Buttermilk, Honey & Poppy Seed Rolls

Light but firm, with a nice semi-sweet flavour, these lovely looking rolls are perfect with jams and curds or cheese and pickle or a salad.

IMGP3875 Fri 9th - Buttermilk, Honey & Poppy Seed rolls - 7+

         Servings: 10 – 12 rolls                                                                          Difficulty: Easy
                  Time: 40 minutes hands on + at least 2 hours rising & baking time

IMGP3882 Fri 9th - Buttermilk, Honey & Poppy Seed rolls - 7+


500g/1lb 2oz strong white bread flour
7g salt
50g/1.75oz butter, softened
300ml/10fl oz buttermilk
An egg
2 – 3 tbsp runny honey
– About 25g/1oz poppy seeds ( a little goes a long way)
1/2 egg, beaten – to glaze


1. Put all the ingredients* in a large mixing bowl and mix well. Either mix by hand or use a stand mixer with the paddle tool fitted. (* You may prefer to add the poppy seeds after the first rise, which I did.)
2. If kneading by hand, tip the dough out onto a lightly floured surface and knead for 8 – 15 minutes. Or, in a stand mixer, use the dough hook on slow speed for 7 – 10 minutes.
3. Put the dough in a lightly oiled bowl covered with cling film or a damp tea towel and leave until doubled in volume (1 – 2 hours)
4. Line two baking trays and dust lightly with flour.
5. Tip the risen dough onto a lightly floured surface and “knock back”, punching out any air. Fold it over on itself a few times then flatten it to add the poppy seeds if not already in the mixture. Fold the dough into a ball then divide it into rolls. (Judge the size either by eye or weigh the ball of dough and divide it into the number of rolls required. This recipe give 10 medium sized rolls)
6. Using cupped hands, pull or drag the surface of each roll around and under itself, pinching together any loose ends. (The aim is to have the outer surface taut.) Space the rolls well apart on the baking trays and put each tray inside a large plastic bag for the second rise. (White swing bin liners are ideal.) Inflate the bag and tuck the ends under the baking tray to retain the air. Leave for about 40 – 50 minutes.
7. Meanwhile heat the oven to 220C / Fan 200C / 425F / Gas 7.
8. Cut 2 – 3 slashes diagonally across the tops of the risen rolls with a very sharp knife or razor blade. Brush the tops with beaten egg and bake for 13 – 18 minutes. Cool on a wire rack.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click This link.

Here are three quite different breads that I hope you try:

Cheese and Onion Soda Bread

Rye & Wholemeal Apricot English Muffins

Ridiculously easy No-knead bread

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Bread Baking

Best wishes