These soft, easy-to-eat herb rolls with sweet ruby-red grapes are perfect picnic fare.
| 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.
- Step 1
Sift combined flour into a bowl. Return husks to the flour.
- 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.
- 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.
- 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.
- 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.
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