Wholemeal Rolls (with overnight sponge starter) – Lynne Diep

Wholemeal Rolls
300g wholemeal bread flour
15g light brown soft sugar
3g fine salt
5g instant yeast
Overnight sponge dough (made previously – I used whole lot)
1tsp golden syrup
190g cold water
25g butter

Mix flour, salt & sugar together before adding in the yeast. Stir again.
Add in the starter, golden syrup and water and knead to form a dough. Knead in the butter.
Knead until smooth and elastic on a lightly oiled surface. I hand-kneaded for about 15 minutes.
Put into oiled bowl, cover with cling film and leave in warm place 30min to prove.
Divide the dough into 60-55g pieces. I got 11 from mine as my dough was 700g.
Shape each ball into a smooth round and space on a tray lined with lightly sprayed baking paper.
Leave to prove for 45 minutes.
Bake at gas 6 (200c) 12 minutes.

*overnight sponge dough:
100g bread flour
60g water
1/4 tsp instant yeast + 20g water
Put yeast and water in bowl and mix. Add in flour and water to form a dough. Leave for 30min to prove.
Wrap with cling film and refrigerate overnight or up to 48hours.

***RECIPE ADAPTED FROM ALEX GOH ~ BAKING CODE
烘焙蜜碼 ~ 吳景發