- Serves: Makes 16 rolls
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus 1 hr 20 mins proving
- Effort: easy
- 650 g strong wholemeal flour, such as Marriages Organic
- 15 g unsalted butter
- 7 g dried yeast
- 500 ml lukewarm water
- 1 rounded tbsp honey
- 50 g sunflower seeds
- 50 g sunflower seeds
Tips and Suggestions
The sunflower seeds can be replaced by pumpkin seeds, sesame seeds or walnut pieces. If using nuts do not use to top the rolls or loaves as they will get too brown.
1. Combine the flour with 7 grams of salt, then rub in the diced butter using the tips of your fingers so the mixture looks like fine crumbs. Mix the yeast into the flour mixture.
2. Make a well in the centre of the flour mixture. Combine the honey and water and pour into the well. Mix to a soft but not sticky dough with your hand or with the dough hook attachment of a large food mixer.
3. Turn the dough out onto a lightly floured work surface and knead thoroughly for 10 minutes the dough can also be kneaded in the food mixer, using low speed, for 5 minutes. If the dough sticks to your hand, the work surface or mixer bowl, work in a little extra flour dont be tempted to add too much though as this will make the roll heavy and dry. If the dough is stiff and dry, there are dry crumbs or the dough is difficult to work, then work in a little extra water.
4. When thoroughly kneaded, the dough should feel very smooth and silky and very pliable. Knead in the sunflower seeds until the dough has an even texture.
5. Return the dough to the bowl then cover with a snap-on lid or slip it into a large plastic bag. Leave it in a warm spot until doubled in size about an hour. The dough can also be left to rise for longer in a cooler temperature.
6. Punch down the risen dough to deflate then turn out onto a lightly floured work surface and knead for a minute. To make bread rolls, divide the dough into 16 even-sized pieces, rolling in your hands to make neat balls. Roll in sunflower seeds and arrange on the baking trays, placed slightly apart.
7. Slip the trays into one or two plastic bags and leave to rise until doubled in size about 45 minutes. Towards the end of the rising time heat the oven to 220C, fan 200C/gas 7.
8. Remove the trays from the bags and bake the rolls for 15 to 20 minutes until golden brown. When cooked they will sound hollow when tapped underneath.
9. Cool on a wire rack. The rolls can be wrapped and frozen for up to a month.
Recipe and image provided by Marriages the Master Millers , members of the Real Bread Campaign
Rate This Recipe