Rainbow rolls

Name: Rainbow rolls
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 18
Cuisine: Global
Ingredients: 250 grams plain white flour, plus extra for dusting; 250 grams white bread flour; 500 grams seed and grain bread flour; 7 grams sachet fast-action dried yeast; 100 grams porridge oat; 100 grams mixed seed, plus extra for sprinkling; 50 grams walnut, finely chopped; 2 teaspoons bicarbonate of soda; 50 grams cold butter, diced; 2 x 284ml pots buttermilk; 100 grams grated courgette; 100 grams grated carrot; 100 grams grated raw beetroot - wear gloves; 1 serving little milk or beaten egg, to glaze

Rainbow rolls takes about 50 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 270 calories, 9g of protein, and 6g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 18. A mixture of flour, walnut, seed and grain bread flour, and a handful of other ingredients are all it takes to make this recipe so yummy. New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.), Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls #KHHolidayRollCall, and (not)sausage Rolls – French Lentil Pastry Rolls with Preserved Le are very similar to this recipe.

Instructions

Dust your largest baking sheet or tray with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Butter

Seeds

Yeast

Nuts

Oats

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

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.

Ingredients you will need

Buttermilk

Zucchini

Carrot

Dough

Water

Beet

Equipment you will use

Wooden Spoon

Baking Pan

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Seeds

Milk