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Seed and grain rolls with one split open so that you can see the filling of tomato, pepper and courgette Tried & Tested

Seed and grain bread rolls

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These tasty bread rolls are perfect for a picnic. You can fill them with whatever takes your fancy, such as peppers, ham olives, tomatoes etc.


Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:

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The Method Enter Bake mode

  1. Classic mode Step 1

    Put the yeast and sugar in a bowl, cover with tepid water and leave to one side for five minutes.

    Ingredients for this step

  2. Classic mode Step 2

    In a bowl add the flour, yeast and sugar solution, salt and olive oil.

    Ingredients for this step

  3. Classic mode Step 3

    Mix together to form a soft dough. Turn the dough out on to a floured surface and knead the dough for 10 minutes, pushing and folding the dough until the dough springs back when you touch it. If you’re doing this in a mixer, then simply switch it on for 10 minutes.

  4. Classic mode Step 4

    Place the dough in a large, clean mixing bowl which has been lightly drizzled with oil. Cover with oiled cling-film and leave in a warm place, such as an airing cupboard or near a warm cooker, for one hour until double in size.

  5. Classic mode Step 5

    Remove the cling film and knock back the dough to get all of the air out of it.

  6. Classic mode Step 6

    Leave the bread to double again in size, which will take 30 – 45 minutes.

  7. Classic mode Step 7

    Meanwhile, preheat the oven to 200°C (fan 180°C, gas mark 6).

  8. Classic mode Step 8

    After 30 – 45 minutes, shape the dough into either a large loaf into rolls. Insert a selection of fillings, such as chopped ham, olives and mixed herbs.

  9. Classic mode Step 9

    Place the loaf/rolls in the oven and bake for 15 – 20 minutes until it has risen and become golden.

  10. Classic mode Step 10

    Leave the loaf/rolls to cool completely on a wire rack before serving.