Recipe 52: Granary Rolls

Morning all! I am so glad that my first day is over, that’s always the hardest bit – finding out about all of the assignments, and the work load and my awful timetable has made it even harder. I know it’s all about 3rd year to get the grades and write a good research project but blimey, not looking forward to it. HOWEVER, if you are a female aged 20-25 and do not participate in any physical activity or sport, then please talk to me, because I need you!!

If I’m completely honest, the rolls were nice but they could have been better. The method was a bit misleading and it was one of those times where you really have to go with your gut instinct: don’t add all of the liquid to the mix, despite what the recipe says, you’ll forever be kneading and adding flour to it. They smelt wonderful when they were baking in the oven, filling the house with the smells of freshly baked bread, you just can’t beat it.


  • 350 g strong while flour
  • 350 g granary flour
  • 1.5 tsp salt
  • 1.5 tsp sugar
  • 7 g fast-action yeast
  • 40 g butter
  • 450 ml (225 ml water + 225 ml milk) tepid, combined


  1. Flour two baking trays; add the dry ingredients and butter to a bowl and rub together with your fingertips.
  2. Add the water and milk mixture in a continous stream (don’t add all of it in one go, the mixture will become far too sticky), while mixing together to a dough. Knead thoroughly until smooth and elastic, approx 10 mins.Photo 27-08-2013 14 02 22
  3. Turn the dough out onto a floured work surface and divide into 12 equal pieces. Shape them into rounds and place on the baking trays, allowing room for them to spread. Cover with clingfilm and leave in a warm place until doubled in size (approx. 1 hr).
  4. Preheat the oven to 220C/fan 200C/ gas mark 7. Uncover the rolls and bake in the oven for 15-20 mins, turning the trays halfway through cooking time in order to have an even colour bake on all of the rolls. Lift onto a wire rack to cool.Photo 27-08-2013 15 47 17



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