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Scrummy seeded white / wheat rolls

They have a lovely nutty flavour and work well as a lunch time sandwich staple, toast, accompaniment to soup, or are delicious with spread with butter, jam, or both! Adapted from a bread-maker white bread roll recipe. It makes 6 very large (bap size) rolls or 8 medium rolls, as shown in the picture.

Use the dough setting on your breadmaker for this recipe.

Place the list of ingredients in the pan of the bread machine in the order identified or recommended by the manufacturer of your machine.


In addition to the quantities below, you will need a little white bread flour for kneading the dough into roll shapes plus a tablespoon of milk and a tablespoon of 5 seed blend for topping the rolls.

300ml warm water
1tbsp skimmed milk powder
2tbsp (1oz) very soft (or melted) butter
2tbsp sugar
1 1/2 tsp salt
368g Finest Bakers White Bread Flour - No.1 (101)
100g Organic 100% Wholemeal Flour (205)
2 1/2 tbsp 5 Seed Blend (401)
1 1/2 tsp fast action yeast


Use the dough setting.

Once the cycle is complete, remove the dough from the pan onto a lightly floured surface.

Knead the dough for about a minute to give it an even consistency.

Divide the dough into 6 or 8 equal parts and shape into rolls.

Place the rolls on a greased baking tray or line the tray with greaseproof paper.

Lightly brush the tops with milk and sprinkle the top of each with 5 seed blend. Cover and place in a warm location for 20-25 mins, until they have roughly doubled in size.

Bake for 15-20 minutes at 190C (170C fan, gas mark 5, 375F).
Place on a wire rack to cool.