Servings: Makes 7 or 8 medium size rolls
Time: About 2 hours with proving time
Difficulty: Quite easy
Lovely light soft rolls with an interesting nutty flavour. Ideal for sweet or savoury fillings.
- 200g/7 oz Spelt flour
- 150g/5 oz Rye flour
- 150g/5 oz Strong white flour
- 10g/scant 0.5 oz salt
- 60g/2.5 oz butter, softened
- 7g/0.25 oz instant yeast
- 300 ml – 320 ml water (about 0.5 pint)
- Put all the ingredients into a bowl and mix well, either by hand or with the paddle tool of a stand mixer.
- Either tip the dough out onto a lightly floured surface and knead by hand for 10 – 12 minutes or use the dough hook of a stand mixer for 7 – 10 minutes.
- Form the dough into a ball and place in an oiled bowl. Turn it over a couple of times to coat it in oil then seal the bowl with cling film or cover with a damp tea towel. Leave to double in size for about 60 – 90 minutes.
- Line two baking trays and dust lightly with flour.
- When the dough has doubled in size tip it out of the bowl onto a lightly floured surface and punch it down to remove any air bubbles.
- Weigh the dough and then divide it into the number of rolls required. (Probably 7 – 8 medium size)
- Shape the rolls as you wish, using cupped hands to pull the outer surface taught. Pinch together any loose dough underneath each roll.
- Place on the baking trays, spacing them well apart. Put each tray inside a plastic bag. (White swing bin liners are ideal.) Inflate the bag and fold the neck under the baking trays to create a micro environment for the second rise to take place. Leave for 30 – 40 minutes to rise. Turn the oven on half way through this time, to come up to 220 degrees C/Gas 7 (Fan oven 200C)
- When risen, dust the rolls with flour and use a very sharp knife or razor blade to cut slashes in them.
- Bake for 15 – 20 minutes. (Check at 15) When baked fully there will be a hollow sound when tapping the bottom of each roll. Leave to cool on a baking rack.