Categories: June

Ingredients

• 400g Granary malted brown bread flour
• 400g strong white bread flour, plus extra for dusting
• 2 tsp salt
• 25g butter, cubed, plus extra for greasing
• 7g sachet fast-action dried yeast
• 3 tbsp clear honey, plus 1 tsp extra
• 2 tbsp milk
• 4 tbsp sunflower seeds

Directions

1. Put the Granary flour and strong white bread flour in a large bowl with the salt. Add the butter, then rub it in until the butter breaks into tiny pieces.

2. Stir in the yeast and add 3 tablespoons of clear honey.

3. Pour 560ml warm water into the flours and stir with a wooden spoon. Use your hand to mix all the flour into a dough until it leaves the sides of the bowl clean. Add a little more flour if it’s quite sticky.

4. Sprinkle some flour onto a clean work surface, tip out the dough and cut it in half. Knead each half of the dough separately for 10 minutes.

5. Shape each piece of dough into a ball and cut each into 6 equal pieces to make 12 in total. Roll each piece into a smooth round. Grease 2 baking trays, then space the rounds well apart on them.

6. Put the extra teaspoon honey in a small bowl and microwave for 10 seconds to warm through. Add the milk and mix, then brush a little over each roll, sprinkling some sunflower seeds over each. Rub some butter on 1 side of 2 large pieces of cling film and place greased side down over the baking trays. Put in a warm place for 30 minutes, or until the rolls have doubled in size.

7. Preheat the oven to 220˚C/fan 200˚C/gas 7. Remove and discard the cling film. Put the rolls in the oven and bake for 15 minutes, until golden brown and the bases are firm when tapped. Cool for at least 15 minutes before eating.

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