From the Anchor Yeast Kitchen
Whole Wheat Rolls
Prep 1 hr 10 mins
Baking Time
25–30 mins
Total 1 hr 40 mins
Makes 9 Rolls
easy
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Anchor Yeast Kitchen
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Ingredients
360
g
Cake flour
( 3 x 250 ml / 3 cups )
130
g
Whole wheat flour
7
ml
Salt
5
ml
Sugar
( 1 tsp )
45
g
Margarine
10
g
Anchor Instant Yeast
( 1 packet )
320
ml
Lukewarm water
Method
Mix all the dry ingredients together in a bowl. Rub the margarine into the flour using your fingertips. Add the Anchor Instant Yeast and mix well.
Add enough lukewarm water to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic — about 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic wrap, and let it rest for 5 minutes.
Knock down the dough and roll it into a 25 cm strand. Divide the dough into 8 equal pieces.
Roll each piece into a ball for a round shape, or shape into a strand to create a special design.
Place the shaped dough onto a lightly greased baking tray. Cover with greased plastic wrap and allow to rise in a warm place for about 35 minutes, or until doubled in size.
Bake in a preheated oven at 200 °C / 400 °F for 30 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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