1 oz (25 g) fresh yeast or 1 tbsp dried
10 fl oz (275 ml) warm, water
2 tsp sugar
1 tsp salt
2 tbsp (1 oz) 25 g butter, softened
2 cups (225 g) wholewheat flour
2 cups (225 g) strong plain flour
10 fl oz (275 ml) warm, water
2 tsp sugar
1 tsp salt
2 tbsp (1 oz) 25 g butter, softened
2 cups (225 g) wholewheat flour
2 cups (225 g) strong plain flour
method
1. Sprinkle the yeast into half the water and leave it for about 15 minutes untill frothy.
2. Into the yeast mix add the rest of the water, the sugar, salt, butter and flours. Mix them to a dough. Turn it on to a floured work surface and knead it.
3. Cover the dough and leave it in a warm place for 1 hour or until it has doubled in size.
4. Preheat the oven to 425°F (220°C) gas 7.
5. Knead the dough again, divide it into 12 pieces and form each piece into a round bun.
6. Lay the buns on floured baking sheets, without pressing them down.
7. Leave them in a warm place for 20 minutes to prove.
8. Bake the buns for 12 minutes, or until they are golden brown.
9. Cool them on wire racks.
10. Turn the oven down to 250°F (120°C) gas mark 2.
11. Put the buns back on to the floured baking sheets and, using two forks to avoid burning yourself, tear them apart.
12. Leave the halves split side up and put them into the oven for 1 hour so they dry out and become very crisp.
13. They should only colour very lightly.
14. Once again, cool them on wire racks.
15. The rolls stay crisp if they are stored in an airtight tin. Do not freeze them.
2. Into the yeast mix add the rest of the water, the sugar, salt, butter and flours. Mix them to a dough. Turn it on to a floured work surface and knead it.
3. Cover the dough and leave it in a warm place for 1 hour or until it has doubled in size.
4. Preheat the oven to 425°F (220°C) gas 7.
5. Knead the dough again, divide it into 12 pieces and form each piece into a round bun.
6. Lay the buns on floured baking sheets, without pressing them down.
7. Leave them in a warm place for 20 minutes to prove.
8. Bake the buns for 12 minutes, or until they are golden brown.
9. Cool them on wire racks.
10. Turn the oven down to 250°F (120°C) gas mark 2.
11. Put the buns back on to the floured baking sheets and, using two forks to avoid burning yourself, tear them apart.
12. Leave the halves split side up and put them into the oven for 1 hour so they dry out and become very crisp.
13. They should only colour very lightly.
14. Once again, cool them on wire racks.
15. The rolls stay crisp if they are stored in an airtight tin. Do not freeze them.
serving amount
makes 24 rolls
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