- 0:15 Prep
- 0:20 Cook
- Makes 4
- Capable cooks
Grab a slice of the action with this doughy delight.
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 cup wholemeal self-raising flour
- 1/2 teaspoon salt
- 30g butter, chilled, finely chopped
- 2 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons sunflower kernels
- 1/2 cup milk
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
Method
- Step 1Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper.
- Step 2Sift flours and salt into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Stir in pumpkin seeds and sunflower kernels. Make a well in centre. Combine milk and 1/2 cup cold water in a jug. Reserve 2 teaspoons milk mixture. Add remaining milk mixture to flour. Using a flat-bladed knife, stir to form a soft, sticky dough (don’t overmix).
- Step 3Turn dough out onto a lightly floured surface. Knead for 30 seconds or until smooth. Divide into 4 portions. Form each portion into an 8cm square. Place on prepared tray.
- Step 4Brush each roll with reserved milk mixture. Sprinkle tops with sesame seeds. Cut a 1cm-deep slit diagonally across each square. Sprinkle poppy seeds into each slit. Bake for 20 minutes or until rolls sound hollow when tapped. Place on a wire rack. Serve warm.
Nutrition
1692 kj
Energy
16g
Fat Total
5.9g
Saturated Fat
5.6g
Fibre
11.9g
Protein
23mg
Cholesterol
852mg
Sodium
50.3g
Carbs (total)
All nutrition values are per serve
Notes
Cooking class: Shaping: Divide dough into 4 portions. Using hands, press down on top and sides of portions to shape into a square.
- Author: Lucy Nunes
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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