I’ve got back into bread making recently and boy is it satisfying. What with jubilee weekend fast approaching and a flurry of picnics and barbecues on the cards, I thought i’d rustle up some bread rolls using this amazing flour I snapped up from Waitrose.
Crunchy mixed seed bread flour is from the health conscious Love Life range and contains a mix of millet seeds, cracked wheat, linseeds and poppy seeds. It’s £1.79 for 1.5kg.
It makes for a really attractive seed-flecked dough.
There’s a handy recipe on the side, but I used my usual basic recipe I’ve picked up and adapted over the years.
Seeded bread rolls
Makes 8
500g seeded strong white bread flour
1 packet dried fast action yeast
1 tsp salt
1 tsp sugar
100 ml lukewarm milk
200 ml lukewarm water
1 tbsp olive oil
1. Put the flour, yeast, salt and sugar into a large bowl and make a well in the centre. Put the milk, water and olive oil into a jug together and then gradually add to the flour mixture, stirring until a dough forms. Don’t add all the liquid at once as you may not need it all. If you do and it’s too sticky just add a touch more flour.
2. Now knead for 10 minutes until smooth and elastic. Or be lazy like me and use the dough hook on your electric mixer on medium for 5 minutes, resting for 5 minutes and then mixing for a further 5 minutes.
3. Form the dough into a smooth ball and then pop into a large oiled bowl, cover with oiled cling film and leave to rise for 1 hour in a warm place.
The dough left to rise
4. Take the dough out, knock it back a little, then make into a sausage shape. Cut into 8 even portions (I weigh mine so they’re as similar in size as I can get them).
5. Take each wedge of dough and flatten slightly then fold into the middle to create a seam. Turn over and the other side should be smooth and pillowy. The aim is to create round rolls with a smooth top.
Balls of dough proving
6. Place the rolls on an oiled baking sheet and cover with oiled cling film again, and leave to rise in a warm place for 45 minutes.
7. Preheat the oven to 220C/200C fan/gas 6. Take the cling film off and place the tray of bread rolls in, turn the temperature down to 200C/180C fan/gas 5 and cook for 15 minutes. Remove from oven, tap on the underside and if they sound hollow they’re done.
7. Cool on a wire rack, split and serve.
Seeded rolls fresh out of the oven
I think the most fitting filling for these rolls this weekend would be a quick Coronation Chicken. It couldn’t be easier, here’s my speedy recipe:
Super-quick Coronation Chicken
250g cold roast chicken chicken, chopped
50g toasted flaked almonds
100g dried apricots, chopped
150ml creme fraiche
2 tbsp Brinjal pickle
Just plonk all the ingredients in a bowl and mix thoroughly to combine. Serve with fresh crusty bread, rice or couscous with a heap of shredded lettuce and sliced cucumber for a delicious summery British lunch.
Or you could pop over to Parentdish to see how to make it into Coronation Chicken Pasties…
Coronation Chicken Pasties for Parentdish UK
Love your recipe for the bread rolls. I’ve just started trying to make my own bread and will have to give it a go based on the pics you’ve taken, they’re very encouraging, thank you xXx
Really pleased you’ve been inspired by them – let me know how you get on!
These look good Katie! I’ve been trying to make more of our bread recently and I love seedy bread so think this will be going to the top of the list! I haven’t had coronation chicken in years but it’s very apt for this weekend 🙂
Seeded bread is fab – lovely texture and feels really satisfying. One roll was enough for me! LOVE coronation chicken – I eat it all the time.
now theres an idea, I made coronation tofu…could make it into pasty