Light Egg Rolls


25 g (1 oz) fresh or 15 g (1/2 oz) dried yeast (1 oz cake compressed yeast or 1 tbsp dry yeast granules)
1 tsp (5 ml) honey
7 fl oz (200 ml) 7/8 cup warm water
3 cups (1 lb) 450 g wholemeal (whole grain) flour plus extra for kneading
2 tsp (10 ml) sea salt
2 eggs

for the topping

1 egg, beaten
little cracked wheat


1. If you are using fresh (compressed) yeast cream it in a bowl with the honey and water; use within 5 minutes.

2. If using dried yeast, dissolve the honey in the water and scatter the yeast on top. Leave the yeast in a warm place to froth–about 10 minutes.

3. Put the flour and salt into a bowl. Make a well in the centre, beat the eggs and pour them into the flour with the yeast mixture.

4. Mix everything together with a flat-bladed knife and turn the dough onto a well-floured work surface.

5. Knead it until it is smooth. Return it to the bowl and make a cross-cut in the top.

6. Either cover the bowl with a clean cloth or put it into a large plastic bag. Put the dough into a warm place for an hour to double in bulk.

7. Heat the oven to 200°c (400°f) gas mark 6

8. Knead the dough again and form it into 16 round rolls.

9. Lay them on a floured baking sheet. Brush them with beaten egg and scatter cracked wheat over the top.

10. Put them on top of the stove and cover them with the clean cloth.

11. Leave them for the second rise for 15-20 minutes.

11. Bake the rolls for 20 minutes and lift them onto a wire rack to cool.

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