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Seed rolls

  • 2:15 Prep
  • 0:25 Cook
  • Makes 12
  • Advanced


  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 1 1/2 cups bread flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 egg, lightly beaten
  • 1/2 cup oatmeal
  • 1/2 cup rolled oats
  • 1 1/2 tablespoons linseeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt


  • 1
    Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  • 2
    Sift flour into a large bowl. Add oatmeal, oats and linseed. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
  • 3
    Using your fist, punch dough down. Knead until smooth.
  • 4
    Grease a 6cm-deep, 22cm round cake pan well with olive oil cooking spray or olive oil. Roll dough into 12 balls. Place 9 balls around edge of pan and 3 in centre.
  • 5
    Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Sprinkle with seeds and salt. Bake for 25 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.

Source: taste.com.au


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