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Seeded Bread Rolls

Our seeded bread rolls are great for getting the family involved in the kitchen. Use as many or as little seeds as you like to add colour and flavour to the top of your homemade rolls.


  • Add 450ml of tepid water to a mixing bowl a long with the yeast.

  • Place 500g of flour in to the bowl with 50g of your mixed seeds and combine together using a fork.

  • Covering the bowl with a food wrap or cling film, leave in your kitchen for eight hours.

  • Add 80ml of tepid water to a large mixing bowl and add the sugar and salt. Mix until the salt and sugar have dissolved.

  • Add your proved dough to the water as well as the flour, mustard, coconut oil and 50g of mixed seeds.

  • Using your hands, combine the ingredients and knead for 10 minutes. When the dough is ready it should not stick to the bowl and the texture should be smooth.

  • Line baking trays with baking paper and divide the dough in to 16 equal pieces and roll in to balls. Place on to your lined baking trays and cover with a tea towel.

  • Leave to rise for 1 hour.

  • Mix together your remaining seeds in a bowl. Brush the top of each roll with milk and roll each individual ball of dough in your seed mixture (or get creative and use a variation of different seeds for each roll).

  • Preheat the oven to 230ºC/Fan 210ºC/Gas Mark 8 and heat up a large roasting tray in the bottom of the oven.

  • When the dough has risen place in the middle of the oven. Using cold water, pour 250ml in to the hot roasting tray.

  • Bake the dough for 10 minutes and then open the oven door, releasing steam. Leave the door open for 2 minutes and reduce the oven temperature to 210ºC/Fan 190ºC/Gas mark 6.

  • Bake the rolls for another 12 minutes.

  • Carefully remove one roll from the oven. If the roll is baked it should sound hollow when the bottom is tapped. If it is not baked enough, continue baking for another 4 minutes.

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