Wholegrain Rolls, Worlds Best Diet

[achookwoman]

I have converted these rolls from the Worlds Best Diet book, to TMX.
The recipe makes 20 small rolls at 135 calories each. Although small they are very filling.

Ingredients

500 g warm water
2 teaspoons of dried yeast
200g wholemeal plain flour
200 g Spelt flour
250 plain flour, I used bread flour.
30 g traditional rolled oats
25 g sunflower seeds
25 g pepitas
10 g salt

Method
Heat oven to 200 o C FF, place dish with water in bottom oven.

Place all ingredients in TMX bowl and knead for 4 minutes.
Tip into an oiled container, cover with plastic wrap and allow to double.
When doubled tip on to floured sillmat and knead by hand for a few turns.
Roll into long sausage and cut into 20 pieces.
Roll each piece into a ball and place on an oiled tray.
Allow to rise,double, ( about 30 minutes).
Bake for 20 minutes, turning tray 1/2 way through.
Cool on wire rack.

Notes.
These can be brushed with egg wash before baking
They are soft crusted with first bake but crisp if reheated.
They freeze very well.
They make an excellent dinner roll.

[fundj&e]

sound and look good ACW

[judydawn]

Nice one Chookie.

[achookwoman]

These look better than in photo. I think that making 10 instead 20 would make very nice lunch rolls. They are soft but tasty.

[Cornish Cream]

The rolls look great Chookie.

[Katiej]

They look good Chookie, look forward to trying them.

[achookwoman]

Katie, I was thinking of you when I made these.  I had 1 with a bowl of soup for lunch and felt quite full.

[spersephone]

They look lovely!

[cookie1]

I have all the ingredients, just need to find the time. They look and sound delicious.

[thermilover]

They sound and look really nice Chookie, except for Spelt flour, I have got everything...
Will try and see if I can buy some to make them this weekend

[judydawn]

Could spelt be replaced with tapioca flour Chookie?

[achookwoman]

Thermilover, you could use Spelt flakes ground to flour or just replace with bakers/bread flour, white , wholemeal, grain, or Rye flour.
Judy, Spelt is very like wheat , just has less gluten in the grain. I think Tapioca might be too different.

[judydawn]

Thanks Chookie.

[cookie1]

I always add 50-80g of wholemeal spelt to my bread.

[Katiej]

I made these today, I used wholemeal spelt flour as that's what I had.
I made 22 rolls and using an idea from one of Tenina's Xmas ebooks, shaped them into a wreath (although Richard said it looks like a flower). I sprinkled them with sesame seeds, as Richard always wants sesame seeds on all his bread.

We had some for lunch and both enjoyed them. They are very tasty. I gave Judy a couple to take home to try and the rest are now in the freezer.