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Brown
Rolls
The
fist time I made these they turned out like little brown
bricks of plasticine. To say they were chewy would have
been understatement of the year. But the have improved
since and are now the prefect accompaniment for a strong
cheddar.
You
need - for about 8:
175g
strong plain flour
175g wholemeal flour
6g easy blend yeast
pinch of salt
warm water
Sift
the flours into a bowl, then tip back in1/2 the 'flakes'
left by the wholemeal flour. Mix in the yeast and salt.
Make a well in the centre, and gradually stir in the
water until a non sticky dough, that leaves the sides
of the bowl clean is formed.
Knead the dough thoroughly for 10 minutes. After which,
return it to the bowl, score a cross in the top, cover
so air tight and leave in a warm place until it has
doubled in size.
Next separate the dough into pieces a bit bigger than a
golf ball, pat into shape, put on a greased baking tray,
cover and leave to rise again.
Turn the oven on to
210°C. Around 30 mins later, uncover the rolls,
dust the tops lightly with flour and place in the oven
for around 15-20 mins. Remove and allow to cool before
eating.
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