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1. Sieve flour
2. Dissolve yeast in the water
3. Place flour and other dry ingredients in mixing bowl, then p[lace water with yeast on top. Mix on speed 1 using a dough hook for 10 minutes
4. Cover with cling film and rest for 1 hour IN A LARGE BOWL IN THE WARMTH
5. Knock back dough and scale into 50g pieces. Shape rolls and line onto baking trays
6. Prove rolls until double in size. Spray or brush with water and dip into seeds THEN PROVE UNTIL DOUBLE IN SIZE.
7. Bake immediately at 230®C for 10- 15 minutes
8. Allow to cool on wire rack