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Wholemeal Bread Rolls

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Bread (194)      Yeast (4)      Bread Rolls (1)     


When I was a kid, my mum used to make me a packed lunch for school. It contained your usual packed lunch snacks: a packet of raisins, a biscuit, and of course sandwiches. My favourite were chicken sandwiches inside Mr. Warburton's milk roll white bread.

As I got older, I made my own packed lunch, and then I stopped bothering with them all together. But now the tables have turned. Since my dad's work place cut back on the staff and quality in their cafe, he has been talking a packed lunch to work. And guess who makes it? Yep, me.

He like consistency, and as long as we have the right ingredients in stock, he wants the same thing everyday: two bread rolls with a ham, tomato, and lettuce filling. When we run out of ham, I use cheese, and when we run out of rolls, I use sliced bread. But one week it came to pass that we had completely run out of bread.

When I make my own bread, I usually do a whole loaf but on this occasion, I decided to make Dad some rolls. It is easy enough to do, as you use all the same ingredients. Based on the brands I used, each roll should be about 205 calories.


Preparation Time: 2 hours
Cooking Time: 20 minutes
Makes: 8 servings

Ingredients
500g wholemeal bread flour
1/2 tsp salt
3 tsp fast action yeast
300ml water

Method
Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Mix the flour, salt, and yeast together in a bowl (put the yeast and salt on separate sides of the bowl as salt inhibits the growth).
Gradually add the water to form a dough.
Knead the dough for ten minutes.
Prove the dough for about an hour.
Divide the dough into eight rolls and prove again for another hour.
Put the buns on a baking tray and cover them with foil so they don't become too crusty.




Categories
#Bread
#Yeast
#Bread Rolls
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