- 330g FG Roberts Cottage Bread Mix
- 5g dry active yeast
- 5 to 6ml white vinegar
- 5 to 6ml oil
- 4 to 6ml clear honey (optional)
- 400ml warm water
- Seeds of your choice
- Place the water in a plastic bowl. Sprinkle the yeast over the surface. Add the vinegar, oil and honey.
- Stir gently with a spoon or fork until the yeast is dissolved (approx. 1 minute), then leave until the yeast starts to form bubbles (approx. 15 minutes).
- Place bread mix in a bowl. Form a well in the bread mix and add the liquid, mixing with a sturdy spoon until all the dry ingredients are well combined and a soft moist dough forms (1 to 2 minutes). Use a spatula to scrape down all the dough from the bowl edges. Cover with cling film or a tea towel and allow to rise in a warm spot until risen and spongy (about 60 minutes).
- Using a spatula, tip once risen dough onto a floured or lightly oiled board. Knead dough for 1-2 minutes. Do not over work. Then cut into 10 equal pieces.
- Shape into your favourite roll styles, ensuring the seam sits underneath each final shaped roll.
- Place the shaped dough onto a warm baking paper lined tray. Cover the tray with cling film or a tea towel and leave aside in a warm place to rise. When rolls have nearly doubled in size (about 60 minutes) they are ready to bake.
- You can dust the surface with flour, or brush milk, water or oil generously over the surface. This will ensure the seeds stay on the rolls and the milk or oil will give a crunchy golden crust. You can sprinkle on seeds or leave plain.
- Place in a pre-heated oven and bake for 10 minutes at 200C, then a further 50-60mins at 175C. (fan forced oven). Add a small oven proof dish of water on the bottom oven rack to help achieve a crunchy consistency.
- Remove rolls from the oven tray after baking and allow to fully cool on a rack before slicing