Light Malthouse Rolls

These rolls are made with our organic light malthouse flour , which includes crisp golden malted wheat flakes and malted barley for a rich flavour that brings out the taste of the grains. The flour creates a soft and slightly denser crumb than a white flour, and pairs well with cheeses. Great to serve in a big bowl at dinners where you want some bread on the side for your guests, or fresh from the oven for breakfast, just with some butter.

For flouring your baking tray / stone, our organic semolina works well to stop the dough from sticking.

Makes 8-10 rolls

INGREDIENTS

  • 500g Light Malthouse Flour
  • 10g salt
  • 1 tsp sugar
  • 7g fast action dried yeast
  • 300g lukewarm water
  • 25g butter, cubed and at room temperature
  • olive oil, for the bowl
  • semolina flour for dusting
  • FOR THE GLAZE
  • milk, to brush the buns with

METHOD

Weigh the flour, salt and sugar into a large mixing bowl. Add the yeast and stir through quickly to evenly distribute, followed by the butter and water. Knead the dough on your work surface until it is smooth and pliable.

Shape it into a ball, and place it in a lightly oiled bowl covered with a tea towel. Leave it to prove at room temperature for 40 minutes to one hour, or until doubled in size (this may take less or more time depending on the temperature in your kitchen).

Using a dough scraper, divide your dough into 100g lumps (75g for smaller breakfast / dinner rolls) and shape them into balls. Flour your baking trays with semolina.

Place the buns at least 8cm apart on the trays, cover, and leave to prove for 30 minutes.

Preheat your oven to 180°C. Glaze the buns with milk. Bake for 14-16 minutes until golden and baked through. Leave to cool on a wire rack. These buns are best eaten within a day or two of making.

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