Rainbow rolls
By Sarah Cook
For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg
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Prep:25 mins
Cook:25 mins
Plus rising - Easy
Nutrition per serving
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kcal 315
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fat 9g
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saturates 3g
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carbs 46g
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sugars 3g
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fibre 4g
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protein 10g
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salt 1g
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 oats
- 100g mixed seeds, plus extra for sprinkling
- 50g walnuts, finely chopped
- 2 tsp bicarbonate of soda
- 50g cold butter, diced
- 2 x 284ml pots buttermilk
- 100g grated courgettes
- 100g grated carrots
- 100g grated raw beetroot - wear gloves!
- little milk or beaten egg, to glaze
Method
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.
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.
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.
