Wholemeal rolls

Method

1. Put the milk in a small saucepan and bring to a scalding point over a medium heat. Remove from the heat.
2. Cut the butter into small dice and add to the milk in the pan. Leave to melt and cool to tepid.
3. Cream the yeast and sugar in the bowl and stir until dissolved.
4. Put both flour and salt into a large bowl. Add the yeast mixture and about half of the tepid milk and butter.
5. Use a wooden spoon to distribute the liquid evenly and bring the ingredients together into a soft dough, adding the remaining milk and butter as needed. Creating a soft, slightly tacky dough. When the dough is beginning to form, use your hands to bring it together.
6. Transfer to a very lightly floured surface and knead for 5–8 minutes until smooth and elastic.
7. Put the dough into a large, very lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for about 1 hour until doubled in size.
8. Transfer the risen dough to the work surface and knock it back, kneading it for up to 1 minute. Fold the dough over on itself, smoothing it out and redistributing the CO2 bubbles.
9. Weigh the dough into 80g pieces. For smaller rolls weigh dough to approximately 65g.  An 80g drop weight should give you about 10 rolls with a couple of smaller rolls as well.
10. Once weighed, allow the balls to bench rest for 10 minutes so that the gluten can relax. Make sure you cover them with a tea towel to prevent drying out.
11. Line 2 large flat baking trays with parchment paper ready to bake the rolls.
12. To shape the dough, pull together any edges to create a money bag and then turn over. Using the friction of your work surface, cup the dough and rotate in a circular motion until you have a smooth round ball. Transfer to a lined baking sheet and flatten slightly.
13. Cover the rolls with a clean tea towel and leave them to prove in a warm place until they have risen by at least half their size again about 25-35 minutes.
14. Meanwhile, heat the oven to 180°C fan-assisted oven (200°C conventional).
15. To check the dough has proved enough, lightly press it in one corner with your finger; it should leave an indentation.
16. To glaze the buns, using a pastry brush coat gently with egg, making sure the glaze doesn’t drip but covers the whole bun.
17. Sprinkle some wholemeal bran or seeds over the top of the buns and bake in the top third of the oven for 15 to 23 minutes until golden.  Larger rolls may take 18-23 minutes.
18. Transfer the buns onto a wire rack; they should feel light and sound hollow when tapped on the underside.  If not, return the rolls to the oven to cook for 1 to 2 minutes and leave to cool on a wire rack.
19. Leave to cool completely, slice and fill with a filling of your choice.