Brown Bread Rolls

Makes: 8 Brown Bread Rolls Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 15 – 20 minutes


250 g Brown bread flour (2 x 250ml / 2 cups)
250 g Cake flour (2 x 250ml / 2 cups)
10 ml Salt (2 tsp)
20 ml Sugar (2 tbsp)
10 g Anchor Instant Yeast (1 packet)
60 g Margarine (4 tbsp)
125 ml Warm milk (½ cup)
185 ml Cold water (¾ cup)
1 Beaten egg, to brush


  1. Mix the brown bread and cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Dissolve the margarine in the warm milk and add the cold water. Allow this mixture to cool down until lukewarm. Do not add whilst still hot.
  3. Add enough milk mixture to the flour mixture to form a soft dough. If the dough is still dry and firm, add a little more water, about 10 – 20 ml.
  4. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 10 minutes.
  5. Knock the dough down and divide into 8 equal pieces, about 90 – 100 g. Roll each piece into a round ball and place on a greased baking tray.
  6. Cover with a greased plastic and allow to rise in a warm place for 30 – 35 minutes.
  7. Brush the top gently with beaten egg and bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes.
  8. Allow to cool on a cooling rack. Once cooled down completely, cut the top of the roll off and hollow out the roll.
  9. Pour your soup of choice into the roll and serve.


Allow the hollowed-out bread to dry. Liquidise and store in an airtight container. Use as breadcrumbs, when required.

Brown Bread Rolls
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