Soft Seeded Bread Rolls

Soft Seeded Bread Rolls

seed rolls


This batch of dough makes eight good-sized bread rolls. Pumpkin and sunflower seeds give the bread a real nutty taste. Make these rolls with white flour, use whole wheat, or a combination of both, as in this recipe.

• 5 ½ cups white flour or you can use half white, half whole wheat)
• 1 oz. fresh yeast
• 2 teaspoons of sea salt
• 2 2/3 cup lukewarm water
• 2 tablespoons of olive oil
• 1 tablespoon of clear honey
• Seeds or nuts (optional)
• Egg for washing (optional)

~ Measure the water in a bowl and dissolve the yeast.
~ Stir in the honey and oil, and mix.
~ In another bowl add the flour and salt, and mix to combine.
~ Add the liquid to the flour and briefly stir with a spoon until it comes together, and then use your hands to make it into a ball of dough.
~ Knead on a floured surface for about five minutes and then put back in the bowl and leave to prove for about 40 minutes.
~ Knead for another five minutes and then cut into eight equal pieces, and roll into balls.
~ Place on a baking tray with grease-proof paper, and leave to prove in a warm place for a further 40 minutes. Pre-heat the oven to 425 degrees .
~ Bake for around 10-13 minutes until they are golden brown, and sound hollow when tapped on the bottom. Allow to cool and enjoy!

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