Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.
Make a well in the centre of the flour and pour in 350ml luke-warm water. Bring the mixture together with a round-bladed knife to form a dough and then turn out onto a floured surface.
Work the dough with the heel of your hands and stretch and turn it for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size.
Turn the dough out of the bowl and punch the surface with your knuckles. Then knead the dough again for 5 minutes.
Divide the dough in half. Divide one half into 6 and shape into balls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of the dough into an oval and pop into a 1lb loaf tin. Cover with a damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.
Brush the bread rolls with a little beaten egg and scatter with seeds. Leave to rise, covered in oiled cling film for 20 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 8.
Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow, it is cooked.