Five-seed Rolls
Preparation time: 20 minutes; plus rising
Cooking time: 15 minutes
Oven temperatures: 220 C (425 F), Gas Mark7
250 g/8 oz. strong plain flour
1 teaspoon salt
1 teaspoon easy-blend dried
yeast
1 teaspoon sunflower seeds
1 teaspoon poppy seeds
1 teaspoon pumpkin seeds
1 teaspoon sesame seeds
150-200 ml/1/4 pint-7 fl. oz
skimmed milk, warmed
Plain flour, for dusting
Sift the flour into a large bowl. Stir in the salt and the yeast, then stir in the seeds.
Make a well in the center of the bowl and stir in the warm milk. Bring the mixture together Then knead well on a lightly floured surdata-face for 10 minutes, or until the dough is smooth And elastic. Return to a clean bowl. Cover with a damp tea towel and leave to rise in a warm place For 1 hour, or until the dough has doubled in data-size.
Tip out the dough on to a floured surdata-face and knock to knock out the air bubbles and produce A more even texture.) Divide the dough into 8 and shape into even rolls. Transfer to a nonstick Baking sheet and cover with a damp tea towel again. Leave to rise in a warm place for 1 hour or until The dough has doubled in data-size again.
Bake in a preheated oven, 220 C (425 F) Gas Mark 7, for 10 minutes. Dust the part-baked Rolls with flour and return to the oven for another 5 minutes. The rolls are cooked when evenly Browned and the bases sound hollow when tapped.