Poppy & Sunflower Seed Rolls

Recipe Submitted By: bakingmad

Impressive little bakes!

Poppy & Sunflower Seed Rolls Ingredients

300 grams	Very Strong Bread Flour (Allinson Premium White)
250 grams	Very Strong Bread Flour (Allinson Premium Wholemeal)
1.50 tsp	Salt
25 grams	Butter Cut into pieces
3 tbsp	Dark Muscovado (Billington's)
3 tbsp	Poppy Seeds
3 tbsp	Sunflower Seeds
1 tsp	Easy Bake Yeast (Allinson)
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.