I love to make bread; the process of kneading is relaxing and very useful for de-stressing! I know some people hate making bread and find it time consuming but the part which takes the longest is letting the dough rise. Surprisingly, this part doesn’t involve any human effort so you have all the time that the dough is rising to do something else!This recipe can be made without the seeds for lovely plain rolls or you could add different flavourings for a bit of variation. I think just about anything will work, as long as you don’t make the dough too much wetter or drier as this can affect the texture of the bread.
You can make the rolls into whatever size you want; I know mine look small, and that’s because they are. I was trying to make twelve but somehow my maths went wrong and I ended up with twenty! I’m not sure how that happened but you just get to eat more of them!!
500g bread flour
7g sachet yeast
1 ½ tsp sugar
2 tsp salt
3 tbsp vegetable oil
300ml lukewarm water
85g seed mix – I used sunflower, pumpkin and linseed
- Mix the flour and yeast together in a large bowl.
- Add the sugar and salt and seeds, mix again.
- Add the oil and water.
- Stir until combined and you have a sticky dough in the bowl.
- Turn out onto a floured work surface and knead for 10 minutes, adding more flour if you need to; it should be soft and stretchy and not really sticking to the work surface by this stage.
- Put back into the bowl you used earlier, cover with cling film or a cloth and leave to rise for an hour or until it has roughly doubled in size.
- Divide the dough into rolls, as many as you want though I would recommend making twelve to fifteen with this amount of flour.
- Put the shaped rolls on a greased baking tray and leave to rise for 20 minutes.
- Meanwhile, heat the oven to 200 C.
- Bake for 10 to 15 minutes, they should be golden brown and sound hollow when you tap the base.
They are lovely fresh from the oven with melted butter but they do keep well too. Enjoy!