Weekend Granary Rolls
My husband likes to make these at the weekend. He can go from a standing start to having the dough rising in the oven, in just 10 minutes! After that, he takes the dog for a walk, and bakes them once he gets home. We then have freshly-baked bread rolls for lunch!
Equipment: oven, baking tray
Prep time: 10 min
Cooking time: 15 min
- 200ml water (lukewarm)
- A sachet of yeast
- 400g bread flour
- 50ml olive oil
- 1 tbsp. brown sugar
- A pinch of salt
- About 100g of nuts (brazil or cashews are best) and / or seeds (linseed, sunflower, pumpkin, sesame or poppy are good)
- A dash of rapeseed or sunflower oil
1. Preheat the oven to 60°C or its lowest temperature.
2. Mix the water, yeast, sugar and salt into a bowl. Allow it to ferment for a couple of minutes.
3. Add the flour and olive oil and mix well.
4. Take out the dough and knead for a few minutes on a floured surface.
5. Add the nuts / seeds and knead into the dough.
6. Take a silicon brush and paint spread rapeseed oil over a baking tray.
7. Divide the dough into small balls (I usually make 12-16) and place on the tray.
8. Put the tray into the oven and switch it OFF.
9. Leave it to rise in the warm oven for 1-2 hours, allowing it to rise.
10. Turn on the oven to 220°C and set a timer for 15 minutes.
11. Once the rolls are brown and crispy on the outside, remove them from the oven and leave to cool for 5-10 minutes.