Rosemary Bread Rolls ~ Breadmaker Style

Due to the recent sunny weather, I started hankering after some Mediterranean goodness.  The thought of dipping home made bread into olive oil was a bit too exciting…

…so I plugged in the trusty bread maker to whizz up the dough for me.  I followed the recipe for ‘50% wholemeal rolls’ but made some tiny changes:

1 1/4 tsp yeast

275g wholemeal flour

275g strong white flour

2 tsp sugar

2 tbsp olive oil

2 pinches of salt

340ml water

2 sprinkles of dried rosemary

After 3hrs and 15mins of the ‘wholewheat dough’ setting, the dough was ready to be formed into little rolls and left to prove on greased baking trays for 25 minutes.

I then put a little fresh, chopped rosemary on the top of each roll before brushing on some beaten egg.

After 15 minutes at 220 degrees they were ready to be placed onto wire racks to cool.

Success!

Plus, the rosemary flavour is not too strong to stop them being eaten for breakfast with a dollop of butter, which I can hear that the whole family is now discovering!

If there are any other interesting breadmaker tips or recipes out there ~ I would love to hear about them. I am slightly obsessed with mine! 

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4 thoughts on “Rosemary Bread Rolls ~ Breadmaker Style

Add yours

  1. We add caraway seeds or black pepper to our loaves. The black pepper isn’t so great with jam or honey for some reason but that’s the only downside. Or classic additions like seeds or herbs. Nothing quite beats fresh bread. 🙂

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