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Wholemeal rolls with courgette

Recipe for wholemeal courgette rolls, - so soft and moist.
This recipe makes about 16 rolls of 75 g each.
Course Bread
Cuisine Danish
Total Time 2 hours 30 minutes
Servings 12 servings

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

Instructions

  • 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.