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Poppy and sunflower seeded rolls

  • Total Time

    55m
    • Prep Time

      35m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

This recipe incorporates poppy and sunflower seeds for a flavoursome bread roll, great served as an accompaniment at a dinner party or as a scrumptious lunch time bite.

Method

  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.

  2. Add the muscovado sugar and yeast. Gradually pour in the warm water and mix together to make a rough dough.

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

  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).

  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. 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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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