Rainbow rolls

For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg

  • Prep:25 mins
    Cook:25 mins
    Plus rising
  • Easy

Nutrition per serving

  • kcal 315
  • fat 9g
  • saturates 3g
  • carbs 46g
  • sugars 3g
  • fibre 4g
  • protein 10g
  • salt 1g


  • 250g plain white flour, plus extra for dusting
  • 250g white bread flour
  • 500g seed and grain bread flour
  • 7g sachet fast-action dried yeast
  • 100g porridge oats
  • 100g mixed seeds, plus extra for sprinkling
  • 50g walnuts, finely chopped
  • 2 tsp bicarbonate of soda
  • 50g cold butter, diced
  • 2 x 284ml pots buttermilk
  • 100g grated courgettes
  • 100g grated carrots
  • 100g grated raw beetroot - wear gloves!
  • little milk or beaten egg, to glaze


  1. Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.

  2. Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.

  3. Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit – this will keep them soft.

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