Rosemary & grape rolls

Method

• 1
  Sift combined flour into a bowl. Return husks to the flour.
• 2
  Transfer 40g (1/4 cup) of the flour mixture to a medium bowl. Add the water and honey. Whisk to combine. Sprinkle with the yeast. Whisk to combine. Set aside in a warm draught-free place for 10 minutes or until foamy.
• 3
  Add the oil and salt to the flour mixture. Make a well in the centre. Pour in the yeast mixture. Use your hands to bring the dough together in the bowl. Transfer to a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in the bowl. Cover with a tea towel and set aside in a warm draught-free place to prove for 1 hour or until doubled in size.
• 4
  Preheat oven to 220°C. Brush a baking tray with oil to lightly grease. Punch down the centre of the dough with your fist. Divide into 6 equal portions. Roll each portion into a ball. Place the balls, side-by-side, on the greased tray. Cover the dough with a clean tea towel. Set aside for 30 minutes to prove.
• 5
  Use your thumb to make dimples in the dough. Press rosemary and grapes into the dimples. Brush with oil. Bake for 10 minutes. Reduce oven temperature to 190°C. Bake for 12-15 minutes or until golden and rolls sound hollow when tapped on the bases.