Wholemeal Bread Rolls with Chilli

5 from 5 votes

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

Course Baking

Cuisine British

Prep Time 2 15

Cook Time 20

Total Time 2 35

Servings

Calories 186kcal

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.