Sunflower and honey rolls
- June 2005
- Serves 12
- Hands on time 40 min, oven time 15 min, plus proving
Studded with sunflower seeds and sweetened with honey, these bread rolls smell – and taste – heavenly.
- Vegetarian recipes
- 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
- Put the Granary flour and strong white bread flour in a large bowl with the salt. Add the butter, then rub it in between your thumb and fingers until the butter breaks into tiny pieces.
- Stir in the yeast and use a measuring spoon to add 3 tablespoons of clear honey.
- Measure out 560ml warm water – it should be pleasantly warm when you dip your finger in. Pour it into the flours and stir with a wooden spoon. Now for the really gooey bit: 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.
- Sprinkle some flour onto a clean work surface, tip out the dough and cut it in half – it’s time to pull and stretch the dough for 10 minutes to make it springy and smooth. Knead each half of the dough separately.
- 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 (or line them with baking paper), then space the rounds well apart on them. (Or you can make 6 rolls and 6 mini sunflower pot loaves.)
- Put the extra 1 teaspoon honey in a small bowl and microwave on medium for 10 seconds to warm through (or warm in a pan). 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.
- Preheat the oven to 220°C/fan200°C/gas 7. Remove and discard the cling film. Ask a grown-up to 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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