Charlie Lockley

Berry bread rolls

1. Place the yeast, sugar and water into a glass jug and cover and leave for 15 minutes until it goes frothy.
2. Put the flour into a bowl. Make a well in the middle of the flour and slowly pour in the activated yeast mixture. With your hands slowly incorporate the flour into the yeast in a stirring motion and add a pinch of salt until a dough is formed.
3. Turn out the dough onto a well floured surface and knead for 5 - 10 minutes to a silky consistency. Clean bowl and put the dough back in and with a knife cut a cross into the dough mix. Cover with a damp cloth and leave to proof for about an hour or until doubled in size.
4. 'Knock back' the dough and turn out the dough again onto a floured work surface. Incorporate the berries by gently kneading them into the dough.
5. Cut the mixture into 30 even-sized pieces. Roll into a ball shape, lightly flour and place on a lined baking tray. Cover with a damp cloth and leave to proof for about 20 minutes until doubled in size.
6. Brush the rolls with beaten egg yolk and sprinkle with caster sugar and cinnamon
7. Bake for 15 minutes at 200°C. (When cooked the bottom of the rolls will make a hollow sound when tapped).

1. It is best to use dried fruits - you also can use different varieties of flours such as spelt - to make it richer you might also prefer to add 100g of butter or to make the rolls sweeter by adding more sugar. You can also add dried muesli instead to get a crunchy consistency. Honey can be used as a glaze or added as a sweetener
2. Boath house makes rolls to serve with breakfast or with a cheese course - they use a variety of seasonal berries including cranberry, blueberry, bramble, raspberry, apricot and almond and other roll ingredients can also include date and walnut, dried figs, spelt and honey.