Soft Whole Wheat Rolls | © 2011 | | © 2011 | | © 2011 |

Warm, soft, slightly sweet and full of flavor, these poppy (or peanut butter) filled whole wheat buns topped with almonds (or sesame seeds) are perfect for an after-school snack or a morning indulgence with a pot of steaming tea!

  • 25 g Whole wheat flour
  • 125 ml Water
  • 140 g Milk
  • 1 Egg, lightly beaten
  • 35 g Walnut oil
  • 50 g Caster sugar
  • 5 g Salt
  • 250 g Whole wheat, ground
  • 230 g All purpose flour
  • 15 g Fresh yeast, crumbled

  • 1/2 Egg
  • 1 tsp Water
  • 150 g Poppy paste
  • 150 g Crunchy peanut butter
  • Sesame seeds and almond slices | © 2011 |

  1. Combine together the wholemeal flour and water in a small pot until the mixture is well blended and lump free. Cook the mixture over the medium heat, frequently stirring, until it has turned into a thick paste and the thermometer reads about 65C/150F. It takes about 2-3 minutes. Cool the mixture to the room temperature and cover with a plastic wrap while you prepare other ingredients.
  2. In the pan of your bread machine, pour in prepared starter, milk, egg, walnut oil, caster sugar, salt, flours, and the yeast. Program the bread machine to dough cycle.
  3. Scrape the dough out onto a lightly floured work surface and press it down to flatten. Divide the dough into 10 portions, each about 92 grams.
  4. Roll each portion of dough into an oval. Spread 30 grams of poppy paste or peanut butter at one end, and then slice the other end into 5 strips. Now roll the dough up from ‘filling’ side and seal the edges.
  5. Cover and proof the bread until doubled in size, about 1 hour. Preheat the oven to 180C/350F. Brush the top with egg wash (1/2 egg beaten with 1 tsp water) and sprinkle with sesame seeds or almond slices. Bake in the middle of hot oven for 20-25 minutes until nicely golden brown. | © 2011 | | © 2011 | | © 2011 |