Bread Rolls

Photo © Anne-Marie Minhall

A Saturday morning in August. It's warm, (a little too warm for me), the sun is out & I've got a burger on my mind.

With ketchup, thick rings of raw onion, some token lettuce & all in a wholemeal roll. A trip to the butcher for a beef pattie. Prime chuck & occasionally some finer cuts in there as well. The beef used is all UK born & reared & then minced on the butcher's premises.

The wholemeal baps are being made at home & they're easy. Really easy but don't tell anyone. This will make you 4 rolls:

Oven set at 200C/400F/Gas 6

Oil a baking tray (just a little)

250g wholemeal flour sifted

7g dried yeast

1tsp salt

1tsp caster sugar

Into the bowl of the sifted flour add the yeast, salt & sugar then stir

Add 150ml of warm water, slowly & you may need a little more to bring everything together, a spatula is good for this

Throw a little flour onto a work surface & put your dough there before kneading it for around 5 to 6 minutes until smooth & pliable

Cut the dough into 4 pieces & shape them gently to form shapes bigger than a squash ball but smaller than one used on the cricket pitch

Pop them onto the baking tray before covering with some lightly oiled clingfilm & leave the beauties to rise for about an hour in a cosy place

The baps will need to be baked for 15-20 minutes

I had half of a warm one with salty butter before I started the prep for the juicy burger that evening.

AMM