I managed to make these rolls in just over an hour the other day – albeit with the aid of a little modern technology.  .  Either use a 500g bread mix (I used Wright’s mixed seed) or make a basic mix yourself (500g strong bread flour, 320ml warm water, 1tsp fast acting yeast, 1tsp sugar, 1tsp salt).  Put it in the bread maker and set it to ‘Pizza’ – I think most bread makers have  this setting – on mine it mixes the dough, kneads it, and then proves it for about 30 mins, but doesn’t bake it (the overall time is 45 minutes).    While this is happening, heat the oven to fan 200C, grease a baking tray, sprinkle a large dinner plate with flour and beat up an egg into a cup.

As soon as the bread maker is finished, tip the dough out and quickly divide into 8 pieces.  Shape them into rolls and put them on the floured plate.  Turn the microwave to 10% power (or defrost if similar) and cook for 4 minutes (keep an eye on them during this and be ready to turn off quickly if it looks to be actually cooking).  The rolls should be risen a bit after this – they will rise more in the oven.  Brush quickly with the egg and sprinkle with some seeds.  Slam in the oven and cook for about 15 minutes or until brown and sounding hollow when tapped.

This really works as you can see in the picture – they also tasted very nice.  They were also absolutely huge – much better risen than my usual method of making them.

So today, I had a go at making my own – I couldn’t find a recipe which had that high a concentration of linseeds but I tried this. 150g strong white flour, 200g strong wholemeal flour, 30g oats, 30g golden linseeds, 1 tsp yeast, 1 tsp honey, 1 tsp salt – put in bread maker with 200ml milk and 50ml warm water (N would be proud of me here with all these metric measurements). Here comes my favourite trick – put in the bread maker on the ‘pizza’ setting which only takes 45 minutes, but kneads the dough and starts to prove it. Remove from breadmaker, form into rolls and place on a greased baking tray. Leave in a warm place until doubled in size, then brush with milk (or egg). Cook at 200C for 15 to 20 minutes or until brown and sound hollow when tapped on the bottom.

They actually turned out pretty well and were very tasty. A trifle dry though, so next time I will put in more liquid. I also think a higher concentration of linseeds would be good, so remove some flour and add extra of those.