RAINBOW ROLLS

Rainbow rolls image

For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

Provided by Sarah Cook

Categories Lunch, Side dish

Time 50m

Yield Makes 18

Number Of Ingredients 14

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Ingredients

250g plain white flour , plus extra for dusting
250g white bread flour
500g seed and grain bread flour
7g sachet fast-action dried yeast
100g porridge oat
100g mixed seed , plus extra for sprinkling
50g walnut , finely chopped
2 tsp bicarbonate of soda
50g cold butter , diced
2 x 284ml pots buttermilk
100g grated courgette
100g grated carrot
100g grated raw beetroot - wear gloves!
little milk or beaten egg , to glaze

Steps:

Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.

Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium