Mixed Brown Seeded Rolls

These rolls are great with almost anything... They're delicious just with a big splodge of strawberry jam - or more decadently with a pile of smoked salmon squashed inside... They are also really good with veggie burgers (particularly of the bean-ey variety) - equally with chicken or turkey burgers... They do taste good with beefburgers too, but something makes me say that these should still come with a brioch-ey bun?! Anyway and always, these brilliant little rolls of seedy heaven are a great thing; a great recipe and a great roll all round... humph.

Ingredients – 8 to 10 Rolls

  • 500g Wholemeal Strong Brown Flour
  • 10g Maldon Salt
  • Sachet Allinsons Easy Yeast
  • 350ml Warm Water
  • 10ml Rape Seed Oil

Mix all the ingredients in a large bowl

Scrape out the dough, and on a clean counter top, knead for 10 – 15 minutes (I use a spatula in my right hand to scrape the dough up, and knead with my left – am right handed!!)

Dust the ball of dough with Flour, and place back in the bowl

Cover the bowl with a clean tea towel and leave somewhere warm to rise for an hour

Knock back into shape and knead for a minute (even less)

With a spatula and lightly floured hands, divide the dough into 8 – 10 pieces and roll / knead / squash into Roll shapes

Place each one on a baking tray lined with greaseproof paper

Leave to rise again for an hour – covered with a clean tea towel, somewhere warm

Brush with egg wash or milk (optional!) and sprinkle with Seeds at will (I used Linseed and Poppy Seed)

Bake in a pre-heated oven at 200˚c for 15 minutes or until slightly hollow when you knock the bottom of one

Cool on a rack before serving with anything you fancy…

(If you keep them for a day or so; then you can quickly re-heat in oven at 180˚c for 5 mins)


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