Breakfasts Rolls

Yields6 Servings
 500 g Plain flour (plus a little extra to flour)
 50 g Granola (honey, seeds & nuts)
 2 tsp Fine sea salt
 1 tsp Bicarbonate of soda
 400 ml Buttermilk
 1 tbsp Runny honey
1

Preheat oven to 200°C. Add flour, granola, salt and bicarbonate of soda to a large mixing bowl and mix to amalgamate ingredients.

2

In a jug mix together buttermilk and honey. Then tip into the dry ingredients and mix together with clean hands or a wooden spoon until it comes together.

3

Tip onto a floured work surface and form into a ball. Split the dough into 6 even balls. Roll the balls of dough around on the work surface with the palm of your hand until round and quite smooth.

4

When all rolls have been formed. Place on a floured baking sheet. Using a sharp knife slash a cross on the top of each and bake on middle shelf of oven for 20 minutes.

Ingredients

 500 g Plain flour (plus a little extra to flour)
 50 g Granola (honey, seeds & nuts)
 2 tsp Fine sea salt
 1 tsp Bicarbonate of soda
 400 ml Buttermilk
 1 tbsp Runny honey

Directions

1

Preheat oven to 200°C. Add flour, granola, salt and bicarbonate of soda to a large mixing bowl and mix to amalgamate ingredients.

2

In a jug mix together buttermilk and honey. Then tip into the dry ingredients and mix together with clean hands or a wooden spoon until it comes together.

3

Tip onto a floured work surface and form into a ball. Split the dough into 6 even balls. Roll the balls of dough around on the work surface with the palm of your hand until round and quite smooth.

4

When all rolls have been formed. Place on a floured baking sheet. Using a sharp knife slash a cross on the top of each and bake on middle shelf of oven for 20 minutes.

Breakfasts Rolls

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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