Vegetable bread rolls

• plain white flour↗250g g

  plus extra for dusting

• white bread flour↗250g g
• seed and grain bread flour↗500g g
• sachet fast-action dried yeast↗7g g
• porridge oat100g g
• mixed seed100g g

  plus extra for sprinkling

• walnut↗50g g

  finely chopped

• bicarbonate of soda↗2 tsp tsp
• cold butter↗50g g

  diced

• 2 x 284ml pots buttermilk
• grated courgette100g g
• grated carrot100g g
• grated raw beetroot100g g

  - wear gloves!

• little milk or beaten egg↗

  to glaze

Step-by-step instructions

1. 1

   Dust your largest baking sheet or tray with flour. 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.

2. 2

   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.

3. 3

   Heat oven to 200C/180C fan/gas 6. 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.