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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
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