Light and soft Golden Seeded Bread Rolls, perfect with your favourite sandwich filler or served alongside a hot bowl of soup. Free yourself from recipes and use the ratio method to make your own bread rolls.
Place your mixer bowl on the scale and measure out the flour.
Zero the scale and add in the egg and water. Add the salt to one side and the yeast to the other side.
Fit the paddle attachment and let the machine knead for 7-10 minutes.
The dough is ready when you can stretch it out until it becomes translucent with tearing.
Form the dough into a ball and lightly oil (pour a teaspoon of olive oil into your hands and coat the ball of dough. Let it sit in the mixing bowl, covered with lightly greased cling film or a damp towel, for a good 45 minutes or until it's doubled in size.
Once your dough has risen to double it's size, turn it out onto a lightly floured work surface and portion off into 10 pieces. You can weigh out the pieces if you want them to be really accurate.
Shape each piece into a round and place on a lightly greased baking tray and cover with more greased cling film. Let them rest at room temperature for at least another 45 minutes. Or, leave to rise slowly in the fridge for 24 hours to 3 days (see notes in text).
Pre-heat your oven to 220C/425F/Gas 7
When the final proving has taken place, brush the tops lightly with some the beaten egg mixture and then scatter over some seeds. I used poppy and sesame seeds.
Place the seeded rolls into a pre-heated oven and bake for 12-15 minutes or until golden brown on top. Tap the bottoms and they should sound hollow.
Cool on a wire rack and consume on the day. Otherwise they freeze well and keep for 3 months.