Seeded hamburger rolls

As good as it gets, seeded hamburger rolls

Since I have started baking my own bread and rolls, store rolls are disappointing, lacking in texture and substance. I have added some seed mix out of curiosity, and it worked great.

Make a standard white bread dough and leave to rise until double in size – about an hour. Knock down and divide into more or less similar size chunks. Make into balls by folding the dough from the top and crimping the folds at the bottom. Recipe revised: do not add seeds at this point.

Arrange rolls on a greased (spray n cook) baking tray, leaving space for them to rise and spread out a bit. Let rise to about double in size – about an hour. Brush with milk, spoon on seeds on each roll and gently spread with your finger. The milk will help the seeds stick after baking.

The breadrolls after rising for an hour. You can see what I meant by leaving a bit of space.

Bake at 220°C for about 20 minutes. Leave to cool on an oven rack.

Seeded hamburger rolls, ready to eat right now, but still good the following day.

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