Flowerpot rolls

These neat little rolls can be baked in silicone pop-over moulds that

look like extra-deep muffin cups.

SHAPING AND PROVING ABOUT 11/4 HOURS

COOKING ABOUT 10 MINUTES

Makes 12

oil, for brushing

1 quantity rested Basic Brown Dough

2 tablespoons pumpkin seeds, to finish

1 Heat the oven to 240°C (220°C fan oven/475°F), gas mark 9. Brush the

inside of 12 small and seasoned flowerpots with oil and set them on a tray,

or use silicone pop-over moulds, also set on a tray.

2 Turn the risen dough out of its bowl onto a lightly floured worksurface,

using the scraper to help it on its way without too much stretching or

tearing. Divide the dough into 12 equal pieces. Form each piece into a tight

ball by repeatedly bringing an edge to the centre and pressing firmly, and

drop them into the flowerpots or moulds. Cover and leave to prove until

almost doubled in volume. Mist the tops with water and sprinkle with

pumpkin seeds.

3 Mist the oven (see here) and slide in the tray. Reduce the heat to 220°C

(200°C fan oven/425°F), gas mark 7, and bake for 10–12 minutes. Turn out

of the moulds and cool a little on a wire rack. Serve warm.