Jamie Oliver’s Big Batch Protein Rolls
These big batch protein rolls are fluffy, filling and nutrient dense. Make a batch and freeze for easy meal prep.
Servings: 12 rolls
Ingredients
- 1 sachet yeast
- 150 g mixed unsalted nuts (cashews, almonds, walnuts etc)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 3 large eggs
- 850 g wholemeal self-raising flour
- 300 g cottage cheese
- 1 tsp marmite
Instructions
- In a jug, stir the yeast into 300ml of warm water and leave for 5 minutes.
- Place the nuts and seeds in a food processor and pulse to roughly chop them. Crack in 2 eggs, then add 1 tsp salt, the flour, cottage cheese and marmite. Pour the yeast mixture and blitz until just combined.
- Tip onto a clean work surface and knead for 5 minutes, then cover and leave to proof in a warm area for 1 hour, or until doubled in size.
- Divide the dough equally into 12, roll each piece into a long roll-shape and line them up on a large greaseproof-paper-lined tray (you may need to work in batches). Score lengthways down each one, then beat the remaining egg and egg wash each roll. Proof for 1 more hour, or until doubled in size.
- Preheat the oven to 190?. Bake the rolls for 20 minutes, or until golden and hollow-sounding when tapped on the bottom. Cool on a wire rack.
You can cover and freeze excess rolls after the second proof and cook straight from the freezer at 190C