I’ve been wanting to make some rolls mostly to eat with soup and to make better use of the amount of dough that I make. I find rolls freeze better as they’re self sealed – no raw edge is exposed.
So to achieve this, I had to cheat a little and use a flour mix from Waitrose which had linseed and oats mixed in. The oats are ground into the flour but the linseed is evident in the mix and texture.
This dough has been hand mixed and rather than using the recommended 20g butter, I used 10ml sesame oil. It was left to rise for an hour and then shaped, leaving to proof for another 40mins before baking for 20-25mins at 210 degrees.