Poppy Seed and Brown Linseed Topped White Mini Rolls

Here’s a recipe for 16 white rolls sprinkled with poppy seeds and brown linseeds:


  • 500g strong white flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tbsp butter, softened
  • 300ml warm water
  • 1 egg, beaten
  • 2 tbsp poppy seeds
  • 2 tbsp brown linseeds


  1. In a large bowl, mix together the flour, yeast, salt, and sugar.
  2. Add the softened butter and mix until the mixture resembles breadcrumbs.
  3. Make a well in the center and pour in the warm water.
  4. Mix the dough until a smooth and elastic dough forms.
  5. Knead the dough on a floured surface for 10 minutes.
  6. Place the dough in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
  7. Once risen, punch the dough down and knead for a few minutes to remove any air pockets.
  8. Divide the dough into 16 equal pieces and shape each piece into a small round roll.
  9. Place the rolls on a baking sheet lined with parchment paper.
  10. Brush each roll with beaten egg and sprinkle with poppy seeds and brown linseeds.
  11. Cover the rolls with a damp cloth and let them rise again for 30 minutes.
  12. Preheat your oven to 200°C (400°F).
  13. Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  14. Remove from the oven and let cool on a wire rack.
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