Soup Rolls
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
A quick dough recipe for some fast and easy bake at home rolls perfect for soup. Whip these up in the morning and be enjoying rolls with your soup for lunch.
Course:
Main Course, Side Dish, Soup
Servings: 8 rolls
Ingredients
- 4 cups sifted plain flour
- 1/4 cup Brushwoods Extra Virgin Olive Oil
- 1 1/2 cup warm water
- 1 x 7g sachet of dry yeast
- 1 teaspoon dried marjoram
- 1/2 cup Brushwoods Fresh Rolled Oats
- 1 teaspoon salt
- 1 tablespoon extra BRUSHWOODS fresh rolled oats for topping
Instructions
-
Mix water and yeast together and cover with plastic wrap and wait a few minutes until yeast bubbles a little and activates before using.
-
Add all dry ingredients to bowl (sift flour before adding) and mix together (save the second quantity of rolled oats to sprinkle on rolls).
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When yeast is ready (this will take approximately 3-5 minutes) add to flour mixture with oil.
-
Mix well and knead for 5 minutes.
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Put dough in a deep bowl and cover with plastic wrap. Cover this with a tea towel and leave in a warm place until dough has risen and doubled in size.
-
When ready remove dough from bowl and divide into 8-10 equal sized portions.
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Form into roll sized balls and place onto a baking tray lined with baking paper.
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Brush rolls with a little olive oil and sprinkle with some oats, marjoram and sea salt.
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Press slightly and bake in a preheated oven at 175 degrees for 45 to 50 minutes until rolls are golden and sound hollow when you tap them.
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Serve with your choice of a hearty warm soup and enjoy!!
Recipe Notes
Best enjoyed fresh but if there is any left the next day, cover and heat them in the oven to restore their freshness.