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.