Modern Australian Wattleseed Damper Rolls

Name: Modern Australian Wattleseed Damper Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 2 tbsp ground roasted wattleseed; 60 ml boiling water; 450 g self-raising flour; 1 tsp caster sugar; 1 tsp Fine sea salt; 60 g Unsalted butter; 220 ml full-cream milk; 1 tbsp extra milk

Golden, crusty modern damper rolls infused with nutty roasted wattleseed. Serve warm straight from the oven with a generous slab of salted butter.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

2 tbsp ground roasted wattleseed — commercially roasted and ground
60 ml boiling water — for steeping the wattleseed
450 g self-raising flour — sifted, plus extra for dusting
1 tsp caster sugar — for browning
1 tsp Fine sea salt — fine table salt
60 g Unsalted butter — chilled and cut into small cubes
220 ml full-cream milk — cold dairy milk
1 tbsp extra milk — for brushing the tops

Equipment

•baking tray
•baking paper
•large mixing bowl
•flour sifter
•pastry brush

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 9 g
carbs: 56 g
fibre: 4 g
protein: 8 g
calories: 340 kcal

Instructions

1
Preheat the oven to 200 degrees C fan-forced and line a baking tray with baking paper.
2
Steep the ground wattleseed in the boiling water for 5 minutes until dark and fragrant.
3
Sift the self-raising flour, sugar, and salt together into a large mixing bowl.
4
Rub the chilled butter into the flour using your fingertips until the mixture looks like coarse breadcrumbs.
5
Pour the steeped wattleseed liquid and cold milk into the flour mixture.
6
Stir quickly with a butter knife until a soft, slightly sticky dough forms.
7
Tip the dough onto a lightly floured bench and gently pat into a cohesive mound.
8
Divide the dough into 6 equal portions and roll lightly into round buns.
9
Place the rolls side by side on the prepared baking tray so they just touch.
10
Cut a shallow cross on the top of each roll with a sharp knife.
11
Brush the tops lightly with extra milk using a pastry brush.
12
Bake for 18 to 20 minutes until golden brown and hollow-sounding when tapped underneath.

Chef's tips

Do not overwork the dough or the damper rolls will turn out dense and tough. Steeping the roasted wattleseed in boiling water beforehand softens the grounds and draws out its rich, nutty aroma. Placing the rolls close together on the tray helps them rise upward rather than spreading outward.

Ingredient substitutions

full-cream milk → buttermilk or unsweetened oat milk
unsalted butter → dairy-free baking block

Storage

Store leftover rolls in an airtight bread bin or sealed container at room temperature for up to 2 days.

Reheating

Warm split rolls under a hot grill or toast them lightly before buttering.

Common mistakes to avoid

•Kneading the dough heavily like a yeast bread, which makes the rolls rubbery
•Using unroasted wattleseed, which lacks the signature roasted hazelnut and coffee flavour
•Skipping the steeping step, leaving the ground wattleseed gritty in the finished bread

Serving suggestions

Serve warm split open with salted butter and golden syrupPair with a hearty bowl of vegetable soup or beef stewServe alongside a campfire-style grilled meat spread