Sunflower and honey rolls

Method

1. Put the Granary flour and strong white bread flour in a large bowl with the salt. Add the butter, then rub it in between your thumb and fingers until the butter breaks into tiny pieces.

2. Stir in the yeast and use a measuring spoon to add 3 tablespoons of clear honey.

3. Measure out 560ml warm water – it should be pleasantly warm when you dip your finger in. Pour it into the flours and stir with a wooden spoon. Now for the really gooey bit: use your hand to mix all the flour into a dough until it leaves the sides of the bowl clean. Add a little more flour if it’s quite sticky.

4. Sprinkle some flour onto a clean work surface, tip out the dough and cut it in half – it’s time to pull and stretch the dough for 10 minutes to make it springy and smooth. Knead each half of the dough separately.

5. Shape each piece of dough into a ball and cut each into 6 equal pieces to make 12 in total. Roll each piece into a smooth round. Grease 2 baking trays (or line them with baking paper), then space the rounds well apart on them. (Or you can make 6 rolls and 6 mini sunflower pot loaves.)

6. Put the extra 1 teaspoon honey in a small bowl and microwave on medium for 10 seconds to warm through (or warm in a pan). Add the milk and mix, then brush a little over each roll, sprinkling some sunflower seeds over each. Rub some butter on 1 side of 2 large pieces of cling film and place greased side down over the baking trays. Put in a warm place for 30 minutes, or until the rolls have doubled in size.

7. Preheat the oven to 220°C/fan200°C/gas 7. Remove and discard the cling film. Ask a grown-up to put the rolls in the oven and bake for 15 minutes, until golden brown and the bases are firm when tapped. Cool for at least 15 minutes before eating.