Seeded Rolls

Instructions

1. 1

   In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired. Start fresh with new yeast.

2. 2

   Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 8 minutes by hand until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together. Add a tablespoon of flour if it's too wet.

3. 3

   Fold in the sesame, sunflower, pumpkin, and flax seeds, reserving 30g of mixed seeds for topping. Mix gently until seeds are evenly distributed throughout the dough.

   Tip: Don't overmix at this stage or you'll deflate the air pockets in your dough.

4. 4

   Shape the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let rise for 60 minutes at room temperature until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works perfectly for rising.

5. 5

   Turn dough out onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball and place on a lined baking tray.

   Tip: Roll each ball in a circular motion on the counter to create surface tension for a better rise.

6. 6

   Cover the shaped rolls with a damp cloth and let rise for 35 minutes until puffy and increased in volume.

   Tip: For a rustic look, don't let them rise too much—they should still have defined individual shapes.

7. 7

   Preheat oven to 200°C. Brush each roll with beaten egg wash and sprinkle the reserved mixed seeds on top, pressing gently so they stick.

   Tip: The egg wash gives the rolls a beautiful golden sheen and helps the seeds adhere.

8. 8

   Bake for 22-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.

   Tip: If the seeds brown too quickly, tent the tray loosely with foil for the final 10 minutes.

9. 9

   Transfer rolls to a wire rack and cool for 10 minutes before serving warm or at room temperature.

   Tip: Rolls are best enjoyed within a few hours but can be frozen and reheated in a 180°C oven for 8 minutes.