Lester’s Poppy Seed Bread Rolls

I use a Kenwood KMIX stand mixer for this. Add the flour to the bowl, put the yeast and salt on opposite sides and then add the other dry ingredients.

Using the dough hook start the mixer on very slow and add the olive oil and water. Turn the speed up slowly to 3.5 and mix for 7-8 mins.

Once it looks smooth and silky put it into a well-oiled bowl and cover for about 2 hrs until it has doubled in size.

Knock back the dough by kneading the air out of it. Divide it into 8 and make round rolls. Place them on a lined baking sheet, cover and prove for 1 hr until doubled in size.

Heat the oven to 220C/200C fan/Gas 7. Glaze with a beaten egg and sprinkle with poppy seeds. Bake for 15 – 20 mins until golden brown. Cool on a wire rack.