About the bake
If you're on the hunt for a flavoursome bread roll, try out our delicious poppy and sunflower seed bread rolls.
These sunflower seed bread rolls are great served as an accompaniment at a dinner party or ideal filled to the brim and tucked into a lunch box.
If you enjoyed this recipe, try out our bacon & cheese loaf.
Method
Step 1:
Put the flours into a large bowl with the salt and butter. Rub together with your fingertips to make crumbs. Add 2 tbsp each of poppy and sunflower seeds.
Step 2:
Add the muscovado sugar and yeast. Gradually pour in the warm water and mix together to make a rough dough.
Step 3:
Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Step 4:
Cut the dough into 12 even sized pieces, make each into a smooth ball. Grease two baking sheets and arrange 6 buns onto each, keeping them well spaced apart. Sprinkle over the reserved teaspoon each of poppy and sunflower seeds. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30 minutes).
Step 5:
Preheat the oven to 220°C (200°C fan, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (180°C fan, gas mark 6). Bake the rolls for 15-20 minutes until risen and golden.
Step 6:
For a special meal, why not put the unbaked dough into well greased mini terracotta flowerpots. Rise bake and serve rolls in the pots for a stylish effect.
Ingredients
- 300g Very strong white bread flour
- 250g Very strong wholemeal bread flour
- 1.5 tsp Salt
- 25g Butter (unsalted)
- 3 tbsp Unrefined dark muscovado sugar
- 3 tbsp Poppy seeds
- 3 tbsp Sunflower seeds
- 1 tsp Easy bake yeast
- 350ml Warm water
Recipe Reviews
Sadly, though I followed the recipe precisely, the rolls did not rise much after even longer than the suggested 30 minutes. I baked them for 20 minutes but they were like rocks with a damp solid interior. Straight in the bin!
Lovely rolls. I use a 4 seed mix instead of poppy and sunflower seeds. As always, careful addition of water to avoid a too wet dough. Find I regularly need about 300ml rather than the full 350ml. Love the muscovado flavour but sometimes use honey instead just for a change.
Great recipe. I made it again and this time put some sultanas in instead of the seeds as it a sweet dough. Just lovely.
What a waste of my time used all fresh ingredients all bought within a week didn’t even make the oven before I chucked the lot in the bin failed to rise and won’t use your website for anything else
Great recipe. Lovely soft rolls.
Ingredients
- 300g Very strong white bread flour
- 250g Very strong wholemeal bread flour
- 1.5 tsp Salt
- 25g Butter (unsalted)
- 3 tbsp Unrefined dark muscovado sugar
- 3 tbsp Poppy seeds
- 3 tbsp Sunflower seeds
- 1 tsp Easy bake yeast
- 350ml Warm water