This is a basic white bread roll recipe and instead of the cumin seeds on top you could use poppy seeds, sunflower seeds, sesame seeds or even oats.
I use my KitchenAid to make bread because I’m usually short on time. If you don’t have a mixer then just mix everything by hand and allow a good 45 minutes to do so. You’ll also notice the measurement for water is in grams. This isn’t a typo. It is just more accurate than looking for the absolute correct ml on the measuring jug!
- 500g strong bread flour
- 1 tsp salt
- 1 tsp ground cumin/cumin powder
- 8g instant yeast
- 350g warm water
- 3-4 tbsp of cumin seeds
To make them
- Preheat the oven to 220C.
- Line a 2 baking trays with greaseproof paper and set aside.
- Put the dough hook on the KitchenAid or mixer.
- Measure out the flour and remove 2 cups worth into a small bowl.
- Put the flour, salt and yeast in the KitchenAid
- Mix on speed 2 for 2 minutes.
- Slowly add the water (keep mixing).
- Mix for 1-2 minutes.
- Slowly add the remaining flour and then leave this to mix for a further 5 minutes.
- Take the dough out of the Kitchen Aid and spread it out flat with the palm of your hand onto a lightly oiled surface.
- Fold the dough over and knead by hand til the dough is springy and bounces back when touched. I usually do this for about 10 minutes.
- Put the dough in a large bowl , cover this with a dry teatowel and put it in a warm place for an hour or until it has doubled in size.
Shaping the rolls
- Turn the dough out onto a floured surface.
- Cut the dough in 2 halves.
- Then cut each half into 3.
- Then cut each of the 3 pieces in half resulting in 12 equal pieces.
- Flatten each portion and then bring the outer edges into the middle.
- Push down and turn this over and you should have a nice little ball shape.
- Place the balls on a baking tray taking care to leave space between them for rising.
- Brush the tops with a little water and then sprinkle over some cumin seeds.
- Cover the rolls with a dry teatowel and leave in a warm place to rise for about an hour.
- Just before they go into the oven, take a shot glass full of water and throw it into the base to create some steam. Quickly put the rolls into the oven after you’ve done this and you’ll get a nice crust 🙂
- Bake them at 220C for 15-20 minutes until golden brown.
I eat these with sweet potato hummus, some simple salad or with curries instead of chappattis. Strange as it seems, after years of making piles and piles of chappattis I prefer the process of bread making!