Multigrain Dinner Rolls


We are in the middle of a much-needed renovation. And, I am so excited about it!

But, as with most excellent plans, the first bit is a little rough.

The place looks like a very angry poltergeist has been through it. Every room has been torn apart, furniture is stacked on other pieces of furniture.

It doesn’t quite feel like home at the moment… but I know that very soon it will. It’ll feel more like home than it ever did before.

And, in the mean time the smell of baking bread is the most homey smell I can think of.

And, hopefully a few fresh baked multi-grain rolls will help to appease the angry spirits.

Multi-Grain Bread Roll
Prep time
Cook time
Total time
Serves: 12-15
  • 500g granary (or multigrain) bread flour
  • 250g white bread flour
  • 2 tsp salt
  • 1 TBSP active baking yeast
  • 400ml warm water
  • 1 TBSP oil
  1. Mix together flours, salt and yeast in a large bowl.
  2. Make a well in the centre and pour in the warm water and oil.
  3. Stir to form a soft dough.
  4. Turn dough onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and elastic but not too sticky.
  5. Let it rise in a covered, greased bowl in a warm place until doubled in size (about an hour).
  6. Punch the dough down and shape into rolls (12-15)
  7. Place on a greased baking tray and cover with cling film.
  8. Allow the dough to rise until doubled in size (about 45 minutes).
  9. Preheat oven to 190 degrees C (400F).
  10. Bake for 20 minutes until golden brown. They should make a hollow sound when tapped underneath.



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