Poppy and sunflower seeded rolls - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 300 g Very strong white bread flour
- 250 g Very strong wholemeal bread flour
- 1½ tsp Salt
- 25 g Butter (unsalted)
- 3 tbsp Unrefined dark muscovado sugar
- 3 tbsp Poppy seeds
- 3 tbsp Sunflower seeds
- 1 tsp Easy bake yeast
- 350 ml Warm water
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1
Put the flours into a large bowl with the salt and butter. Rub together with your fingertips to make crumbs. Add 2 tbsp each of poppy and sunflower seeds.
For this step you'll need:
- 300g Very strong white bread flour
- 250g Very strong wholemeal bread flour
- 1½tsp Salt
- 25g Butter (unsalted)
- 2 tbsp Poppy seeds
- 2 tbsp Sunflower seeds
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2
Add the muscovado sugar and yeast. Gradually pour in the warm water and mix together to make a rough dough.
For this step you'll need:
- 3 tbsp Unrefined dark muscovado sugar
- 1tsp Easy bake yeast
- 350ml Warm water
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3
Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
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4
Cut the dough into 12 even sized pieces, make each into a smooth ball. Grease two baking sheets and arrange 6 buns onto each, keeping them well spaced apart. Sprinkle over the reserved teaspoon each of poppy and sunflower seeds. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30 minutes).
For this step you'll need:
- 1 tbsp Poppy seeds
- 1 tbsp Sunflower seeds
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5
Preheat the oven to 220°C (200°C fan, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (180°C fan, gas mark 6). Bake the rolls for 15-20 minutes until risen and golden.
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6
For a special meal, why not put the unbaked dough into well greased mini terracotta flowerpots. Rise bake and serve rolls in the pots for a stylish effect.