Spicy and Seedy – two types of roll

Servings: Makes 5 or 6 small rolls of each type
Time: About 2 hr 45 min including rising time
Difficulty: Easy

Two quite different, but equally tasty, types of roll from one batch of dough


  • 250g/9 oz strong white flour
  • 250g/9 oz wholemeal bread flour
  • 10g/about 1/3 oz salt
  • 7g/about 1/4 oz instant yeast
  • 75ml/3fl oz olive oil
  • 250ml/9fl oz water
  • around 100g/3.5 oz seeds of your choice
  • 1 tsp paprika (or 2 tsp if you want them very spicy)
  • 1 tsp chilli powder (or 2 tsp as above)


  1. Mix flours, salt and yeast in a bowl. (Keep the salt and yeast well apart until mixed into the flours.)
  2. Add the olive oil and mix, either by hand or in a stand mixer with the paddle tool.
  3. If using a stand mixer, change tools and fit the dough hook. Otherwise, pour the dough out onto a lightly floured surface. Knead until smooth and elastic-like (10 – 12 minutes by hand, about 6 – 7 minutes with the dough hook.
  4. Round the dough into a ball and place into an oiled bowl. Cover with cling film or a damp tea towel and leave for at least an hour to double in size.
  5. Line two baking trays.
  6. When the dough has doubled, take it out and punch it down, then divide into two halves.
  7. Add seeds into one half and the spices into the other.
  8. Weigh each half then divide into the number of rolls required (5 or 6 small ones)
  9. On a lightly floured surface create “tight” balls of each weighed piece and pinch together any loose dough underneath each ball of dough. (You’re aiming for a taught outer surface)
  10. Space the rolls out on the baking trays and put each tray inside a plastic bag for their second rise. (The white “swing bin” liners are an ideal size.) Inflate the bag and fold loose bits under the baking trays. Leave for about 30 – 40 minutes. Halfway through this time turn the oven on to heat up to 220 degrees C/Gas 7 (Fan oven 200C)
  11. When they’ve risen, use a very sharp knife or razor blade to cut slashes across each roll. Then either brush each roll with beaten egg or dust with flour; possibly add seeds to the seedy rolls.
  12. Bake for about 15 minutes (check after 12)