Brown soup rolls
Soft half-wholemeal rolls. Makes 20
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 10
Ingredients
Method
0/6 doneStep 1: Stir 2 tsp sugar and 2 tsp dried yeast into 1 cup (250 ml) of the 1 cup warm water and leave for 5–10 minutes, until the yeast has dissolved and the top looks frothy.
8 minStep 2: Put 8 oz plain flour, 8 oz wholemeal flour, 2 tbsp butter and 1 tsp salt in a large bowl. Pour in the yeast mixture and mix, adding the rest of the 3 tbsp warm water a spoonful at a time, until it comes together as a soft dough.
Step 3: Knead for about 8 minutes, until smooth and springy. Cover and leave in a warm place for 30 minutes to rise.
30 minStep 4: Divide the dough into 20 balls and roll each one into a short oblong roll.
Step 5: Place the rolls 3 cm apart on a greased baking tray. Cover loosely and leave for 15 minutes, until they look puffy. Meanwhile heat the oven to 350°F.
15 minStep 6: Bake for 20 minutes, until golden brown and hollow-sounding when tapped underneath. Serve hot with the soup of your choice.
20 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 35 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brown soup rolls take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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