I need a tried and tested granary roll recipe please, for dinner party on Sunday.Thanks?

Answer 1

2 hours 1¼ hours prep
Change to: loaf US Metric
750 g hovis granary bread flour
10 g salt
25 g butter
1 (7 g) sachet fast action bread yeast
425 ml warm water


In a large bowl mix together the flour salt , butter and yeast.
Stir in the water and mix into a soft dough.
Turn out onto a floured surface and knead well for 10 minutes by hand or 5 in a electric mixer fitted with a dough hook.
Let the dough rise for 1 hour or until double in size, covered and in a warm place.
When the dough has risen shape as required and place in a greased tin or tray. Cover with a polythene (freezer Bag or cling film) and leave in a warm place until doubled in size.
Uncover and bake in an ove, pre-heated to 230°C, 450°F, Gas Mark 8, for around 30-35 minutes. Baked loaf should sound hollow when tapped underneath.
For a soft, moist crust remove from the oven and wrap in a clean te-towel to cool.



Hope this helps

Answer 2

Granary Croissants

Ingredients

150 ml lukewarm water; ( 1/4 pint)
200 g unsweetened partly-skimmed condense; d milk, warmed
25 g fresh yeast or 15g; ( 1/2 z) dried yeast
1 ; (1oz) 50 g unsalted butter; melted (2oz)
500 g granary flour; (1lb)
1 a pinch of salt
75 g sunflower or soya margarine; (3oz)
1 milk to glaze

Instructions

Combine the water with the evaporated milk, and then crumble in the fresh yeast, or stir in the dried yeast.
Add the butter. Sift the flour with the salt in a large bowl, returning
the grains from the sieve to the flour in the bowl.
Rub the margarine into the flour until the mixture resembles breadcrumbs.
Make a well in the centre of the flour, pour in the yeast mixture and mix thoroughly.
Turn the dough on to a lightly floured surface and knead for 3 minutes.
Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for approximately 30 minutes until doubled in size.
If the room temperature is cold the rising may be speeded up using a microwave oven: microwave the covered dough in a microwave proof container on full power for 10 seconds. Leave the dough to rest for 10 minutes, and then repeat the process twice.
Turn half of the risen dough on to a lightly floured surface and roll into a circle about 5mm ( 1/4 inch) thick. Using a sharp knife, cut the dough into eight triangular segments.
Working from the outside edge, roll each segment into the middle. Bend each piece into a crescent and place on a lightly oiled baking sheet.
Cover with a tea towel and leave to double in size.
Meanwhile preheat the oven to Gas Mark 5/190 oC/375 oF. Repeat the shaping process with the other half of the dough.
Alternatively, leave the remaining dough covered in the refrigerator for up to 4 days and use when fresh croissants are required.
When the croissants have doubled in size, glaze them with the milk and bake in the oven for 15-20 minutes until puffed and golden.