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HONEY AND SUNFLOWER SEED ROLLS
Organic Strong Stoneground Wholemeal flour
These rolls are highly nutritious and filling without being dense and are excellent toasted.
Makes 16 rolls or 2 round loaves
- 650g Marriage’s Organic Strong Wholemeal flour
- 2 teaspoons salt
- 15g unsalted butter, diced
- 7g sachet easyblend dried yeast OR 15g fresh yeast
- About 500ml lukewarm water
- 1 rounded tablespoon honey
- 50g sunflower seeds
To finish:
- 50g sunflower seeds
- 2 baking trays, lightly greased
1 large baking tray, lightly oiled
Combine the flour with the salt then rub in the diced butter using the tips of your fingers so the mixture looks like fine crumbs. If using easyblend dried yeast, mix it into the flour mixture. If using fresh yeast, crumble it into a small bowl and mix to a smooth liquid with a little of the water.
Make a well in the flour mixture. Combine the honey and water and pour into the well (add the yeast liquid if using fresh yeast). Mix to a soft but not sticky dough with your hand or with the dough hook attachment of a large food mixer.
Turn the dough out onto a lightly floured worksurface and knead thoroughly for 10 minutes – the dough can also be kneaded in the food mixer, using low speed, for 5 minutes. If the dough sticks to your hand, the worksurface or mixer bowl, work in a little extra flour – don’t be tempted to add too much flour. If the dough is stiff and dry, there are dry crumbs or the dough is difficult to work, then work in a little extra water. When thoroughly kneaded, the dough should feel very smooth and silky and very pliable. Knead in the sunflower seeds until the dough has an even texture.
Return the dough to the bowl then cover with a snap-on lid or slip it into a large plastic bag. Leave it in a warm spot until doubled in size – about an hour. The dough can also be left to rise for longer in a cooler temperature.
Punch down the risen dough to deflate then turn out onto a lightly floured worksurface and knead for a minute. To make bread rolls, divide the dough into 16 even-sized pieces, rolling in your hands to make neat balls. Roll in sunflower seeds and arrange on the baking trays, placed slightly apart. If making loaves then divide the dough in half, roll in sunflower seeds and set each on a baking tray. Slip the trays into one or two plastic bags and leave to rise until doubled in size – about 45 minutes for rolls, an hour for the loaves. Towards the end of the rising time heat the oven to 220°C, 425°F, Gas Mark 7.
Remove the trays from the bags and bake the rolls for 15 to 20 minutes until golden brown, and 30 to 35 minutes for the loaves. When cooked they will sound hollow when tapped underneath.
Cool on a wire rack. The rolls and loaves can be wrapped and frozen for up to a month.
Bakers’s Tip: the sunflower seeds can be replaced by pumpkin seeds, sesame seeds or walnut pieces. If using nuts do not use to top the rolls or loaves as they will get too brown.
