175g/6oz strong wholemeal flour
175g/6oz strong white flour
2.5ml/1/2tsp salt
2.5ml/1/2tsp ground nutmeg or cinnamon
12g/1/2oz fresh yeast (or 5ml/1tsp dried yeast)
10ml/2tsp sugar
240ml/8floz (approx) hand-hot water
100g/4oz chestnuts (cooked weight), chopped
to glaze dairy or soya* milk
Pre-heat
oven to 220°C/425°F/Gas
Mark 7.
Mix
the flours, salt, and the nutmeg or cinnamon together in a large
mixing bowl.
Cream
the yeast and sugar together and add a little handÐhot
water. Mix well and leave in a warm place for 5 minutes, until frothy.
Pour
the yeast mixture over the flour in the bowl and add enough water,
one tablespoon at a time, to make a stiff, but not sticky, dough.
Tip
the dough out onto a floured work surface and knead for 10 minutes.
Place the dough in a clean, lightly oiled bowl, cover with a clean
tea towel or loose cling film and leave in a warm place until doubled
in size (about 1 hour).
Punch
the dough down, turn out onto a floured surface, add the chopped
chestnuts and knead for 5 minutes, making sure the chestnuts are
evenly
distributed throughout the mixture.
Divide
into 6 balls and shape into rolls. Allow to prove by leaving the
rolls in a warm place for 20-30 minutes, until well risen.
Glaze
with dairy or soya* milk and bake for 15-20 minutes in the pre-heated
oven. If the rolls sound hollow when tapped on the base,
then they are cooked.
Recipes
taken from the Vegetarian Society's recipe collection 'Vegetarian Food
for Friends' published by HarperCollins Publishers. ©
copyright THE VEGETARIAN SOCIETY 1998 |
