Chestnut Bread Rolls - the perfect autumn bread rolls. They go very well with both sweet and savoury ingredients.
350gms– 3 scant cups all purpose flour
250gms– 2 cups chestnut flour
1tbspunsweetened cocoa powder
7gms– 2 ½ tsp active dry yeast
300ml– 1 ¼ cup waterlukewarm
Dissolve the yeast and honey in the lukewarm water. Mix well and let it activate for 5 minutes or until frothy.
In the bowl of an electric mixer fitted with the hook attachment, mix together the all purpose flour, chestnut flour, cocoa powder and salt. Add the yeast and water mixture and the softened butter. Knead well.
Cover and let it sit in a warm place for 1 hour or until doubled in size.
When ready, punch down the dough to deflate it and make 12 mandarin sized balls.
Put them on a tray lined with baking paper and let them rise, lightly covered, for 40 minutes.
Bake in a pre-heated oven at 180°C – 355°F for 30-40 minutes or until cooked through.