Tooke Bread Rolls


  • 250 g of Raw Tooke Flour (RTF)
  • 250 g of Wheat flour
  • 1 tsp of Salt
  • 75 g of Sugar
  • 1 Tbs of Yeast
  • ½ litre of Water


  • Dissolve the dry yeast in approximately half warm water. Add the sugar and cover with a warm damp cloth. Put the mixture in a warm place to ferment for 10 minutes
  • Put all the dry ingredients in a dough blender and mix well to a soft, but non sticky dough. Remove dough and cover with a warm damp cloth. Allow to prove for 30 minutes
  • Shape the dough into rolls and put on a greased tray.
  • Allow to prove in a warm place for 5 minutes.
  • Glaze with beaten egg and bake in a hot oven 180°C or 200°C for 20-25 min.
  • Cool on a wire rack and serve.