Butter rolls with seeds

My adventure with bread in Scotland started with toast bread. I managed to survive on eating it for two months, then I couldn't look at him. Neuter. Tasteless. No crunchy skin. And unfortunately not burnt. This was my indicator of the most delicious bread. Dark brown and moreover burned at the bottom. That is why I always bought the darkest loaves in Poland. Their taste was wonderful. It was hard for me to find myself without good bread in Scotland. Until I discovered bread from Sainsbury's. It was not the same Polish wheat or wholemeal bread. It resembled a bread roll, just bigger. I kept trying. I started buying brown bread with grains. And finally, I felt like in paradise. For a year and a half, wholemeal bread with sunflower and pumpkin seeds reigned on my table, with a slightly bitter taste, a bit burnt (and yes, I was still searching for the most burnt ones). One day I went to Sainsbury's for bread. An empty space on the shelf appeared to my eyes. I chose another one, but it wasn't the same. I didn't meet my favourite for the next two weeks. And then the idea of ​​baking my own bread came to my mind.
I found a recipe for a simple bread for Moje Wypieki, a recipe blog that I fell in love with before. This is how my adventure with bread began, which lasts almost 4 years. I also discovered the recipes for tasty rolls, which I change depending on the level of creative production and the state of inventory on the shelves.
This morning I finished the bread with a mix of flour and grains. That is why I said that the time has come for butter rolls, baked on a mix of wholemeal, spelt, and wheat flour. In the recipe, you will find information about 450g of flour - mix at will until you find the taste and texture that suits you.

BUTTER ROLLS WITH SEEDS
450g wheat flour (I mixed 250g wholemeal flour, 50g spelt flour and 200g wheat flour)
1 tbs sugar
2 tsp of salt
50g melted butter
7g dried yeast
280ml warm milk (plus a little to spread on rolls)
1 tsp cumin
1 tbs sunflower seeds
1 tbs of pumpkin seeds

1. Mix flour with dried yeast. Add sugar, salt, cumin, sunflower seeds and pumpkin seeds. Mix.
2. Add milk and melted butter.
3. Make the dough so that it is very flexible and soft.
4. Form a ball from the dough. Put it in a bowl sprinkled with flour and cover with a cloth. Set aside in a warm place for 1.5 hours to double in volume.
5. Knead the dough again. Divide them into 8 equal parts.
6. Form balls of dough. Lay them on a baking tray lined with baking paper at considerable intervals.
7. Cut a cross on each bun and put it, covered with a cloth, in a warm place for about 30 minutes (to double the volume).
8. Brush the grown rolls with milk and sprinkle with sunflower or other grains.
9. Bake for about 25 minutes at 200ºC.

Bon Appetit!