Rye and Wholemeal Rolls
225g Bread Flour
125g Wholemeal Flour
75g Rye Flour
1 sachet Active Yeast (7g)
2 tablespoons clear honey
350ml warm water
*Sift all flours into a bowl, add yeast and salt then make a hole in the centre
*pour in honey and warm water little at a time and mix until smooth dough forms
*flour surface and tip dough on, work for about 5 mins
*Separate into small round sections
*prove for about 2 hours or until double in size
*Make a couple of slits on top, brush with milk and add toppings
*Place drip pan tray on level 5 with ice cubes – this helps prevent the rolls from crusting too quickly
*Place rolls on level 2 and select Bread setting and bake for 55 mins.
*Remove and place on rack for cooling.
*Serve with butter or other favourite topping.