Soft and light wholemeal bread rolls made with half wholemeal and half white bread flour.
Combine all of the dry ingredients in a bowl and make a well in the centre. Add the water to the well and use a scraper to just bring all of the ingredients together. Tip the dough out on to your work surface and begin working it by stretching it right across the surface and folding it back together. This process is activating the gluten in the flour. Repeat until you have a stretchy dough. Don't over flour your work surface - too much extra flour will result in a dense bread.
Once you are happy that the dough is ready to prove, roll it into a ball, place in a large bowl and cover with a damp cloth. Leave to double in size. The time it takes to prove will depend on the temperature as the yeast is activated a lot more quickly in a warm environment. If you want to speed up this process, add a couple of tablespoons of warm water to the yeast before combining it with the rest of the ingredients.
Preheat the oven to 180'C.
Knock back the dough and cut into 50/55g pieces. Roll into balls by arching your hand and rolling the dough on the table at the same time. Place the dough balls on a lightly floured baking tray, leaving only an inch or so between them. This will allow them to prove into each other giving a lovely torn effect when they are baked. Cover with a damp cloth and allow the rolls to prove for a second time.
Test the rolls are proved by gently pressing them. If the dough springs straight back into shape, it is ready to bake. If it remains indented, prove for longer. When ready to bake, spray with a little water and dust with flour. Score the top of each roll and then bake for 20 minutes or until golden brown. Leave to cool on a wire rack and serve warm with butter.
«If you prefer your rolls without much of a crust, cover with a damp cloth as soon as they come out of the oven and all to cool.»