Rye-ght On!

Rye-ght On!

White & Rye Burger Rolls

Now you might be thinking, why go to all the trouble of making a roll, when you can simply pluck a pack off the shelf and enjoy that classic, aerated polystyrene-esque delight of the classic fluffy burger roll. Simple. They're horrible!

We've taken Paul Hollywood's basic cob recipe and given it a little tweak. The Gents just love a bit of rye. Simply substituting a small amout of rye flour in place of your white will not result in a a dense roll but, it will give a tasty, nutty, deeply savoury edge to an otherwise bland bun.

In a stand-mixer or bowl, mix your flours, yeast, salt, water and fat (we used olive oil instead of butter) until it comes together as a dough. Knead for a few minutes in your mixer or turn onto an oiled work surface and work until smooth. Place in an oiled bowl, cover and leave to rise for until doubled in size.

Next, knock your dough back and bring together into a tight ball. At this point you could simply proove again before baking as a loaf, but not so for the Gents. Divide into 12 equal portions, roll into balls then flatten into discs. Scatter with sesame seeds (or press them on) and leave to proove for 45-60 minutes.

Bake at 220 degrees for 12-15 minutes until golden.

"What, the one as big as me?"

"What, the one as big as me?"

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