Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

All of the bread doughs can be made into rolls. Obviously heavier doughs take longer to rise and the rolls will be correspondingly heavier. A rye bread dough I made hardly rose at all and each roll felt as heavy as a cricket ball, but they were still eaten by my lunch guests because the flavour was so striking - so what you lose on the swings, you sometimes gain on the roundabouts. The white herb dough makes excellent rolls.


After the dough has been kneaded, slice it into four and then into eight and roll each piece into a ball. Thoroughly grease a bun tin/muffin pan and place a roll in each space. Cover and leave in a warm place until the rolls have doubled in size. Bake for about 35 minutes at 220°C/425°F/Gas mark 7.