5 Seed Bread Rolls

They say when you are trying to sell a house you should have a pot of coffee bubbling away so the aroma fills the house. Or you should bake bread. Now we all know that I love coffee but the smell of freshly baked bread wins for me. I love the warm yeasty smell of bread rising and then baking until crisp on the outside and soft and fluffy inside.

Fresh bread, warm from the oven, slathered in butter. There really isn't anything better. Add a chunk of cheese, a few slices of apple and you have a meal that is perfect in it's simplicity.

If, like me, you adore bread and butter then check out my some of my other bread recipes. I especially love my Utterly Butterly Breadsticks and my Mini Milk Bread Rolls (perfect for sliders!!)

These 5 seed bread rolls are simple to make, you start the dough in the evening and then the following day you mix up a few more ingredients, shape into rolls and bake until crisp.

My trick for getting a great crust is a very hot oven and steam. Now I can't take any credit for this, it is a method that bakers have been using for years. But it really does work. You start the baking at a high temperature and add a cup of water to the oven to create the steam. Then after allowing the bread to cook like this for 10 minutes, you need to reduce the temperature for the remainder of the cooking to ensure the rolls don't burn whilst cooking through.

These don't take long to bake, 10 minutes on high and then 10 minutes at the lower temperature and you have crisp and delicious rolls. You want to bake these in the middle of the oven. If you have a tiny oven then use the lower shelf as well. Don't put them up high as you will get too much colour on them and the inside will still be doughy. I find that the tray on the bottom take a couple of extra minutes baking. To check if the rolls are cooked, tap the bottom, they should sound hollow.

I have called these 5 seed bread rolls, but you can add whatever variety you like. Our local grocery store has a seed and nut pick and mix bar. It is perfect for buying small quantities of seeds, I added sesame seeds, sunflower kernels, poppy seeds, linseeds and white chia seeds. At the end of the recipe are the qualities I used for my seed mix. But you can increase or decrease them as you like. If you like very seedy rolls you could use double the amount.

There is nothing left to do, but pile them up and encourage everyone to dig in.

Get the Recipe

5 Seed Bread Rolls

Claire | Sprinkle and Sprouts

5 Seed Bread Rolls. Delicious rolls, packed with flavour and healthy seeds. This recipe is simple and gives great results.

4.10 from 10 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

proving time 8 hours hrs

Total Time 8 hours hrs 22 minutes mins

Course Bread

Cuisine Modern Australian

Servings 16 rolls

Calories 271 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

For the first proving

• 1 ½ tablespoon instant yeast
• 2 cup warm water
• 1.1 lb plain flour
• 2 oz mixed seeds *see notes at the end of the recipe

Remaining ingredients

• ⅓ cup warm water
• 2 tablespoons sugar
• 4 teaspoons salt
• 1.1 lb plain flour
• 2 oz mixed seeds *see notes at the end of the recipe
• 1 tablespoon wholegrain mustard
• 4 tablespoons olive oil
• 1 ½ tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 2 tablespoons milk

Instructions

 

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First Proving

• In a large bowl or mix the warm water with the yeast.

  2 cup warm water

  1 ½ tablespoon instant yeast
• Add the flour and mixed seeds and stir with a fork until combined.

  1.1 lb plain flour

  2 oz mixed seeds
• Cover the bowl with cling film or a loosely fitted lid and leave out on the counter. If the ambient temperature is warm then transfer the mixture to the fridge before bed. We are in autumn here and I just left it out on the counter overnight.
• This doesn't have to be left overnight. Just as long as the dough gets 8 hours proving.

To finish the bread

• Measure out the warm water into your largest bowl, add the sugar and salt then stir until both are dissolved.

  ⅓ cup warm water

  2 tablespoons sugar

  4 teaspoons salt
• Transfer the proved dough to your bowl.
• Add the flour, mixed seeds, mustard and olive oil.

  1.1 lb plain flour

  2 oz mixed seeds

  1 tablespoon wholegrain mustard

  4 tablespoons olive oil
• Use your hands to combine the ingredients.
• Once the dough has come together knead for 10 minutes.
• You will know when the dough is ready as it will be smooth and will not stick to the bowl or your fingers.
• Transfer to a board and divide the dough into 16 equal pieces.
• Take each piece of dough rolling it gently into a ball.
• Place on a lined baking sheet and gently cover with a tea towel.
• Allow the rolls to rise for an hour.
• In a small bowl mix together the sesame seeds and poppy seeds.

  1 ½ tablespoon sesame seeds

  1 tablespoon poppy seeds
• Carefully brush the top of each roll with milk and then roll each bread roll in the seed mix.

  2 tablespoons milk
• Pre-heat the oven to 230ºC/Fan forced 210ºC/Gas mark 8.
• Place a roasting tin in the bottom of the oven to heat up.
• When the dough has finished rises, place in the middle of the hot oven and pour 250ml of cold water into the hot roasting tin. Quickly close the door. (* see notes at the end of the recipe)
• Bake for ten minutes and then open the door to release the steam, leave the door open for a couple of minutes and reduce the oven temperature to 210ºC/Fan forced 190ºC/Gas mark 6.
• Bake the rolls for a further 12 minutes.
• Use a tea towel or oven glove to carefully remove a roll. Tap the bottom and it should sound hollow.
• If not bake for a further 3 minutes.
• Serve warm with butter or once cool, wrap well and store for up to 1 day.

Notes

• Seed Mix 'Recipe'
• • 2 tablespoons sunflower seeds
  • 2 tablespoons white chia seeds
  • 1 tablespoon linseeds
  • 1 tablespoon poppy seeds
  • 2 tablespoons sesame seeds
• If like me, your rolls won't all fit on the middle shelf, use the lower shelf as well. Once the allotted cooking time is up, remove the middle shelf rolls and transfer the bottom shelf rolls to the middle and cook for a further 3 minutes.

Tried this recipe?Let us know how it was!

Nutrition

Calories: 271kcalCarbohydrates: 50gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 497mgPotassium: 77mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 19mgIron: 3mg

Nutrition is per serving

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