These tasty rolls are super with a sausage and a few onions, and maybe a smear of mustard. We quite often have them after a walk along the beach when we come back chilly and ready for something tasty and warming.
- 500 grams strong white flour
- 320 grams water with 10 grams of salt dissolved in it.
- 10 grams of easy yeast
- handful of mixed seeds to your taste
- 20 grams of butter
- Mix the yeast with the flour
- Pour in the water with salt dissolved in it
- Add the butter
- Mix with a food processor fitted with dough hooks for ten minutes or so until smooth
- Place dough on floured surface and flatten with a rolling pin
- scatter the seeds on top of the dough
- Roll the dough tightly
- Fold and flatten the dough a few times. This will spread the seed through the rolls
- Leave to prove for around an hour. Because it is wetter, it does tend to raise slightly quicker than a dry dough.
- Gently knock back, and weigh the entire dough lump
- Divide the total weight by ten
- Weigh ten evenly size pieces, and roll each on a slightly oiled work surface to make 10 rolls of equal length and thickness
- Place on baking trays with a gap almost as big as the rolls between
- Leave to prove until almost touching
- Bake in a pre-heated oven at 230 until the tops are slightly golden, approx 10 but no more than fifteen minutes. We are going for a moist soft roll that absorbs the juices from the sauteed onions and baked sausages, complemented by the mustard (Dijon is good).