Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt
Traditional Australian damper bread reimagined as individual rolls infused with lemon myrtle and studded with sautéed native greens for a wholesome side. This australian-inspired quick meals (vegetarian) ready in about 45 minutes pairs all-purpose flour, baking powder, plus extra for topping sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp plus extra for topping sea salt
- 1 tsp lemon myrtle powder
- 4 tbsp cold, diced unsalted butter
- 1 cup whole milk
- 1 large, beaten egg
- 1 cup chopped native warrigal greens or spinach
- 1 tbsp olive oil
- 2 tbsp for brushing water
Instructions
- Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup chopped warrigal greens or spinach and sauté for 3-4 minutes until wilted and tender. Set aside to cool.
- Step 3: In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1 tsp sea salt, and 1 tsp lemon myrtle powder.
- Step 4: Rub 4 tbsp cold diced unsalted butter into the dry ingredients with your fingertips until mixture resembles coarse breadcrumbs.
- Step 5: Add the sautéed greens, 1 cup whole milk, and 1 large beaten egg to the dry mix. Stir gently with a wooden spoon until a soft dough forms.
- Step 6: Turn the dough onto a lightly floured surface and knead lightly 5-6 times until just combined. Divide the dough into 8 equal portions and shape each into a round roll.
- Step 7: Place rolls on the prepared baking sheet. Brush tops with 2 tbsp water and sprinkle with a little extra sea salt.
- Step 8: Bake for 20-25 minutes until golden brown and a skewer inserted comes out clean. Cool slightly before serving warm with butter.
Equipment for this recipe
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Frequently asked questions
How long does Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Veggie-Rich Damper Bread Rolls with Lemon Myrtle and Sea Salt vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
