Seeded Drop Rolls

This is bread-making as you've never seen before, in a matter of minutes these little rolls are ready. Now, they might look slightly odd, but who says it'll all about looks, it's what's inside that counts, right...

These are perfect if you need to bake something for a picnic and don't have time to make bread properly. They are good served with a little butter or cheese, or even on their own. 

Ingredients

225g gluten-free plain flour (or normal if you can)

2 tsp baking powder

½ tsp bicarbonate of soda

pinch of salt and pepper

50g butter

1½ tbsp sunflower oil

185ml skimmed milk with a squeeze lemon juice (or 185ml buttermilk if you have it)

60g sunflower seeds

Method
(1) Place the flour, baking powder, bicarb and salt and pepper into a bowl. Cut the butter into cubes and rub into the dry ingredients until it resembles coarse breadcrumbs. 
(2) Stir in the oil, milk and seeds and bring together. Don't overmix, you should have a soft dough.
(3) Drop tablespoonfuls onto greased baking trays (I made 18). Bake in a 220c/gas 7 preheated oven for about 12 minutes or until golden brown and crusty.


Serve
Eat hot with melted butter, or cold with cheese and salad. These rolls have quite a strong flavour, and taste a bit like soda bread. 

Based on 'Sunflower Drop Rolls' from Reader's Digest Baking Bible.