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    Home » Recipes » Bread

    Published on Mar 21, 2016. Modified on Nov 9, 2024 by bakingqueen74. This post may contain affiliate links. 8 Comments

    Wholemeal Bread Rolls with Chilli

    65 shares
    • 36
    Jump to Recipe

    Wholemeal bread rolls, given a nice kick with crushed chillis! Delicious for dipping into soups and stews or spread with houmous. These wholemeal chilli bread rolls are great for making a small batch at the weekend so you have fresh bread for the week ahead (freeze to make them last longer).

    Wholemeal chilli rolls on a board with tomatoes

    These wholemeal bread rolls taste great as a base for your sandwich creations or alongside a pot of chilli or casserole.

    I’m sure I’ll still be making them when it warms up to serve with houmous, tomatoes and salad.

    Wholemeal chilli bread rolls, close up
    Jump to:
    • Small batch of rolls
    • Ingredients
    • Method
    • Tip
    • Recipe
    • Reviews

    Small batch of rolls

    This recipe makes six rolls so is ideal for a small family or if you don’t want to make too much bread all at once.

    A small batch of wholemeal rolls is perfect for lunches.

    Based on a mix of wholemeal and white bread flour, this ensures they are not too heavy.

    Ingredients

    Here’s what you will need for this recipe, get the quantities in the recipe card below.

    • strong wholemeal flour
    • strong white flour
    • salt
    • yeast – I use easy-bake yeast
    • butter
    • water
    • milk
    • egg
    • chilli

    Method

    1. Place the flours in a large bowl (or the bowl of a stand mixer) and add the salt on one side of the bowl and the yeast on the other.
    2. Add the butter and then add half the egg. Keep the rest for egg wash before baking.
    3. Add the milk and water and mix until the dough forms a ball. You may not need all of the water so add it bit by bit.
    4. Knead the dough for ten minutes until it is smooth and elastic (either by hand or using a stand mixer for about 8 minutes).
    5. Place the dough in a bowl covered in clingfilm to prove for an hour until doubled in size.
    6. When the dough has risen, take it out of the bowl, add the crushed chilli and knead lightly to mix it through.
    7. Form it into a ball and then tear into 6 equal pieces.
    8. Form each piece into a ball and place on a lightly oiled baking sheet or tray to rise again, for about an hour, until it has doubled again.
    9. Preheat the oven to 200 degrees.
    10. Brush the rolls with the leftover egg.
    11. Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.

    Tip

    To make equal rolls, weigh the pieces after dividing the dough. Weigh the whole ball of dough and divide by 6 to be really precise.

    Pin for later

    wholemeal chilli rolls, collage

    Recipe

    Rolls on a wooden board, with tomatoes on the vine.

    Wholemeal Bread Rolls with Chilli

    Delicious smallbatch of wholemeal rolls ideal as a side or for sandwiches, spiced up with red chilli 
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 2 hours hours 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 2 hours hours 35 minutes minutes
    Servings: 6
    Calories: 186kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 125 g strong wholemeal bread flour
    • 100 g strong white bread flour
    • ½ tsp salt
    • 1 tsp easy-bake yeast
    • 27 g unsalted butter softened
    • 100 ml boiling water
    • 60 ml milk
    • 1 egg
    • 2 tsp crushed chilli or chilli flakes
    UK Measurements – US Measurements

    Equipment

    mixing bowl
    mixing bowl
    spatula
    spatula
    mixer
    mixer

    Instructions 

    • Place the flours in a large bowl (or the bowl of a stand mixer) and add the salt on one side of the bowl and the yeast on the other.
      125 g strong wholemeal bread flour, 100 g strong white bread flour, ½ tsp salt, 1 tsp easy-bake yeast
    • Add the butter and then add half the egg. Keep the rest for egg wash before baking.
      27 g unsalted butter, 1 egg
    • Add the milk and water and mix until the dough forms a ball. You may not need all of the water so add it bit by bit.
      60 ml milk, 100 ml boiling water
    • Knead the dough for ten minutes until it is smooth and elastic (either by hand or using a stand mixer for about 8 minutes).
    • Place the dough in a bowl covered in clingfilm to prove for an hour until doubled in size.
    • When the dough has risen, take it out of the bowl, add the crushed chilli and knead lightly to mix it through.
      2 tsp crushed chilli
    • Form it into a ball and then tear into 6 pieces.
    • Form each piece into a ball and place on a lightly oiled baking sheet or tray to rise again, for about an hour, until it has doubled again.
    • Preheat the oven to 200℃ / 390℉.
    • Brush the rolls with the leftover egg.
    • Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Joy | Yummy Seconds says

      March 30, 2016 at 3:56 am

      This bread looks tasty. Thanks for sharing. Stumbling,

      Reply
      • bakingqueen74 says

        March 30, 2016 at 6:38 pm

        Thank you Joy!

        Reply
    2. Jen @ Jen's Food says

      March 22, 2016 at 11:35 am

      I used to make something very similar to this but haven’t made them for ages. Must make them again, chilli works so well in bread. Thanks so much for taking over Bready Steady Go, you’ll be a great host 🙂

      Reply
      • bakingqueen74 says

        March 22, 2016 at 11:47 am

        Thanks Jen! Great to see you have a new recipe on the blog today, I am coming over to visit!

        Reply
    3. TheVegSpace says

      March 22, 2016 at 11:15 am

      Yum, what perfect rolls Lucy – and a kick of chilli is always welcome in a homebaked roll! Delicious.

      Reply
      • bakingqueen74 says

        March 22, 2016 at 11:30 am

        thanks Kate, they are great with a bit of cheese and houmous!

        Reply
    4. Kavey says

      March 22, 2016 at 10:21 am

      These look perfect with soup or maybe a stew, or the goulash I posted recently?

      Reply
      • bakingqueen74 says

        March 22, 2016 at 11:31 am

        Perfect idea Kavey

        Reply
    5 from 5 votes (5 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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