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Rosemary & grape rolls

  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings


  • 250g (1 2/3 cups) plain bread flour
  • 240g (1 1/2 cups) wholemeal flour
  • 300ml warm water
  • 1 teaspoon honey
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 60ml (1/4 cup) olive oil
  • 2 teaspoons sea salt
  • Olive oil, to grease
  • 12 small sprigs fresh rosemary
  • 12 red grapes


  • 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.

Source: taste.com.au


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