Poppy & Sunflower Seed Rolls

Recipe Submitted By: bakingmad

Impressive little bakes!

Ingredients

300 grams	Allinson Premium White Very Strong Bread Flour
250 grams	Allinson Premium Wholemeal Very Strong Bread Flour
1 ½ tsp	Salt
25 grams	Butter Cut into pieces
3 tbsp	Billington's Dark Muscovado
3 tbsp	Poppy Seeds
3 tbsp	Sunflower Seeds
1 tsp	Allinsons Easy Bake Yeast
350 ml	Water Warmed

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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.
Add the muscovado sugar and Easy Bake Yeast. Gradually pour in the warm water and mix together to make a rough dough.
Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
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).
Preheat the oven to 220C/fan 200C/gas 7. Remove cling film from bread and reduce the oven temperature to 200C/fan 180C/gas 6. Bake the rolls for 15-20 minutes until risen and golden.
Tip For a special meal, way not put the unbaked dough into well greased mini terracotta flowerpots. Rise bake and serve rolls in the pots for a stylish effect.