Ingredients

450g

organic strong white flour

1 tsp

traditional sea salt

quick yeast

1 tbsp

organic sunflower oil

350ml

warm water

flour (plain or self-raising will work) for dusting

egg, beaten for glazing

seeds for the top - we used organic nigella seeds, organic sesame seeds, organic white poppy seeds and organic onion granules. You could also use cumin seed, caraway seed or blue poppy seed.

Fill these seeded rolls with your favourite filling for a tasty lunch time quick bite to eat. There's nothing like fresh bread rolls created in your kitchen and still warm from the oven.

Method

Mix the flour, salt and yeast into a bowl. Add the oil and water. Stir to form dough
Knead dough on a floured surface for 5-7 minutes until smooth and elastic. We used a lot of additional flour at this point to make it smooth as it was too wet. Place in a bowl, cover with clingfilm and leave in a warm place to rise (we used just beside the radiator)
When the dough has doubled in size (roughly takes an hour) knead on a floured surface until smooth. Divide into 8 equal pieces
Either shape the dough into round balls or alternatively make into cottage rolls by making a small round shape on top of a flat round. Place onto a baking sheet.
Cover rolls with a tea towel. Leave to rise for 30 minutes until it's doubled in size again. Preheat the oven to 220 C or gas mark 7.
Glaze the rolls with egg and the toppings. Bake in the oven for 10-15 minutes until golden brown ( when cooked if you tap the base of each roll, it should sound hollow!)

These rolls are ideal for adding ingredients to them as well such as tomato flakes, caraway seeds, cumin, onion, cheese etc. Experiment at will.