Ingredients

The following ingredients have 4 Servings
  • 125 g strong wholemeal bread flour
  • 100 g strong white bread flour
  • ½ tsp salt
  • 1 tsp easy-bake yeast
  • 27 g unsalted butter (softened)
  • 100 ml boiling water
  • 60 ml milk
  • 1 egg
  • 2 tsp crushed chilli (or chilli flakes)

Instruction

  • Place the flours in a large bowl (or the bowl of a stand mixer) and add the salt on one side of the bowl and the yeast on the other.
  • Add the butter and then add half the egg. Keep the rest for egg wash before baking.
  • Add the milk and water and mix until the dough forms a ball. You may not need all of the water so add it bit by bit.
  • Knead the dough for ten minutes until it is smooth and elastic (either by hand or using a stand mixer for about 8 minutes).
  • Place the dough in a bowl covered in clingfilm to prove for an hour until doubled in size.
  • When the dough has risen, take it out of the bowl, add the crushed chilli and knead lightly to mix it through.
  • Form it into a ball and then tear into 6 pieces.
  • Form each piece into a ball and place on a lightly oiled baking sheet or tray to rise again, for about an hour, until it has doubled again.
  • Preheat the oven to 200 degrees.
  • Brush the rolls with the leftover egg.
  • Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.