2 tsp salt. 450g strong wholemeal bread flour.

1 x 7g sachet fast action dried yeast. So first, sieve the flour into a large bowl (or your food mixer bowl), then stir in the salt and dried yeast. 50g butter. 300 ml milk. In my experience using completely wholemeal flour makes the dough too heavy, whereas adding half of each flour balances out the texture and the bread rolls aren’t dense at all.

Slow and easy soft wholemeal rolls. When making wholemeal bread and rolls I prefer to use half regular strong white bread flour and half wholemeal flour.