Seeded Rolls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These seeded rolls are my go to when I want homemade bread without spending all day in the kitchen. With just fifty minutes from start to table, they're perfect for busy weeknights, and the ingredients are probably already sitting in your pantry. The mix of sesame, sunflower, pumpkin, and flax seeds not only gives you a delightful nutty flavor and satisfying crunch, but those seeds are packed with omega 3 fatty acids that are wonderful for your heart health. Best of all, this recipe is incredibly forgiving and so simple that even beginner bakers will have beautiful, golden rolls to show off at dinner.
Ella x
Ingredients
- 350 mlwarm water
- 7 ginstant yeast
- 500 gall-purpose flour
- 8 gsalt
- 30 mlolive oil
- 40 gsesame seeds
- 40 gsunflower seeds
- 30 gpumpkin seeds
- 20 gflax seeds
- 15 mlhoney
- 1egg(for egg wash)
Detail level
Instructions
- 1
In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If the mixture doesn't foam, your yeast may be expired. Start fresh with new yeast.
- 2
Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 8 minutes by hand until smooth and elastic.
Tip: The dough should be slightly sticky but hold together. Add a tablespoon of flour if it's too wet.
- 3
Fold in the sesame, sunflower, pumpkin, and flax seeds, reserving 30g of mixed seeds for topping. Mix gently until seeds are evenly distributed throughout the dough.
Tip: Don't overmix at this stage or you'll deflate the air pockets in your dough.
- 4
Shape the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let rise for 60 minutes at room temperature until doubled in size.
Tip: A warm kitchen corner or turned-off oven works perfectly for rising.
- 5
Turn dough out onto a lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball and place on a lined baking tray.
Tip: Roll each ball in a circular motion on the counter to create surface tension for a better rise.
- 6
Cover the shaped rolls with a damp cloth and let rise for 35 minutes until puffy and increased in volume.
Tip: For a rustic look, don't let them rise too much—they should still have defined individual shapes.
- 7
Preheat oven to 200°C. Brush each roll with beaten egg wash and sprinkle the reserved mixed seeds on top, pressing gently so they stick.
Tip: The egg wash gives the rolls a beautiful golden sheen and helps the seeds adhere.
- 8
Bake for 22-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
Tip: If the seeds brown too quickly, tent the tray loosely with foil for the final 10 minutes.
- 9
Transfer rolls to a wire rack and cool for 10 minutes before serving warm or at room temperature.
Tip: Rolls are best enjoyed within a few hours but can be frozen and reheated in a 180°C oven for 8 minutes.
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