Makes 8 rolls
Preparation time 25 minutes, plus proving
Cooking time 12–15 minutes
500 g (1 lb) strong plain or wholegrain bread flour
50 g (2 oz) mixed seeds
1 teaspoon fast-action dried yeast
1 teaspoon sugar
1 teaspoon salt
275 ml (9 fl oz) hand-hot water
1 tablespoon melted butter
Put the flour, seeds and yeast in a large bowl, then stir in the sugar and salt. Pour in the measurement water and butter and mix to a dough. Turn the dough out on a lightly floured surface and knead for 5– 10 minutes or until smooth and elastic.
Place in a lightly oiled bowl, cover with a clean, slightly damp tea towel and leave in a warm place to rise for at least 1 hour or until doubled in size. Alternatively, make the dough in a bread machine according to the manufacturer’s instructions.
Push the dough back down and then divide into 8 balls. Knead each piece until smooth and round, then place evenly spaced on a large, lightly greased baking sheet. Cut a deep cross in each one, cover again with the damp tea towel and leave in a warm place to rise for 1 hour or until doubled in size.
Bake the rolls in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until golden and crusty and the rolls sound hollow when tapped on the underside. Cool slightly on a wire rack, pulling apart if they have spread during rising or cooking. Serve warm, split in half, with a bowl of thick-cut orange marmalade and a glass of freshly squeezed fruit juice, if liked.
For mixed seed loaf, make the dough as above but form into 1 large, round loaf. Leave to rise until doubled in size and then cook in the oven for 30 minutes or until golden and crusty and the loaf sounds hollow when tapped on the underside. Cool on a wire rack. Cut into slices and serve warm or toasted.