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Tear-and-share seedy rolls

These rolls are super-easy to make but look super-smart, which is why I love them so. You can produce them to great admiration from friends at supper, while knowing secretly that actually, you put in very little effort indeed.

I use the same basic recipe as for my plaited rosemary bread as it has such warmth and flavour and is wonderfully sweet with a little salty kick. You can grow the sunflower and poppy seeds in the garden yourself if you wish.

Ingredients

1tsp yeast
500g strong white flour
3tbsp sugar
25g butter
2tbsp milk powder
2 and a half tbsp salt
6 tbsp rosemary leaves
300ml lukewarm water
One egg yolk
Poppy seeds
Sunflower seeds
Sesame seeds

1. Place all the ingredients, in order, in your breadmachine on the dough setting. Or follow these instructions to make the dough.

2. When the dough is ready, knead it again on a floured surface. Then separate the dough into small rolls, no bigger than a golf ball, which you then flatten a little before placing on greaseproof paper or an extra-non-stick baking tray. Place them close together so that each ball is touching the one next to it.

3. Glaze the rolls all over with the egg yolk using a brush and then sprinkle the seeds individually on each roll from a teaspoon or using your fingers.

4. Place in the oven at 220 C for 15 minutes or until a rich, deep golden brown. Serve warm, to gasps of admiration, while knowing you did very little. These rolls are perfect for dipping in an olive oil and balsamic vinegar mix.

 

One Response

  1. monica bennett

    These are probably the most beautiful rolls I have ever laid my eyes upon. Thank you for sharing the recipe — I am so going to make them!!!

    Reply

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