Wattleseed bread rolls

A tray holds glossy brown bread rolls flecked with wattleseed
Warm, nutty bread rolls with a superb soft crumb. Delicious just with butter, or with your favourite contents. Amazing with Vegemite.
Servings 12 rolls
Cook Time 20 mins

Ingredients
  

  • 500 g strong white/baker's flour
  • 15 g dried yeast Or 30g fresh yeast
  • ½ tbsp olive oil
  • 1 tsp salt
  • 30 g ground and roasted Wattleseed
  • 300 ml blood heat water plus extra for yeast.

Instructions
 

  • Place the yeast in a small bowl and add half cup of blood-heat water.
  • Let sit for at least ten minutes to soften, turn into a cream and start bubbling.
  • Mix all dry ingredients in a mixing bowl, including the wattleseed.
  • Add the wet ingredients and mix to a soft dough using your hands or a dough hook of a food processor.
  • Knead for at least ten minutes until dough is soft and silky. I do recommend finishing the dough by hand, so you can feel its texture.
  • You may need to adjust water or flour levels; humid air will make dough sticky and need more flour, while dry conditions will probably need more water. Experiment until it feels good.
    You're after a soft, warm dough that doesn't stick excessively to your hands or the benchtop.
  • Cover with a tea-towel and place dough in a warm location. Rise ('prove') for 60-75 minutes.
  • Gently punch down and shape into a long sausage shape.
  • Cut/tear off 12 pieces, rolling them into a small roll, or creating a twist or knot if it takes your fancy. Place on a baking sheet on a tray.
  • Alternatively, you can shape into a loaf shape and add to a loaf tin.
  • Cover rolls with a tea-towel and place in a warm place for the second proving (about 30 minutes).
  • Prove until rolls have doubled in size - about 30mins.
  • Heat oven to 200-220C.
  • When rolls have finished rising for the second time, put them straight into the hot oven for ten minutes.
    Then turn the oven down to 180C for another ten minutes.
  • Test by gently tapping a roll. It should sound hollow. If it makes a dull thud, it may need a little more baking - 2-3 minutes.
  • Take rolls out of oven and let cool.
  • If desired, you can glaze with cream for a shiny finish.

Notes

To the baker goes the first taste-test - break open a fresh warm roll, or cut off a slice of bread, and spread generously with a salted butter. It will immediately melt into the warm crumb.
Enjoy!
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