In the bowl of your stand mixer, place flour, salt, seeds and butter.
In a measuring jug, combine milk, eggs and yeast. Mix well.
Add milk mixture to the dry ingredients and mix with a dough hook (on a low speed) until combined completely.
Increase speed of stand mixture and knead until dough is elastic and shiny.
Place in a large, greased glass bowl and allow to double in size.
Knock back the dough and divide into 8 equal pieces.
Shape into round or oblong shapes and place on a greased baking sheet.
Allow to prove again for at least 30 to 45 minutes.
Bake in a preheated oven at 200C for 10 minutes, reduce the temperature to 180C for a further 10 to 12 minutes.
Remove from the oven and enjoy warm or store in an airtight container once cooled completely.
Servings 0