If you’re anything like me and have planned to serve those delicious home-made burgers you’ve already prepared for dinner but have forgotten the burger buns! Or it’s 10pm and you realise there’s no bread for the kids school lunches aargh! Well, help is at hand with my quick and easy recipe for bread rolls. The beauty about these bread rolls is they can be made with spelt or wheat flour and can be made with plain or wholemeal varieties. Everything can be mixed in one bowl so there is no need to pile up the kitchen sink!
For those of you who fear yeast then please don’t. These bread rolls rise beautifully and when cooked they are deliciously soft and the kids will love them. They won’t even realise they aren’t shop bought. Well, actually, they probably will as these taste better than shop bought! They remind me of the old-fashioned rolls my mum used to send us off to buy in our local bakery 30 years ago. Everything has become so supermarket orientated that soft home-baked rolls are hard to come by, unless you bake them yourself. No more cardboard tasting burger buns! These taste amazing filled with my recipes for veggie burgers and beetroot burgers , a simple lamb burger or your favourite sandwich filling.
Here’s how to make these quick and easy bread rolls:
- 2 teaspoons coconut or brown sugar
- 14g yeast
- 100ml warm water
- 500g plain or wholemeal spelt or wheat flour (or 250g wholemeal and 250g plain flour mixed)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- pinch of pepper
- 1 tablespoon ground chia seeds
- 1 tablespoon ground flaxseeds
- 200ml warm milk
- 2 egg yolks
- 1 egg for egg wash
- pumpkin seeds and sunflower seeds
- Mix the sugar, yeast and warm water until combined in a large bowl. Leave for 5-7 minutes, until the mixture is frothy.
- Add all the remaining ingredients except for the egg wash, pumpkin and sunflower seeds. Mix well and form into a ball.
- Wash the bowl and oil with a small drop of olive oil. Place the dough ball in the bowl and cover with some cling film. Leave to rise in a warm place for 40 minutes.
- Knead the dough ball in flour for 1 minute. Roll out into a rectangle. Cut in half lengthways then into 12 equal pieces.
- Roll into bun shapes and place on a lined baking tray.
- Brush with egg wash and top with pumpkin and sunflower seeds. Cover with greased cling film and leave to rise for a minimum of 30 minutes. You can leave them rise longer if you prefer.
- Preheat the oven to 180℃ and bake in the oven for 12-15 minutes, or until golden brown.
And More: Add chopped sun-dried tomatoes, dried herbs and paprika with the flour to add that Mediterranean twist.
Fill these with your favourite filling. Today we are going for succulent herb lamb burgers.
I told you these bread rolls were quick and easy!
If you like these then you’ll love my recipe for Guinness Spelt Bread. Give it a try!