100% Whole wheat Sandwich rolls
Delicious 100% Whole wheat soft sandwich rolls, easy step by step instructions
Ingredients
Method
- 500g / 17.5oz Whole wheat flour
- 320g / 320mls / 11½oz lukewarm water approx 40°C / 104°F
- 2tsp / 7g Instant or active dried yeast, if using fresh yeast 20g
- 1 tbls / 15g Vegetable oil
- 1tsp / 8g Salt
- Add all of the ingredients to a bowl or stand mixer.
- If your using a mixer use the dough hook attachment and mix for 10 minutes.
- If you making the dough by hand knead it for 10 minutes also.
- Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
- Grease 1 large or 2 baking trays, see video for my tray dimensions.
- After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
- After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
- Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
- When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
- After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
- When baked place the rolls on a wire rack and allow to cool for 20 minutes.
- Enjoy.
Equipment & products used in my kitchen
