Mini Kipfel with seeds

If you like seeds, specially sesame seed, this bread roll is for you. Basic Kipfel with with seeds worked into the dough. Slightly sweet and salty, with a touch of nutty taste from the seeds.

500g Bakers Flour (Plain flour also ok)

2 Teaspoon of Salt

12g Instant dry yeast

1 tablespoon of Sugar

100G Butter

200ml warm Milk ( I have substituted this with my fresh Kefir)

Sesame seed, Hemp seed, Flax seed, Pumkin seed - about 2 tablespoon of each.

2 Tablespoon of finely grated tasty cheese

Mix all ingredients an knead the dough for about 5-10 minutes.

Rest for 1 hour.

Divide the dough into 3 equal portions, shape them to a ball.

Rest for 20 minutes.

Roll out each ball to a round shape, about 5mm thick.

Cut each circle to 8 wedges.

Roll up each from the wide end towards the narrow, shape it slightly by the palm of your hand.

Rest for 15 minutes.

Dip them each into a pot of boiling salty water for 10 seconds.

Brush the top with egg wash, and sprinkle with black sesame seed.

Bake in 200c oven for 20 minutes.

Cool on a wire rack.