Today I’ll be showing you how to make a batch of wholemeal/whole wheat rolls, the perfect roll to finish Veganuary off with.
I’m not vegan personally but have taken part in Veganuary this year and found that most basic breads are actually vegan, which is actually ideal!
If you like wholemeal/whole wheat bread, then these are the perfect rolls for you. They are ideally soft and perfectly sized, ideal for making a quick roll/bap (or whatever else you may call them… I normally call them a cob but that’s not what everybody knows them as).
This is a recipe I’ve been working on for a couple of weeks as each time I made them it just wasn’t turning out correctly… Now I have finally found the right balance with the ingredients and can share the recipe with you!
Anyway, let’s get started, shall we?
500g Wholemeal bread flour.
35g Fresh yeast.
30g White shortening
10g Granulated white sugar.
310ml Water, warm
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, line your baking tray with some greaseproof/parchment paper and get any other bits of equipment you may need ready.
Into your mixing bowl, place the wholemeal flour followed by the salt and give them a brief whisk together until combined.
You can then go ahead and add the fresh yeast, white shortening and water and then mix on a low speed to start with, working your way up to a medium-low speed.
You’ll want to mix it together until a clear dough has formed. A clear dough is when you can’t see a trace of a single ingredients.
Take a small amount of wholemeal flour and dust the counter. Transfer the dough from the mixing bowl onto the floured surface and give it a brief knead until it’s smooth and elastic.
Place the dough into a lightly oiled bowl and cover with cling film and leave somewhere warm to prove for around 45-60 minutes (or until the dough is roughly double in size).
Once the dough has had its first prove, you’ll want to remove it from the bowl and knock the dough back. This is the process of removing the gasses that have built up in the dough during the first prove.
Now you can start to make them into the roll shape but first you’ll need to scale the dough to size. Take the dough and weigh it, take that amount and divide it by 12 then weigh up each ball of dough to that weight. Make sure that you keep the dough covered with some clingfilm (this is just to prevent the dough from skinning over).
Round the dough off using the centre of your hand and the worktop, it should be smooth and rounded.
Place the balls of dough onto your lined baking tray in a 3 across and 4 down layout and cover with cling film and allow to prove for a further 30-45 minutes or until roughly doubled in size.
While your rolls are proving, now would be the ideal time to preheat your oven to 230˚c/445˚f.
When the rolls are finished with their second prove, remove the cling film and place into your preheated oven and bake for 9-12 minutes (around 10 minutes is the right time for me but that may vary depending on your oven).
Remove from the oven and transfer the rolls onto a cooling rack and allow them to cool fully before enjoying them.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.
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