Marigold bread rolls recipe

  1. This quantity makes between 15 and 20 rolls.
  2. To make the dough; into your mixer add the flour, semolina, olive oil, sunflower seeds, marigold petals, honey and yeast.
  3. Then pour in the lukewarm water.
  4. Let this mix on a low setting for at least 10 minutes, adding the salt at this point.
  5. If you don't have a mixer you can knead the dough by hand.
  6. Make sure it stays fairly moist as this will help it to rise.
  7. You can check when it is kneaded enough by doing the 'window test' (as shown in the video).
  8. When well kneaded, cover the bowl and leave to rise for an hour or so in a warm place where it should double in size.
  9. Tip the dough carefully onto a floured work surface and gently divide into balls of 40 - 50g in weight, using a digital scale to measure this quite accurately (if possible).
  10. Roll each ball in the palm of your hand and pull the sides down tucking the seam underneath.
  11. Use a pair of scissors to snip the balls of dough in a criss-cross fashion across the top or you can use a credit card (as shown in the video).
  12. Pull each section out from the centre point to form a rough petal.
  13. Once finished, each ball should look like a little flower.
  14. Alternatively, you can leave as round rolls.
  15. Put the dough flowers (or rolls) spaced apart on an oiled baking tray.
  16. Cover and leave for 30 -40 minutes in a warm place.
  17. Preheat the oven to 220c (425f), Gas Mark 7.
  18. If using an Aga, prepare the roasting oven.
  19. Bake the marigold bread rolls in the oven for 8-10 minutes or until lightly golden.
  20. Finish by brushing with olive oil and sprinkling on more marigold petals.
  21. The rolls are nice served warm or, once cooled, can be frozen until needed.

yeast, water, honey, semolina, salt, olive oil, sunflower seeds, handful, olive oil

Taken from www.lovefood.com/guide/recipes/12575/kerstin-rodgers-marigold-bread-rolls (may not work)

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