INGREDIENTS, makes 6-8 rolls
2 cups of wholemeal (wholewheat) flour
1 cup of strong baker’s flour (or plain, or 00 flour)
300 ml (1-1/4 cup) of lukewarm water mixed with 1-1/2 tablespoons of dried yeast
1 teaspoon of honey or barley malt syrup
2 tablespoon of extra-virgin olive oil
1-1/2 teaspoons of salt
milk for brushing
2-3 handfuls of pepitas or any seeds you prefer
HOW TO
1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.
2. Knead onto a floured bench for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.
3. Rest the dough into a floured bowl and cover with a tea-towel.
4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.
5. Prove the dough in a warm spot until it has doubled in size.
6. Shape he dough into 6-8 rolls and place them closed together onto an oven tray lined with baking paper. Brush the top with milk, or buttermilk and top them with pepita seeds. Rest the rolls covered with a tea-towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)
7. Bake the rolls for 30-35 minutes or until crusty and bronzed and the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.
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Silvia Colloca 
Silvia, these look absolutely scrumptious!
🙂 :):), thank you!
Stunning photos…and I can smell the wonderful aroma of this lovely recipe!
Thanks Laney! 🙂
Gorgeous and fabulous, Silvia! I’m in your beautiful native country now…in Tuscany, and I’m so enamored with the wonderful fruits, veggies, meats, etc.!! And, yes, wonderful vin!! xo ally
Oh, Ally! Spring time in Tuscany.. wow! Are you taking a million pics and tasting amazing food??
xx
Silvia – stop with these pornographic photos – pleeease! They are irresistible. But on the other hand – a question – where do you buy strong flour, and is plain flour really a substitute?
Hi Diana, lovely to have you here! Look, plain flour is an ok substitute, but strong baker’s flour has a higher gluten content, the protein necessary to create a crusty bread with a moist and fluffy crumb, so I try to source that if I can.
oh, I order it on line (“honest to goodness”, they have a great range of flours and other beauties)
Look fantastic and so easy. Thanks!
Thank you! And nutritious!
Just saw you on the TODAY show.. This is my new favorite website! Healthy(ish) Italian! Xx
Thanks tara! x
Your photos are gorgeous and those rolls look divine!
Oh, blushing….
hello are you using us cup or au cup?
Au cups