Seedy Rolls

Like I have always done throughout my academic life (except the final year of my degree where I was totally on top of things), I have been getting behind on my studies.

Cue playing catch up over the past few weeks, trying to make sure all my rotation exams and evaluations etc. are done before the start of the next semester. *yawn* Paperwork is so dull.

Anyhow, last night I felt in the mood for a bit of baking, so I made these bad boys ready for some tasty burgers tonight 🙂

Seedy Rolls

They are a variation on a standard bread recipe I use in my breadmaker, but instead I used it to make the dough while I did some exciting study (Chemistry, FYI), and then shaped and baked them before bed. I like to take a basic 50 or 70% wholemeal recipe and add lots of seedy extras to take it up a notch.


 

Seedy Rolls Recipe

NB. I used this recipe to make 6 fairly large rolls, perfect for accommodating a tasty veggie burger, but if you fancy some little rolls for with dinner or something, I suggest you divide the dough into 12 instead.

Ingredients

1 1/4 tsp active dry yeast

400g wholemeal flour

150g white bread flour

2 tsp sugar

2 tbsp oil

1 1/2 tsp salt

340mL water

2 tbsp ground flaxseed

2 tbsp flaxseeds

2 tbsp sunflower seeds

2 tbsp sesame seeds

poppy seeds, for sprinkling on top

1 egg, beaten NB. you can also use milk, salted water, or oil if you don’t want to use egg.

Method

Place the flours, yeast, sugar, and salt in a bowl and mix to combine, so that the salt and yeast are distributed throughout. Add the oil and water, and bring together into a rough dough, then knead until it is smooth and elastic.

Add the seeds and work them through the dough, then return to the bowl, cover, and allow to prove until doubled in size.

Divide into 6 equal portions, and shape into balls.

NB. I do this by holding the dough under a cupped hand, and working my hand in a circular motion, so that the dough becomes pinched underneath – Paul Hollywood style.

Place on a oiled baking tray and cover. Allow to rise until doubled in size.

Preheat the oven to 220C/425F/Gas Mark 7.

Brush the beaten egg over the surface of the risen dough, and sprinkle with poppy seeds.

Bake for 10-15 minutes, until they are golden brown.


 

As mentioned, we ate these as burger buns.

Seedy Burger Buns

Veggie burgers California style – complete with Avocado 😉

It is our last pottery class next week, we shall be glazing all of our pieces and having a potluck! So far I think I need much more practice, my pieces are a little lumpy and bumpy, but we have been having fun going to play with clay once a week together.

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