These poppy seed rolls are absolutley delicious and make a great breakfast!

If you like this recipe you would 100% check out our bread class! It is a 4 hour class and you learn how to make Diana’s Bread, Focaccia, Pitta Bread, Soda Bread and a Sweet Dough – sounds pretty awesome doesn’t it! 

(Makes 4 bread rolls)

250g strong bread flour
1 sachet fast-action dried yeast
5g salt
1 tbsp olive oil
170ml warm water
extra flour for dusting
oil for greasing bowl
1 egg, beaten lightly
poppy seeds


In a bowl, stir the flour, yeast and salt together and add the water and oil. Mix until a  dough is formed.

Remove from the bowl and knead the dough until silky, stretchy and smooth.

Put the dough back in the bowl and cover with a plate or a shower cap and put into a 50C oven for 45 minutes until doubled in size.

Knockdown and knead into a log and divide into 4 equal sections. Roll each section into a ball and cup the dough underneath until perfectly round. Brush with egg wash and sprinkle with poppy seeds.

Using the dough scraper cut into the middle of the ball a criss-cross right to the base and turn inside out.

Put back in the oven at 50C for 45mins.

Take out and raise the temperature to 200C.

Bake for 20-25 minutes until a hollow base.