Seeded Crescent Rolls

  • Fill with your favourite ingredients.
  • Makes between 12-16 crescents.
  • Ideal breakfast and lunch accompaniment.
  • Good source of fibre.

Other Ingredients

  • 1 egg yolk.


  1. Pre-heat the oven to 180 °c Fan/200 °c/Gas Mark 6. Prepare baking sheets with baking parchment or grease lightly.
  2. In a large mixing bowl combine the flour, ghee, salt, honey and yeast.
  3. Warm up the soya milk a little bit, then add it to the bowl.
  4. Mix the ingredients together well with your hands and bring together to form a ball of dough.
  5. Cut the dough ball into quarters, cover the bowl with a tea towel and then put it aside somewhere warm for the yeast to work.
  6. Leave the dough for around an hour or until it has expanded a little.
  7. After that you can start forming crescents.
  8. You should be able to make 4 crescents from a quarter of the dough mix.
  9. Take each small dough ball and roll by hand roughly into a flat triangle.
  10. Squeeze a slim line of pate along one edge of each triangle, then carefully roll it up, so the pate will be inside the roll.
  11. Then carefully twist the ends towards each other to form a crescent. Repeat with each dough ball. And place directly on your baking sheets leaving a little space around each roll for expansion.
  12. In a small container or bowl mix together the pumpkin seeds, sunflower seeds and flaxseed.
  13. Glaze the top of each crescent with a little egg yolk and sprinkle with the mixed seeds.
  14. Place in the oven for around 30-40 minutes or until the tops have browned.
  15. Remove and enjoy straight from the oven with your favourite soup, spread or alongside a Ploughman’s Lunch!
  16. Once the buns are cool they can be stored in an airtight container for 2-3 days.