Brown knot rolls with pumpkin seeds

Method

1. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
2. Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Divide the kneaded dough into 8 equal pieces. Roll each piece into a long sausage shape, then tie it in a knot, tucking the ends in neatly underneath. Place on a large, oiled baking sheet, spaced well apart.   Prove for 30 minutes or until doubled in size.
3. Preheat oven to 220°C/fan200°C/gas 7. Brush with milk, scatter with pumpkin seeds and bake for about 15 minutes.Cool on a wire rack and slice to serve.