I made these for my dinner guests and of course the scent of freshly baked bread couldn’t have made them feel more welcome. They were the ideal accompaniment for my starter and were delicious just spread with a little butter.

Dinner Rolls


440g seeded bread flour

60g wholemeal bread flour

7g easy blend yeast

10g salt

20g light brown sugar

20g butter, melted and cooled

320ml tepid water

A selection of seeds for the topping (e.g. poppy, sunflower, pumpkin)


Place the flours, yeast, salt, sugar, butter and water into the bowl of your stand mixer with a dough hook attached. Mix everything together and knead for 5-6 minutes until the dough is smooth and elastic. You can mix the ingredients in a bowl by hand, then turn out onto a lightly floured work surface and knead for about 10 minutes. All flour is different and you may need to adjust the water or flour so if the dough is too wet, add a little more flour and if the dough is too dry, add a little more water.

Cover the bowl with cling film or, as I do a shower cap, and leave to rise in a warm place for about 1½ – 2 hours until doubled in size.

Turn the dough out onto a work surface lightly dusted with flour and punch down the dough. Lightly knead the dough for 2 – 3 minutes.

Divide the dough into 14-15 equal pieces and shape into rolls.   Place well apart onto a lined or greased baking sheet. Cover with oiled cling film or place in a large plastic bag and leave to rise again in a warm place until doubled in size. This will take about 30 minutes.

During the last 10 minutes of rising preheat the oven to 220C/200C fan. Remove the rolls from the bag or remove the cling film and slash each roll with a sharp knife or razor blade. Brush with a little water and sprinkle each roll with seeds, pressing the seeds lightly onto the rolls. Bake the rolls for about 15 – 20 minutes until well risen and golden. Remove from the oven and leave to cool on a wire rack.


For extra crusty bread place a shallow oven dish into the bottom of your preheated oven, pour in a cupful of boiling water allowing steam to build in your oven, and bake your bread as directed.

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