Easy bread rolls
These super-soft rolls work brilliantly as a breakfast or sandwich roll and are lovely with a bowl of hot soup for dunking
Marmite bread with seaweed butter
makes 6
Easy
Prep:
Cook:
+ 1 hr proving
These glossy bread rolls from Etch restaurant in Hove are laced with moreish umami thanks to the Marmite that's added to the dough, while a salty seaweed butter amps up the flavour
Skip to ingredients
- 225g strong white bread flour
- 20g unsalted butterplus extra for the tin
- 15g caster sugar
- 1 tsp fast-action dried yeast
- 15g Marmite
- 1 egg
- ½ tbsp olive oil
SEAWEED BUTTER
- 125g unsalted buttersoftened
- ¾ tsp spinach powder
- 1 tsp seaweed powder
Nutrition: Per serving
- kcal279
- fat13.6g
- saturates7.7g
- carbs31g
- sugars2.8g
- fibre2.8g
- protein7.4g
- salt1.3g
Method
step 1
In a stand mixer bowl combine the flour, butter, sugar, yeast and 1 tsp salt, and use your fingertips to turn into a rough, breadcrumb-like consistency. Add the egg and Marmite, and mix using the dough hook attachment for about 1 min until you get a very rough dough ball. Slowly pour in 70ml warm water, still mixing. Continue to mix the dough once all the water has been added for another 3-4 mins or until the dough is shiny, stretchy and tacky to the touch but not overly sticky.
step 2
Butter a six-hole muffin tin. Divide the dough into six and shape into balls before transferring to the muffin tin. Loosely cover with buttered cling film and transfer to a warm place, leaving for 1 hr until doubled in size.
step 3
Heat the oven to 190C/170C fan/gas 5. Transfer the muffin tin to the oven and bake for 10 mins. Then move the buns to a baking tray and cook for a further 5 mins. Once out of the oven, brush with oil to add shine and leave to cool.
step 4
Meanwhile, briefly beat the butter in a food processor until smooth. Add the seaweed powder, spinach powder and ¾ tsp sea salt, and beat together. Serve the Marmite bread split, with a dollop of seaweed butter.
