Name: Crusty seed rolls
Cook time: 80 min
Total time: 80 min
Ingredients: 3 teaspoon (10g) dried yeast; 3/4 cup (180ml) warm water; 2 teaspoon caster sugar; 2 cup (300g) white plain flour; 1/2 cup (75g) wholemeal plain flour; 1 teaspoon salt; 30 gram butter, melted; 1/2 cup (125ml) warm milk; 1/4 cup (50g) pepitas (pumpkin seeds); 1/4 cup (35g) sunflower seeds; 1 tablespoon linseeds; 1 egg yolk, beaten lightly; 2 tablespoon pepitas (pumpkin seeds), extra; 2 tablespoon sunflower seeds, extra; 1 tablespoon linseeds, extra; 1 teaspoon salt, extra

Ingredients

3 teaspoon (10g) dried yeast

3/4 cup (180ml) warm water

2 teaspoon caster sugar

2 cup (300g) white plain flour

1/2 cup (75g) wholemeal plain flour

1 teaspoon salt

30 gram butter, melted

1/2 cup (125ml) warm milk

1/4 cup (50g) pepitas (pumpkin seeds)

1/4 cup (35g) sunflower seeds

1 tablespoon linseeds

1 egg yolk, beaten lightly

2 tablespoon pepitas (pumpkin seeds), extra

2 tablespoon sunflower seeds, extra

1 tablespoon linseeds, extra

1 teaspoon salt, extra

Method

1.Whisk yeast, water and sugar in a small bowl until yeast dissolves. Cover; stand in a warm place about 10 minutes or until frothy.

2.Sift flours and salt into a large bowl; stir in yeast mixture, butter, milk and seeds. Knead dough on a floured surface about 5 minutes or until smooth and elastic. Transfer to an oiled large bowl. Cover; stand in a warm place about 1 hour or until dough has doubled in size.

3.Punch down dough; knead on a floured surface until smooth. Divide dough into 12 portions; shape each portion into a round roll. Place on an oiled oven tray, cover; stand in warm place about 15 minutes or until doubled in size.

4.Preheat oven to 200°C/400°F.

5.Using a sharp knife, slash the top of each roll. Brush rolls with egg yolk; sprinkle with extra seeds and salt, pressing down lightly.

6.Bake rolls about 25 minutes or until they sound hollow when tapped.

These rolls are best eaten on the day they are made. They can be frozen for up to three months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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