Seeded Finger Rolls

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


  1. Mix the yeast with the flour
  2. Pour in the water with salt dissolved in it
  3. Add the butter
  4. Mix with a food processor fitted with dough hooks for ten minutes or so until smooth
  5. Place dough on floured surface and flatten with a rolling pin
  6. scatter the seeds on top of the dough
  7. Roll the dough tightly
  8. Fold and flatten the dough a few times. This will spread the seed through the rolls
  9. Leave to prove for around an hour. Because it is wetter, it does tend to raise slightly quicker than a dry dough.
  10. Gently knock back, and weigh the entire dough lump
  11. Divide the total weight by ten
  12. Weigh ten evenly size pieces, and roll each on a slightly oiled work surface to make 10 rolls of equal length and thickness
  13. Place on baking trays with a gap almost as big as the rolls between
  14. Leave to prove until almost touching
  15. 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).