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Vegetable bread rolls

Rainbow rolls

Vegetable bread rolls

Name: Vegetable bread rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Makes 18
Cuisine: British
Ingredients: 250g plain white flour plus extra for dusting; 250g white bread flour; 500g seed and grain bread flour; 7g sachet fast-action dried yeast; 100g porridge oat; 100g mixed seed plus extra for sprinkling; 50g walnut finely chopped; 2 tsp bicarbonate of soda; 50g cold butter diced; 2 x 284ml pots buttermilk; 100g grated courgette; 100g grated carrot; 100g grated raw beetroot - wear gloves!; little milk or beaten egg to glaze

Sarah Cook

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Makes 18

Easy

Prep: 25 mins

Cook: 20 mins - 25 mins

Plus rising

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For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

250g plain white flour

plus extra for dusting
250g white bread flour
500g seed and grain bread flour
7g sachet fast-action dried yeast
100g porridge oat
100g mixed seed

plus extra for sprinkling
50g walnut

finely chopped
2 tsp bicarbonate of soda
50g cold butter

diced
2 x 284ml pots buttermilk
100g grated courgette
100g grated carrot
100g grated raw beetroot

- wear gloves!
little milk or beaten egg

to glaze

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Nutrition: per roll

kcal315
fat9g
saturates3g
carbs46g
sugars3g
fibre4g
protein10g
salt1g

low

Method

step 1

Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
step 2

Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
step 3

Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit – this will keep them soft.

Recipe from Good Food magazine, October 2012

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