Chunky Root Vegetable Soup & Rolls by
1 large onion
2 cloves garlic, peeled and left whole
2 sprigs of rosemary
2 tbsp oil
1 litre (13/4 pints) hot vegetable stock
400g can butter beans, rinsed and drained
Salt and ground black pepper
For the bread rolls (makes 12):
500g (1lb) plain, strong white bread flour
1 level tsp salt
1 level tsp caster sugar
7g sachet easy-blend dried yeast
150ml (1/4 pint) semi-skimmed milk
2 tbsp olive oil
1 tbsp sesame seeds
2 tsp poppy seeds
Set the oven to 200°C/400°F/Gas Mark 6. Peel veg, cut into chunks and put in a roasting tin. Add the garlic and rosemary, and mix in the oil. Roast for 30-40 mins.
Transfer the veg to a large pan, add the stock, bring to the boil, then add the butter beans and simmer for 10 mins, while the rolls are cooking. Season well. Add more stock or whizz the soup with a stick blender, if you like.
To make the rolls: Mix the flour, salt, sugar and yeast in the bowl of a food mixer with a dough hook. Pour 150ml (1⁄4 pint) boiling water into a measuring jug. Top up with the milk and add the oil and 2 more tbsp hot water. Pour into the flour, then mix on a low setting for 5 mins. Take dough out and knead by hand for a few mins. Put the smooth ball of dough in an oiled bowl, cover with oiled cling film. Leave in a warm place to double in size — about 45 mins. Knock dough back, then divide it into 12 (about 75g/21⁄2oz) each. Shape into rolls and put on a floured baking tray. Cover with oiled cling film. Leave in a warm place to rise for 15-20 mins.
Set the oven to 200°C/400°F/Gas Mark 6. Brush tops with a little salty water and sprinkle with seeds. Bake for 20 mins. Serve warm. They’ll keep fresh for 3 days.