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Seeded White Bread Rolls
Strong plain flour and a small cube of butter form a yeasted dough that proofs before shaping into 12 individual rolls. Sunflower, poppy, and pumpkin seeds press into the tops before an egg yolk wash goes on, giving each roll a glossy, speckled crust after baking. The whole process — mixing, rising, shaping, and baking — runs about 110 minutes. A sturdy roll that holds its shape well when loaded with soup or pulled apart alongside a stew.
Equipment
- Oven
- Baking sheet
Ingredients
- 5g active dried yeast
- 300ml warm (not hot) water
- 500g strong plain flour, plus extra for dusting
- 1 teaspoon salt, plus a pinch
- 25g butter, cut into cubes
- 4 tablespoons sunflower seeds
- 2 tablespoons poppy seeds
- 2 tablespoons pumpkin seeds
- 1 egg yolk
- pinch of salt
- 1 tablespoon cold water
Instructions
- 1Sprinkle the active dried yeast over the warm water, stir to combine, and let it sit for 10 minutes until frothy. Sift the strong plain flour and one teaspoon of salt into a large mixing bowl, then add the cubed butter.
- 2Use your fingers to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the sunflower, poppy, and pumpkin seeds.
- 3Create a well in the center of the dry ingredients and pour in the frothy yeast mixture. Stir thoroughly with a wooden spoon, then use your hands to bring everything together into a firm dough.
- 4Knead the dough for 5 minutes until it becomes firm, elastic, and loses its stickiness. This develops the gluten for a chewy, structured crumb. Place the dough back into the bowl, cover it with plastic wrap, and leave it in a warm spot for 30 minutes to double in size.
- 5Turn the risen dough out onto a work surface and knead it briefly to punch out the air. Divide the dough evenly into 12 pieces.
- 6Knead each piece lightly and shape it into a round roll, or roll it into a long rope and tie it into a loose knot.
- 7Arrange the shaped rolls on a lightly greased baking sheet. Cover them with a clean kitchen towel and let them rest in a warm place for another 30 minutes until they have almost doubled in size again.
- 8Whisk the egg yolk, a pinch of salt, and one tablespoon of cold water in a small bowl. Brush this mixture evenly over the top of the risen rolls to create a glaze. This gives the baked rolls a beautiful, glossy finish.
- 9Bake in a preheated oven at 200°C (Gas Mark 6) for 15 to 20 minutes. The rolls are ready when they turn golden brown and sound hollow when tapped on the bottom. Transfer them to a wire rack to cool slightly.
Notes
- Variation: For a cheese and onion version, replace the seeds with 5 finely chopped spring onions (lightly sautéed in olive oil for one minute). Sprinkle the glazed rolls with 3 tablespoons of freshly grated Parmesan cheese before baking.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Recipe Details
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