My Mum makes these great Whole Grain Bread Rolls. The addition of porridge oats and seeds make them a healthy alternative to shop bought versions. They are easy to master and are ready in about 40 minutes.
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These rolls don’t use yeast but baking soda to rise them, so they don’t involve any proving and just a mix and a gentle knead. Get your child to help make them and they’ll definitely eat them especially when they are warm from the oven!
These rolls freeze well so if you make too many, just pop them in a freezer bag once they have cooled and freeze them until needed.
Whole Grain Bread Rolls With Porridge Oats And Seeds
- 4oz plain flour
- 4oz porridge oats
- 8oz wholemeal flour
- 1oz butter
- Level teaspoon bread soda
- 1 egg
- 10fl oz buttermilk
- Pinch each of salt and sugar
- 3oz mixed seeds – you can use any including pumpkin, sesame, sunflower, linseed, chia etc.
- Handful of finely chopped chives, if you wish.
- Heat the oven to 200C
- Mix all the dry ingredients together.
- Make a well in the centre and add the wet ingredients and the chives, if using.
- Mix well using a wooden spoon. The mixture will seem very wet, this is normal.
- Place the mix onto a floured surface and flatten gently with your hand.
- Use a cookie cutter or the top of a glass dipped in flour to cut the rolls into rounds.
- Place the rolls on a greased baking tray and bake for 30 to 40 minutes. Test with a skewer after 30 minutes and if it comes out clean they are ready, if not leave them another 5 minutes and test again. Don’t over cook them or they will go hard.
Here are the rolls ready to go into the oven.
Here they are just coming out of the oven:
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Over to you now. Have you made this whole grain bread rolls recipe? Please let us know in the comments box below.