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Mixed-seed rolls
Mixed-seed rolls
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a slice of delicious, soft pizza!
Ingredients:
  • 225.00 gm self-raising flour
  • 75.00 gm wholemeal self-raising flour
  • 1.20 gm salt
  • 30g butter, chilled, finely chopped
  • 40.00 ml pumpkin seeds (pepitas)
  • 40.00 ml sunflower kernels
  • 128.75 gm milk
  • 12.00 gm sesame seeds
  • 1 tsp poppy seeds
Instructions:
  • Heat your oven to a toasty 220°C (200°C fan-forced) and lay down a sheet of baking paper on a baking tray.
  • In a large bowl, combine the sifted flours and salt. Add the butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. Mix in the pumpkin seeds and sunflower kernels. Create a well in the center. In a jug, combine the milk and 1/2 cup of cold water. Set aside 2 teaspoons of the milk mixture. Pour the remaining milk mixture into the flour mixture. Use a flat-bladed knife to stir until a soft, sticky dough forms (avoid overmixing).
  • Transfer the dough onto a lightly floured surface and knead for 30 seconds until smooth. Divide the dough into 4 portions and shape each portion into an 8cm square before placing them on the prepared tray.
  • Brush each roll with the reserved milk mixture, sprinkle the tops with sesame seeds, and cut a 1cm-deep slit diagonally across each square. Sprinkle poppy seeds into the slits. Bake for 20 minutes or until the rolls sound hollow when tapped. Place on a wire rack and serve warm.

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