happy when my sister was pregnant and craving cinnamon, that I could make her a home-made cinnamon raisin loaf.
It took me a little while to brave making bread rolls, because I was a bit scared of trying things that weren't baked in the breadmaker, particularly getting the second rise of the dough right. It's actually not that scary, you just need to tackle the kneading with confidence and find a suitably warm place for the bread to rise again (not my freezing cold kitchen, then!)
This weekend I made some seeded wholemeal rolls. I wasn't perhaps as careful as I could have been when making the roll shapes, so some of them are a bit rustic looking! I used various seeds that I like in the mixture, but you could switch any of them for a different seed that you personally prefer. We really enjoyed them this week for our work lunches, filled with Very Garlicky Slow Cooker Lemon and Rosemary Chicken, a little mayo and some cherry tomatoes. So delicious!
Don't be scared, have a go- you can do it!
Make Seeded Wholemeal Rolls
If you need a printable version of this recipe, click here: Seeded Wholemeal Rolls Printable Recipe
Ingredients
(makes 8 rolls)
500g strong wholemeal flour
1 1/2 tsp salt
1 tsp caster sugar
20g butter
7g fast action yeast
1 tbsp linseed
1 tbsp pumpkin seeds
1 tbsp sesame seeds
300ml warm water
1 tbsp milk
1 tbsp milk
Method
1. Put all the dry ingredients into the breadmaker.
2. Chop the butter into small pieces and add along with the warm water.
3. Set the breadmaker to the wholemeal dough setting.
4. When the dough is ready, turn out onto a lightly floured surface and knead until it feels soft and stretchy (1-2 minutes).
5. Cut into 8 fairly even pieces and shape each piece into a rounded roll shape.
6. Grease a large baking tray and put the rolls on, evenly spaced out.
7. Cover with a clean tea towel and leave to rise in a warm area for around 40 minutes. Sprinkle a little water over the tea towel at the start.
8. When they are roughly double in size, use milk or some beaten egg to glaze the top of each roll.
9. Pop in a preheated oven at 210 (200 fan, gas mark 6) for 12 minutes until they are golden brown. They should sound hollow when you tap the underside.
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