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1.Combine flours, salt, yeast, honey and the water in a medium bowl. Turn dough onto floured surface; knead 10 minutes or until smooth and elastic.
2.Place dough in an oiled bowl. Cover with plastic wrap; stand in a warm place 1 hour or until dough doubles in size.
3.Preheat oven to 200°C. Lightly flour a large oven tray.
4.Punch down dough with your fist. Knead dough on floured surface until smooth. Divide dough into 12 portions; knead until smooth into rounds. Combine seeds in a shallow bowl. Roll rounds in seeds to cover. Place three rounds, 1cm apart, in the center of oven tray. Position remaining nine rounds, 1cm apart, in a ring around the edge. Cover loosely with plastic wrap. Stand in a warm place 30 minutes or until risen slightly.
5.Remove plastic wrap. Spray rolls and tray lightly with a fine mist of water or sprinkle lightly with water.
6.Bake rolls 20 minutes or until browned and they sound hollow when tapped on the base. Remove rolls from tray in one piece; transfer to a wire rack to cool. Separate to serve.
If you have an electric mixer with a dough hook you can use it to knead the dough for 5 minutes. Rolls are best served slightly warm on the day of baking. They are not suitable to freeze.Note