Sandwhich Rolls
I use a big old ceramic bowl to make yeast breads and when I am making a relatively small amount of dough like this, it allows me to knead the dough within the bowl rather than tip it onto a counter.
SERVES
8
PEOPLE
PREP TIME
19
MINUTES
COOKING TIME
15
MINUTES
Ingredients
50g brown whole wheat flour
450g strong flour
1 tsp fine sea salt
7g sachet dried, fast acting yeast
350mls warm water
2 tbs olive oil – and 1 tbs before baking
Method
To make the dough, mix both flours in a large bowl.
Add the sea salt to one side of the flour in the bowl and the yeast powder on the other side.
Properly combine the dry ingredients, the flours, salt and yeast as you are adding the olive oil and warm water.
Mix everything together in the bowl.
With clean hands knead the dough in the bowl until it is smooth and forms a neat ball with no trace of the ingredients on the sides or base of the bowl.
Cover the bowl with a damp tea towel and leave in a warm place to rise.
Line a large flat baking tray with parchment.
After the hour break the dough into eight even size pieces and shape each one into a ball.
Place each ball on the baking tray with room between each one.
Cover again with a damp tea towel and leave in a warm place. Do not let the towel touch the dough balls – I use upside down glasses on the edges of the tray on which to balance the tea towel.
Leave to rise for another half an hour or so.
Preheat your oven to 220ºC/gas mark 7.
Mix one tablespoon of olive oil with one tablespoon of warm water and gently brush this on the top of each roll.
Place the tray into the center of your oven.
Bake for 10 minutes until beginning to golden.
Turn your oven to 180ºC/gas mark 4, without opening the oven door, and bake for a further 10 minutes until baked through.
Allow to sit until cool enough to handle, then place onto a wire rack to cool completely.
