Rainbow rolls

30-60 minutes 400 kcal or less baps bread bun bread rolls buffet buns good for you healthy lunchbox make ahead party rolls scone scones the weekend baker weekend

N/A

Makes 18

Source

Ingredients

250g plain white flour , plus extra for dusting

250g white bread flour

500g seed and grain bread flour

7g sachet fast-action dried yeast

100g porridge oat

100g mixed seed , plus extra for sprinkling

50g walnut , finely chopped

2 tsp bicarbonate of soda

50g cold butter , diced

2 x 284ml pots buttermilk

100g grated courgette

100g grated carrot

100g grated raw beetroot - wear gloves!

little milk or beaten egg , to glaze

Method

Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.

Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.

Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit – this will keep them soft.