Introduction: Quick Wholewheat Bread Rolls
As we are from Swiss and Italian roots, we love to eat real good and crunchy bread. But we live in Asia, where it is hard to find these European style breads. Of course you can find them in hotel bakeries but they cost a fortune. So I bake my own.
I bake with yeast or even with sour dough, sometimes easy recipes, sometimes quick ones.
This is a quick bread... well for a handmade bread this is quite quick. How you decorate them or even arrange them on the tray is up to you. I arranged mine like a wreath and sprinkled them with sesame and chia seeds.
They are quickly done, no special work, so if you have visitors or for breakfast on a weekend they are perfect.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
For 8 bread rolls:
500 g strong Wholewheat Flour
1 pack Dried Yeast (7 g)
300 ml warm Water
3 tbsp Sunflower Oil
1 tsp Salt
Some sesame or chia seeds for decoration.
I used the bread machine to knead my dough, just use the dough circle and let it rise in the machine.
You can also use the kitchen machine to knead your dough and then cover it and let it rise at a warm place for 1,5 hours.
Or you can knead it by hand until it is not sticky anymore and then cover it and let it rise at a warm place for 1,5 hours.
Than knead the dough again and cut it into 8 (or more) pieces and roll each piece into a ball. Now turn the pieces over and fold with a finger the sides into the middle until the roll is nice and round and the top is stretched. Pinch together the bottom of the roll, so it will not open. I then formed mine into an oval shape.
Preheat the oven to 250 C.
Put the rolls on a baking tray and let them rest covered for another 20 minutes. Sprinkle with chia or sesame seeds and bake at 250 C for 10 minutes. Spray the sides and the bottom of the oven with water, to create steam. Reduce the heat to 220 C, let the steam out and bake for another 20 minutes.
Let the bread rolls cool completely.