Chestnut bread rolls

sliced open chestnut bread roll on plate with more rolls behind

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5 from 2 votes

These rolls have a tasty flavor and are easy to make. Perfect as a side to many a meal.

Prep Time15

Cook Time15

rest time (approx)1 30

Total Time30

Course: Side

Cuisine: Italian

Servings: rolls

Calories: 229kcal

Author: Caroline's Cooking

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Ingredients

1 ½ cups all purpose flour plain flour, or use bread flour
½ cup chestnut flour
¼ cup rye flour
1 teaspoon instant yeast
¾ teaspoon salt
1 tablespoon olive oil
¾ cup water (lukewarm)

US Customary - Metric

Instructions

Mix together the wheat, chestnut and rye flours with the salt and yeast in a bowl. Add the olive oil and water and mix well to bring the dough together. If it doesn't all join into a ball, add a few drops more water if needed.
Lightly flour a clean surface and knead the dough for around 3 - 5 minutes until it's smooth and not sticky. Transfer to a clean bowl, cover and leave at warm room temperature to double in size.
Once the dough has risen, divide it into six equal pieces. Form each piece into a smooth ball by lightly stretching out the sides and folding them over and under to give a taught top with the joins underneath. Roll lightly in your hands.
Place the rolls on a lined baking sheet, cover and leave to rise further around 30 - 40 minutes until they look lightly puffy.
Towards the end of the rise, preheat the oven to 425F/220C. Bake the rolls for approximately 15 minutes until lightly brown and hollow sounding when you tap the bottom. Allow to cool a few minutes before cutting open.

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Notes

If you prefer, you can make the dough into a single loaf instead. It will probably need to rise longer on the second rise and will take nearer 30 - 40 minutes to bake.

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