I call these my King Arthur bread rolls as my recipe was inspired and adapted from the recipe collection of King Arthur Baking Company. I believe good things take time and while these rolls can’t be whipped up in a jiffy, they are so delicious and definitely deserving of the time spent making them. They are incredibly soft with just the right amount of chew. Serve them up for lunch with a hearty soup and you will be a winner.
High grade flour or bread flour has a higher gluten content and this is first preference. I used atta (sourced from Indian grocery store or you can use finely ground wholemeal flour – the kind that does not have any bran or grain bits in the flour)
241g high grade flour or bread flour
½ cup ground linseed or flax
2 and ½ teaspoons instant yeast
1 and ½ teaspoons salt
50g sunflower oil
1 large egg yolk, save the white for brushing on top of the rolls