Herbed Wholemeal Rolls
Combine flour, yeast and salt in a bowl. Make a well in the centre and add water and oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Tur…
- Cook1 h 45 min
- Total1 h 45 min
- Serves4
- LevelIntermediate
Ingredients
- 640g (4 cups) wholemeal plain flour
- 1 tbsp. (14g/2 sachets) dried yeast
- 1/2 tsp. salt
- 375ml (1 1/2 cups) lukewarm water
- 2 tbsps. olive oil
- 1/2 cup Olive oil, extra, to grease
- 1/4 cup finely shredded fresh basil
- 1 tbsp. finely chopped fresh chives
- polenta (cornmeal)
- Polenta (cornmeal), extra, to dust
Method
- Combine flour, yeast and salt in a bowl. Make a well in the centre and add water and oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn onto a floured surface and knead for 10 minutes or until smooth and elastic.
- Brush a bowl with extra oil to lightly grease. Place dough in bowl and turn to coat in oil. Cover with plastic wrap and place in a warm, draught-free place for 45 minutes or until doubled in size.
- Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 3 minutes or until smooth. Divide into 8 portions. Roll out each portion into a 10 x 18cm rectangle, about 1cm thick. Sprinkle with basil and chives. Starting from short edges, roll up dough portions to enclose herbs.
- Preheat oven to 250°C. Sprinkle 2 baking trays with polenta. Place rolls, seam-side down, on prepared trays. Cover loosely with plastic wrap and place in a warm, draught-free place to prove for 15 minutes. Brush with water and sprinkle with extra polenta. Bake in oven for 20 minutes or until golden.
