Wholemeal Bread Rolls with Chilli

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).

I’m delighted to now be co-hosting Bready Steady Go along with Michelle from Utterly Scrummy Food for Families. Jen from Jen’s Food was the previous co-host you may remember.

Bready Steady Go is a monthly blogging challenge for bread and yeasted bakes, so you can expect to see a lot more bread and yeast-based recipes here on the blog!

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.

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

Recipe

Wholemeal Bread Rolls with Chilli

Delicious smallbatch of wholemeal rolls ideal as a side or for sandwiches, spiced up with red chilli 

5 from 3 votes

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Course: Baking

Cuisine: British

Keyword: bread rolls, small batch

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

spatula

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 review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

Do you enjoy making your own bread too? If you blog bread recipes do make sure you link up with Bready Steady Go! With a full monthly roundup and Pinterest board it is a great way to get your posts out there.