These rolls complement the fruit flavors in the pear and celiac soup.
Ingredients175g / 6oz strong whole-meal 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:
Soya milk
Directions
Pre-heat the oven to 220C/425F/Gas Mark 7.
In a large mixing bowl, stir the flours, salt, and the nutmeg
and/or cinnamon.
Cream the yeast, sugar together, and add a little hand-hot
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 stiff, but not sticky,
dough.
Tip the dough out onto a floured work surface and knead for
ten 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 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.