Foodie Friday (well Monday!) – Simple Bread Rolls

These little rolls might not be the prettiest but they are great for picnics and now that the weather is getting a bit cooler I think they would be perfect dunked into some nice soup. I have a pot of leek and carrot soup ready at home for lunches this week. They are very versatile as well, I think next time I might try them with some sweet flavours for a breakfast treat.

Bread Rolls (makes 12 rolls)

500g Strong White Bread Flour (Tweak: I used a little wholemeal flour to give some more flavour & goodness, overall still added up to 500g)
1 tsp salt
1tsp fast action yeast
1 tsp sugar
300ml water
25ml oil

Flavourings: eg. Pesto, sesame seeds, fresh torn up basil, poppy seeds

I confess I have a breadmaker! So whilst I did bake these rolls myself I did the first knead in the breadmaker… just to save a little time.

Place the flour & salt into a mixing bowl. Mix the yeast, sugar, water and oil in a jug. Add the liquid to the dry ingredients and mix together until it forms a dough and comes away from the bowl. For this you need to use your hands.

Transfer the dough to a floured work surface and knead for 5 – 10 minutes. As my chef cousin once told me ‘Bread Kneads Love’.

Pop the dough back into the bowl and cover with cling film. Leave it for 30-40 minutes in a warm place.

Switch the oven on to 200c to preheat . Give the dough another light knead on the floured surface and then divide up equally into how many ‘flavours’ of rolls you are making. I went with 4 types.

So I got each lump of dough, stretched it out a little then sprinkled my flavour over, eg. Sesame seeds. Then I roll it up and repeat, kneading lightly until the seeds/basil are distributed evenly. I then cut the dough into roll sizes, shape a little the place on a parchment lined baking tray.

For the pesto or if you were using a spread (I think something like lemon curd or Nutella would be yum) I stretched the dough out until a rough rectangle, then rolled up the dough like a swiss roll then cut into smaller rolls.

Bake for 20 minutes until golden on top and hollow sounding when tapped on their bottoms.

photo 1


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