Meals and Courses

  • 500 g (1 lb) strong plain or wholegrain bread flour
  • 50 g (2 oz) mixed seeds
  • 1 teaspoon fast-action dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 275 ml (9 fl oz) hand-hot water
  • 1 tablespoon melted butter

Put the flour, seeds and yeast in a large bowl, then stir in the sugar and salt. Pour in the measurement water and butter and mix to a dough. Turn the dough out on a lightly floured surface and knead for 5–10 minutes or until smooth and elastic.

Place in a lightly oiled bowl, cover with a clean, slightly damp tea towel and leave in a warm place to rise for at least 1 hour or until doubled in size. Alternatively, make the dough in a bread machine according to the manufacturer's instructions.

Push the dough back down and then divide into 8 balls. Knead each piece until smooth and round, then place evenly spaced on a large, lightly greased baking sheet. Cut a deep cross in each one, cover again with the damp tea towel and leave in a warm place to rise for 1 hour or until doubled in size.

Bake the rolls in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until golden and crusty and the rolls sound hollow when tapped on the underside. Cool slightly on a wire rack, pulling apart if they have spread during rising or cooking. Serve warm, split in half, with a bowl of thick-cut orange marmalade and a glass of freshly squeezed fruit juice, if liked.

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