Easy wholemeal rolls with courgette, – soft, moist and full of flavour, and they stay fresh for ages.
They are very simple to bake and taste wonderful. Stored at room temperature in an airtight bag, they will still be soft and fresh on day 3 and day 4.
Top them with your favourite seeds, – and ideally a mix.
The rolls are ideal for the freezer and come out lovely and soft once thawed.
If you like, warm them in the oven for 5 minutes at around 200°C.
Wholemeal rolls with courgette
Recipe for wholemeal courgette rolls, – so soft and moist.This recipe makes about 16 rolls of 75 g each.
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Ingredients
- 25 g fresh yeast
- 300 ml lukewarm water or lukewarm sparkling water
- 450 g plain flour
- 200 g wholemeal flour (graham flour)
- 150 g courgette, finely grated (I leave out the seedy core)
- 50 g butter, at room temperature
- 1 egg
- 1 tbsp sugar or honey
- 1 1/2 tsp salt
- Milk or beaten egg, for brushing
- Topping, – sesame seeds, poppy seeds or similar
- A little oil for your hands, if needed
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Method
- Dissolve the yeast in the water, then add the egg, courgette and sugar/honey.
- Mix the plain flour, wholemeal flour and salt, add it a little at a time, and knead the dough, ideally in a stand mixer, – until all the flour is fully worked into the dough.
- Add the butter in small cubes and knead the dough at a good high speed until it pulls away from the sides of the bowl. This can easily take 5-10 minutes, so be patient, and whatever you do, don’t add more flour even if it looks sticky, – it will come together, but it takes time.
- Grease your hands with a little olive oil, lift out the dough and shape it into a ball. Grease the proving bowl with a little oil too and return the dough to it.*The oil makes the dough easier to handle.Dust a little flour over the top, cover the bowl with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Divide the dough into 16 equal pieces, about 75-80 g each, and shape them into rolls. Tighten the dough a little by folding the edges in underneath, over each other, then roll the rolls round. *If the dough is sticky, grease your hands with a little oil, – try as far as possible not to use more flour.
- Leave the rolls to prove again on a baking tray lined with baking parchment, cover with a tea towel and leave them for about 30 minutes.
- Brush the rolls with milk or beaten egg and sprinkle with your chosen topping.
- Bake the rolls in the middle of a preheated oven at 225°C, conventional oven (top and bottom heat), – for about 10-12 minutes. If your oven has a steam setting, it is well worth using; otherwise you can place a bowl of water in the bottom of the oven.*I bake them in 2 batches as I prefer to use a conventional oven, – you can also place the rolls close together so they "grow into each other", or bake them in a fan oven at about 210°C.
- Let the rolls cool before packing them into airtight bags.
Nutrition
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Kan man lade dejen langtidshæve?
Hej Mette
Det kan du sagtens ja, jeg ville prøve med 12-13 g gær 🙂
Warm wishes, Dianna
Squash river man den med skræl på eller skralder du den
Hej Vivi
Endelig med skrællen på, det giver et skønt farvespil 🙂
Warm wishes, Dianna