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John's Bread Rolls

Easy to make

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200g mashed potato (cooled) [As an alternative, I have also used mashed potato and swede/parsnip/sweet potato] with excellent results

200g wholemeal strong flour

600g white strong flour

7 heaped tablespoons porridge oats

7 tablespoons olive oil (I use extra virgin)

1 tablespoon salt

2 satchets (14g) instant yeast

1 pint warm milk (approx) [sometimes I use 50:50 tea/milk]

Optional extras - toasted in a dry frying pan - sesame seed, pumpkin seeds, pine nut kernals, sunflower seeds,or linseed {dont try to toast the linseed; they will end up all over the kitchen!}.1 or 2 tablespoons of each or either,or all.Whatever you prefer.

Preheat oven to 200°C/Gas 8/fan 180°C


  1. Mix both flours/mashed potato/porridge oats/yeast/salt/olive oil in a large bowl.
  2. Warm the milk/tea to hand hot, and add to flour/mash mix.
  3. Mix either by hand or with a wooden spoon, to bring all the ingredients together.
  4. Turn the dough out onto a lightly floured work surface/table/counter, and knead for about 10 minutes until smooth, shiny and elastcic.
  5. Put the dought into a clean lightly oiled bowl and cover with a tea towel;[I use cling film].Leave to rise until doubled in size, about 1 1/2 hours-2 hours. Knock back and leave to rest for abou 10 minutes.
  6. Divide the dough into 16 pieces and shape into smooth round rolls. {mine are usually 115 grams each}.
  7. Place onto a floured baking sheet/s and cover with a tea towel. Prove until doubled in size, about 30 minutes [depending on the ambient temperature - in winter I place them in the airing cupboard].
  8. Preheat the oven to 200 degrees C/gas 7/ fan 180 degrees
  9. Bake for 16-20 minutes until hollow sounding when tapped underneath.
  10. Leave to cool on a wire rack.
  11. I use 2 baking sheets, and put 1 above the other in the oven; I change them over half way through the cooking. Even with a fan oven physics dictates that it is warmer at the top!
  12. Handy tip: It is important that the dough is soft and not too dry before it is kneaded. Add more milk/water 1 tablespoon at a time, as needed, to achieve a consistency indicated in the recipe. If it is too wet, then add flour similarly.

Added by: FREDDY

Tags: Bread Rye

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