perfect at the weekend or the day after the Sunday roast… The Ploughman’s roll…
- 500g strong white bread flour
- 100g plain wholemeal flour
- 1 tsp salt
- 40g unsalted butter
- 7g or 1tbsp dried yeast/20g fresh yeast
- 100g Dorset Cereals simply delicious muesli
- 100g milk
- 150g Rachel’s low fat natural bio live yogurt (warm)
- 1 tbsp milk (for brushing)
Pre-heat oven to 220°c/gas mark 7
Makes 8 small rolls
Preparation time 10 minutes plus 1 hour proving Cooking time 15 minutes
These rolls can also be made in a bread maker
Place the flours and salt into a bowl or food processor and rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast and muesli. Pour the milk, yogurt into a small bowl or jug and heat gently in a microwave or in a bowl over a pan of boiling water (heat until hand hot). Make a well in the centre of the flour, add the warm yogurt. Mix until you have a soft, smooth dough.
Transfer the dough to a floured surface and knead well. Place the dough in a clean bowl and cover with a damp tea towel or oiled cling film. Place in a warm, dry place to rise until doubled in size.
Tip: this can be in the top oven, airing cupboard or in a sunny place. Divide the dough into 8 even sized balls and shape. Place on a greased baking sheet and leave to rise once more for approximately 45 minutes. Before baking, brush with a little milk.
Bake for 15 minutes or until golden, tap the bottom for a hollow sound. Cool on a wire rack. Try Sprinkle with some cracked black pepper & sea salt before baking.
Equipment needed: Bowl or food processor (with dough hook) Baking tray, Pastry brush, Cooling wire
These ploughman’s rolls are delicious with cold meats, chutney and cheese. So why not invest the time this weekend and bake up a batch of these ploughman’s rolls, ready for the week ahead?
These are also perfect with soup.
So what’s your favourite type of roll?
The Lunch Box Lady x