These rustic and wholesome 1920s wholemeal rolls will fill your home with the beautiful smell of baking bread as they rise in the oven, and fill you up when the time comes to eat them.
As with all bread, these are the most delicious fresh out of the oven and generously spread with fresh butter, but are also perfectly freezable to be ready to use whenever you like! We made 16 by doubling the quantities.
Original Recipe: 'Wholemeal Rolls' (Book 4, 1928)
Speed: 25 minutes | Makes: 8
141g wholemeal flour
85g plain flour
½ tsp. salt
1 tsp. baking powder
1. Line a baking tin with greaseproof paper and set oven to 180°C fan (350°F/Gas Mark 4).
2. Mix together the flour, salt and baking powder. Rub in the butter and then mix in the milk quickly.
3. Shape into eight rolls and place onto the baking sheet. Give each roll 3 slanted cuts using a sharp knife.
4. Bake for 12-15 minutes.
Original Recipe for 'Wholemeal Rolls'
'BOOK 4': Bestway Cookery Gift Book (Third Book) (1928)
By: Best Way
Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)