Poppy & Sesame Seed Bread Rolls

Ingredients

• 250 g strong white flour (plus extra for dusting)
• 1 tsp sea salt
• 7 g instant yeast
• 175 ml semi skimmed milk (slightly warmed)
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds

Instructions

1. 1

   Add 250g strong white flour to a large bowl along with 1 tsp sea salt and 7g instant yeast so they're not touching. Pour in 175ml semi skimmed milk and mix briefly before turning out onto a clean surface lightly dusted with flour

2. 2

   Knead until the dough is soft and smooth - approximately 5 minutes

3. 3

   Cover the dough and leave to prove for 1 hour or until it has doubled in size

4. 4

   Knock back the dough by punching the air out of it. Tip it onto a clean surface lightly dusted with some flour. Divide the dough into 6 balls - approximately 75g each

5. 5

   Shape each piece of dough into a smooth ball. Tuck the dough under to create a smooth top and then press down gently and twist to even the dough ball. Once all the balls are shaped, place them in a circle on a lined baking tray no more than 1cm apart

6. 6

   Cover again and prove for 30-45 minutes until they have doubled in size

7. 7

   Preheat the oven to 180°C (fan assisted, 200°C non fan)

8. 8

   Brush each roll with a light layer of water. Sprinkle alternative rolls with 1 tbsp poppy seeds and 1 tbsp sesame seeds

9. 9

   Bake on the middle shelf for 15 minutes or until the underneath of the rolls sounds hollow when tapped

10. 10

    Leave to cool for at least 20 minutes before cutting