Rosemary & grape rolls

These soft, easy-to-eat herb rolls with sweet ruby-red grapes are perfect picnic fare.

• 250g (1 2/3 cups) plain bread flour
• 240g (1 1/2 cups) wholemeal flour
• 300ml warm water
• 1 teaspoon honey
• 2 teaspoons (7g/1 sachet) dried yeast
• 60ml (1/4 cup) olive oil
• 2 teaspoons sea salt
• Olive oil, to grease
• 12 small sprigs fresh rosemary
• 12 red grapes

Energy 1475kJ	Fat saturated 1.50g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 53.00g	Dietary Fibre 6.50g
Protein 10.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Sift combined flour into a bowl. Return husks to the flour.

2. Step 2

   Transfer 40g (1/4 cup) of the flour mixture to a medium bowl. Add the water and honey. Whisk to combine. Sprinkle with the yeast. Whisk to combine. Set aside in a warm draught-free place for 10 minutes or until foamy.

3. Step 3

   Add the oil and salt to the flour mixture. Make a well in the centre. Pour in the yeast mixture. Use your hands to bring the dough together in the bowl. Transfer to a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in the bowl. Cover with a tea towel and set aside in a warm draught-free place to prove for 1 hour or until doubled in size.

4. Step 4

   Preheat oven to 220°C. Brush a baking tray with oil to lightly grease. Punch down the centre of the dough with your fist. Divide into 6 equal portions. Roll each portion into a ball. Place the balls, side-by-side, on the greased tray. Cover the dough with a clean tea towel. Set aside for 30 minutes to prove.

5. Step 5

   Use your thumb to make dimples in the dough. Press rosemary and grapes into the dimples. Brush with oil. Bake for 10 minutes. Reduce oven temperature to 190°C. Bake for 12-15 minutes or until golden and rolls sound hollow when tapped on the bases.

Make it ahead: Make up to 6 hours ahead. Set aside to cool slightly before placing in an airtight container.

Picnic tip: Transport the bread in a clean tea towel or an airtight container.