Poppy and sunflower seeded rolls


I’m not really a fan of sandwiches so in the autumn and winter I like to take soup and a bread roll to work for my lunch. I used to buy part-baked rolls which I’d bake every morning so I’d have a fresh roll at lunch time. As I’ve become a little bit more confident in making bread, I decided I would give making some of my own rolls a go. After doing a little bit of research I found this recipe for poppy and sunflower seeded rolls on the Baking Mad website. I was quite pleased with how they turned out although I found their texture a little dense which could either be down to the recipe or my baking!

This recipe will make 12 rolls small-medium rolls. You will need 2 baking sheets for baking them.



300g very strong white bread flour
250g very strong wholemeal bread flour
1½ teaspoons salt
25g butter (unsalted)
3 tablespoons unrefined dark muscovado sugar (I only had light muscovado sugar so used this instead)
3 tablespoons poppy seeds
3 tablespoons sunflower seeds
1 teaspoon easy bake yeast
350ml warm water

1) Put the flours into a bowl with the salt and butter. Rub together with your fingertips to make crumbs (as if you were making a crumble). Add two tablespoons each of the poppy and sunflower seeds.

2) Add the muscovado sugar and yeast. Gradually pour in the warm water and bring together to form a rough dough (I used a wooden spoon to bring everything together first and then used my hands).


3) Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until it is smooth and elastic.
4) Cut the dough into 12 evenly sized pieces, making each into a smooth ball (I weighed my dough first and then weighed each roll to try and keep them the same size). Grease two baking sheets and arrange six buns onto each, keeping them well spaced apart. Sprinkle over the reserved tablespoons of poppy and sunflower seeds.


5) Cover loosely with cling film and leave in a warm place until they have doubled in size (depending on the temperature of your house this could take as little as 30 minutes or as I found nearly an hour!
6) Preheat the oven to 220C/200C Fan/Gas 7. Remove the cling film from the bread and reduce the oven temperature to 200C/180C Fan/Gas 6. Bake the rolls for 15-20 minutes until they are golden and have risen.


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