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220Total Time
2Prep Time
20Bake Time

Seed and grain bread rolls

4 Reviews

About the bake

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.  

220Total Time
2Prep Time
20Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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. 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. Step 5:

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

  6. Step 6:

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

  7. Step 7:

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

  8. 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. Step 9:

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

  10. Step 10:

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


    • 1 tsp Dried active yeast
    • 1 tsp Billington's Unrefined Golden Caster Sugar
    • 300ml Warm water
    • 500g Seed and grain white bread flour
    • 1 tsp Salt
    • 2 tbsp Olive oil (plus extra for oiling)

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