Funky Designer Rolls – 50% Whole Wheat

I had plans of trying a lattice bread, but for some reason this is what i ended up making. I found them super cute and cutting them up was a little heart breaking. That feeling lasted just for a minute though. These are super yummy and soft with a hint of sweetness. Adorably tasty i would say.

I have no idea what to call them, so if you have a better name do feel free to share it with me. For now they are “funky designer rolls”.

Print Recipe
Funky Designer Rolls - 50% Whole Wheat
I had plans of trying a lattice bread, but for some reason this is what i ended up making. I found them super cute and cutting them up was a little heart breaking. That feeling lasted just for a minute though. These are super yummy and soft with a hint of sweetness. Adorably tasty i would say. I hav
Course breads
Prep Time 40 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For the coloured dough
  • 1 tsp Beetroot cocoa powder or powder -
  • 1 tsp Milk -
Course breads
Prep Time 40 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For the coloured dough
  • 1 tsp Beetroot cocoa powder or powder -
  • 1 tsp Milk -
Instructions
  1. Sift the two flours , sugar and salt together. Combine them well to get an even mix.
  2. Mix in the instant dry yeast.
  3. Add the olive oil and combine.
  4. Knead into a soft dough by adding the warm water. The dough may feel a little gritty at this point. Cover the bowl with a lid and allow the dough to rest for 10 minutes.
  5. The dough would now feel softer. Knead the dough for 5-10 minutes, until it turns smooth and elastic.
  6. Divide the dough into 5 equal parts.
  7. Mix the cocoa powder/ beetroot powder with 1/2 tsp of milk. Add this mixture to one portion of the dough and knead well to combine it evenly. Use a little flour in case the dough feels too wet.
  8. Roll the remaining portions into neat round circular balls.
  9. Roll out the coloured dough and cut out shapes using cookie cutters/ a sharp knife. I made few circles and crescents.
  10. Stick these 'shaped dough bits' on each of the dough balls. Use your imagination to make them funky and attractive.
  11. All you need to do is place the cut outs on the dough ball and press it in a bit . Then roll the dough gently, between your palms, into a neat circle again.
  12. Once done, place them on a greased and lined baking tray . Cover them with a damp cloth and allow to rise for about 20-25 minutes. [Place the rolls slightly apart from each other to give enough space for them to rise].
  13. Pre heat the oven for 10 minutes at 180 degrees. [ Do this when the rolls have risen halfway]
  14. Brush the top with milk and bake them at 180 degrees for 20 minutes or until the they turn golden brown in colour.
  15. Brush the hot rolls with some butter.
  16. Transfer onto a wire rack and allow them to cool completely.
Recipe Notes

Notes-

Oven temperature and time may vary. Bake the buns just until the top turns a light golden brown.

The beetroot powder recipe has been posted under Cooking add on's. You may use beetroot extract  too. If using beetroot juice / any other liquid , knead the dough with a little more flour to make it soft and smooth in case it turns sticky.

Sifted cocoa powder may be used too. But do take care of the quantity added , otherwise the bread would start to taste bitter.

You can add other forms of natural colours or flavours to make these rolls even more attractive.

In case you use active dry yeast- Add 1/4 cup of warm water and 1 tbsp of sugar [from the ingredients listed] along with the yeast. Mix and set aside for 10-15 minutes until the yeast gets frothy.

Happy Baking

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.