I’ve developed this recipe over the last few years. I like these rolls with soup, my kids like them with cheddar cheese in them (though that’s not to everyone’s taste – it brings to mind the cumin studded cheese you get in Amsterdam) and they are also very, very good filled with goat’s cheese and mango chutney. Or just have them plain, they’re still great!
- 500g strong white bread flour
- 15g salt
- 25g fresh yeast or 10g dried fast acting yeast
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 15g honey
- 50g soft butter
- 300ml tepid water
Combine the flour, salt, yeast, seeds and butter in a large bowl. Weigh the honey out into a jug or bowl and then add the tepid water and dissolve the honey. Now add this mixture to your other ingredients and bring together into a dough.
Turn out onto a floured surface and knead till smooth and elastic, 5-10 minutes. This dough is a bit sticky to start with because of the butter but keep going it will come together, you can add a little bit more flour if you like. Having a dough scraper (I use the spatula from my Magimix) to hand is a good idea here!
Put the dough back in the bowl, cover with cling film and leave to double in size, about 1.5 hours. When ready lightly grease a large baking tray. This quantity makes 12 rolls, I like to weigh the dough and measure them exactly but it’s not essential by any means. Divide your dough into 12 and shape each piece into ball, then lightly coat with flour and place on the baking tray. The dough is quite sticky so you should do this with a small pile of flour nearby that you can coat your hands in between each roll. Leave the rolls to prove again, this time for 1 hour.
While the rolls are proving heat the oven to 200C/Fan 180/Gas 6. Bake in the hot oven for 20 minutes till golden brown, remove and place on a wire rack to cool.