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Yields8 Servings
 4 cups bread flour
 5 ml salt
 10 g yeast
 350 ml milk
 60 g soft buter
 2 eggs
 120 g mixed seeds (pumpkin, poppy, sesame and sunflower)
1

In the bowl of your stand mixer, place flour, salt, seeds and butter.

2

In a measuring jug, combine milk, eggs and yeast. Mix well.

3

Add milk mixture to the dry ingredients and mix with a dough hook (on a low speed) until combined completely.

4

Increase speed of stand mixture and knead until dough is elastic and shiny.

5

Place in a large, greased glass bowl and allow to double in size.

6

Knock back the dough and divide into 8 equal pieces.

7

Shape into round or oblong shapes and place on a greased baking sheet.

8

Allow to prove again for at least 30 to 45 minutes.

9

Bake in a preheated oven at 200C for 10 minutes, reduce the temperature to 180C for a further 10 to 12 minutes.

10

Remove from the oven and enjoy warm or store in an airtight container once cooled completely.

Ingredients

 4 cups bread flour
 5 ml salt
 10 g yeast
 350 ml milk
 60 g soft buter
 2 eggs
 120 g mixed seeds (pumpkin, poppy, sesame and sunflower)

Directions

1

In the bowl of your stand mixer, place flour, salt, seeds and butter.

2

In a measuring jug, combine milk, eggs and yeast. Mix well.

3

Add milk mixture to the dry ingredients and mix with a dough hook (on a low speed) until combined completely.

4

Increase speed of stand mixture and knead until dough is elastic and shiny.

5

Place in a large, greased glass bowl and allow to double in size.

6

Knock back the dough and divide into 8 equal pieces.

7

Shape into round or oblong shapes and place on a greased baking sheet.

8

Allow to prove again for at least 30 to 45 minutes.

9

Bake in a preheated oven at 200C for 10 minutes, reduce the temperature to 180C for a further 10 to 12 minutes.

10

Remove from the oven and enjoy warm or store in an airtight container once cooled completely.

Multiseed Bread rolls

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