Wholemeal seeded rolls

Name: Wholemeal seeded rolls
Total time: 1 h 30 min
Cuisine: British
Ingredients: 500g wholemeal bread flour; 7g dried fast action yeast; 1 tsp salt; 30g sunflower seeds; 30g pumpkin seeds; 20g linseeds; 2 tbsp olive oil; 320ml warm water

Soft wholemeal rolls packed with seeds, easy to make and good for lunchboxes.

Time1 hr 30
LevelMedium
Costabout £0.23 a head
Oven220°C (200°C fan)

8 rolls

Ingredients

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500 gwholemeal bread flour
7 gdried fast action yeast
1 tspsalt
30 gsunflower seeds
30 gpumpkin seeds
20 glinseeds
2 tbspolive oil
320 mlwarm water

Method

1
Mix the flour, yeast, salt and most of the seeds in a big bowl. Add the oil and water and stir to a soft dough.
2
Knead on a floured surface for 8 minutes until stretchy and smooth.
8 min
3
Put it back in the bowl, cover and leave somewhere warm for 1 hour until doubled.
60 min
4
Divide into 8 balls and place on a lined tray. Brush with water and press the remaining seeds on top.
5
Heat the oven to 220°C (200°C fan). Leave the rolls to rest for 15 minutes.
15 min
6
Bake for 20 minutes until deep brown and hollow when tapped underneath.
20 min
7
Cool on a wire rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.