These Poppy & Sesame Seed Bread Rolls will definitely become a favourite in your house! They are so deliciously soft and fluffy that you won't want to wait for them to cool before slathering them in butter!
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
Knead until the dough is soft and smooth - approximately 5 minutes
Cover the dough and leave to prove for 1 hour or until it has doubled in size
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
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
Cover again and prove for 30-45 minutes until they have doubled in size
Preheat the oven to 180°C (fan assisted, 200°C non fan)
Brush each roll with a light layer of water. Sprinkle alternative rolls with 1 tbsp poppy seeds and 1 tbsp sesame seeds
Bake on the middle shelf for 15 minutes or until the underneath of the rolls sounds hollow when tapped
Leave to cool for at least 20 minutes before cutting
Nutritional information is given as a guide and may vary.
Poppy & Sesame Seed Bread Rolls https://www.curlyscooking.co.uk/poppy-sesame-seed-bread-rolls/