- 250g strong plain white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp caster sugar
- 1 tsp paprika
- 2 tsp poppy seeds, plus extra for sprinkling
- 1 tsp fast-action yeast
- 150ml warm water
- 2 tbsp tomato purée
- A little vegetable oil, for greasing
- Mix together the flour, salt, sugar, paprika and poppy seeds in a large bowl. Stir in the fast-action yeast.
- Combine the water and tomato purée thoroughly. Add to the flour mixture and use your hands to bring the mixture together to form a soft dough.
- Dust a work surface with a little flour. Turn the dough onto this and knead for 8-10 minutes until smooth and elastic. Put the ball of dough into a lightly greased bowl and cover with cling film. Leave in a warm, draught-free place for about an hour, or until roughly doubled in size.
- Turn out the dough and knead lightly for a few seconds. Cut into 12 even-sized pieces and form into sausage-shaped rolls.
- Lightly grease the compartments in the mould with a little vegetable oil. Place the rolls in the mould and brush the surface with a little water, then sprinkle the extra poppy seeds on top. Leave in a warm, draught-free place until roughly doubled in size.
- Preheat the oven to 210°C/Gas 7. Bake the rolls for 12-15 minutes until risen and cooked.
Tip: You could use sesame seeds instead of poppy seeds.