Seeded Sourdough Rolls

In a large bowl, combine the flour, sourdough starter, and warm water. Mix until a rough dough forms, then cover with a damp cloth and let it rest for 30 minutes.

After resting, add the salt and olive oil to the dough. Knead on a lightly floured surface for about 10 minutes until smooth and elastic.

Gradually knead in the mixed seeds until evenly distributed throughout the dough.

Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for 4-6 hours, or until it has doubled in size.

Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round roll and place them on a baking tray lined with parchment paper.

Cover the rolls with a cloth and let them rise for another 2-3 hours, or until puffy.

Preheat your oven to 220°C (200°C fan). Bake the rolls for 25-30 minutes, or until golden brown and hollow-sounding when tapped.

Allow the rolls to cool on a wire rack before slicing and serving.