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Multi-Seed Rolls

Made with traditional ingredients and packed with my favourite blend of seeds, these wholesome rolls are tasty straight from the oven.

The packaging artwork to Paul Hollywood Ready to Bake Multi-Seed Rolls, pack of 4

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Quick Blackberry and Apple Compote on Warm Multi-Seed Rolls


Makes: 4, with a little leftover compote
Takes: 30 minutes


1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 2 eating apples, peeled, cored and chopped

• 2 tbsp brown sugar

• 2 tbsp flaked almonds

• 2-3 pieces of lemon peel

• 150g blackberries, washed

• 1 pear, peeled, cored and chopped

• 1 tsp vanilla extract

• 4 tbsp thick Greek yogurt

• Runny honey


  1. Add the chopped apples to a large saucepan with 2-3 tbsp water and the brown sugar. Pop on the lid and cook over medium high heat for about 5 minutes until just starting to soften (the time will depend on the type of apples you are using but don’t fully cook them at this point)

  2. Toast the almonds in a small frying pan over medium heat for a couple of minutes until light golden brown. Watch them carefully so they don’t burn, then tip onto a plate to cool

  3. Preheat the oven to 200°C fan and cook the multi-seed rolls according to the pack instructions

  4. Use a speed peeler or small knife to remove 2 or 3 large strips of lemon peel and add to the pan along with the blackberries, pear and vanilla extract. Cook for another 5-10 minutes, removing the lid for the last 5 minutes or so to allow the compote to reduce and thicken.

  5. Taste the compote and add a little more sugar or a splash of lemon juice if you like. Remove the peel and discard

  6. Allow the multi-seed rolls to cool for a few minutes then cut in half and place onto a board. Spread a spoonful of yogurt over both top and bottom halves then add some compote. Drizzle over a little honey and scatter over a few flaked almonds then serve while still warm


Any leftover compote can be stored in the fridge for a couple of days and may be eaten cold or warmed up. 

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Here’s another great serving suggestion….


Wheat Flour, Water, Rye Flour, Mixed Seeds (7%) (Sunflower Seeds, Linseeds, Millet, Sesame Seeds), Yeast, Wheat Gluten, Salt, Soya Flour, Oat Flakes, Malted Wheat Flour, Sugar, Malted Barley Flour, Flour Treatment Agent (Ascorbic Acid).

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.

Prepared in an environment that handles ingredients that contain milk. Not suitable for milk allergy sufferers.

Storage: Store in a cool, dry place. Packaged in a protective atmosphere.

Baking Instructions

Remove all packaging.

Place on a baking tray in the middle of a pre-heated oven 220°C, 200°C Fan, Gas Mark 7 for 8-10 minutes. For a crisper crust, lightly sprinkle with water before baking.

Allow to cool for 2 minutes on a wire rack before serving.

If baking from frozen, cook for an additional 2 minutes.

Suitable for Vegetarians and Vegans

Nutrition Information

Oven baked according to instructions

Check out my other breads

The packaging artwork to Paul Hollywood Ready to Bake Crusty Rolls, pack of 4
The packaging artwork to Paul Hollywood Ready to Bake Rustic Rolls, pack of 4
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