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Wholemeal Cottage Rolls

There is something so satisfying about kneading bread, seeing it rise and then eating fresh home-made bread. And this recipe is perfect and easy to make with little cooks and the wholemeal flour gives it some depth and flavour as well as being more nutritious!

You can top these rolls with any kind of seeds; Poppy/Pumpkin/Sunflower/Linseed/Sesame seeds/Porridge Oats/Chia seeds)

Wholemeal Cottage Rolls

Makes 10 small rolls

250g of strong white flour (extra for dusting)

250g of wholemeal flour

1 x 7g sachet of easy blend (fast-action) dried yeast

300ml hand warm water

1.5tsp of salt

45g unsalted butter at room temperature cut into small pieces

Sunflower oil (for greasing)

1 egg beaten

Seeds for sprinkling on top!

1. Combine sieved flour, yeast with salt.

2. Add butter and rub it in with your fingers.

3. Make a well in the centre and pour in water in a steady stream. Mix together.

4. Knead the dough for 8-10 minutes or until smooth and elastic.

5. Put in an oiled bowl and cover with cling film and let it rise for 1 hour (or until doubled in size)

6. After its risen kneed again 3-4 times – cut the dough into 10 equal pieces and shape into a bun with smaller piece on top and larger bottom piece

7. Flour handle of a wooden spoon and put it in centre of each one.

8. Cover with a tea-towel and allow to rise until doubled in size (40-45 minutes)

9. Brush rolls with egg, sprinkle on seeds, bake for 5 minutes at 240c (220c fan)

10. Reduce temperature to 220c (fan 200c) and bake for further 10 minutes until rolls are golden brown and firm.

When its sunny I put my dough (covered up) outside in the sunshine to rise in the sun!
If you are not keen on the wholemeal flour just replace with plain flour for white rolls!

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