Poppy and sunflower seeded rolls - recipe

Poppy and sunflower seeded rolls

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  1. 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
  2. 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
  3. 3

    Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  4. 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
  5. 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.

  6. 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.

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