Method Mix all of the ingredients together in a bowl and knead for ten minutes, alternatively, use a mixer. Cover the dough and allow to prove for 90 minutes Knock back the dough to remove the air and split dough into 8 equal pieces Shape each piece into a ball Take a length of string and wrap it around the ball of dough dividing it into 8 sections:
Pop a pumpkin seed in the middle as the stalk Cover and leave to prove for a further 40 minutes while the oven preheats to 180 degrees Bake in the oven for 15-20 minutes Remove from the oven, if they’re cooked, they will sound hollow when you know the bottom Allow to cool and then eat up or wow your friends!
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.