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4 from 9 votes

5 Seed Bread Rolls

5 Seed Bread Rolls. Delicious rolls, packed with flavour and healthy seeds. This recipe is simple and gives great results.
Cook Time12 mins
Servings: 16 rolls
Author: Claire | Sprinkles and Sprouts
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For the first proving

  • 1 1/2 tbsp instant yeast
  • 500 g plain flour
  • 50 g mixed seeds *see notes at the end of the recipe

Remaining ingredients

  • 30 g raw sugar
  • 20 g salt
  • 500 g plain flour
  • 50 g mixed seeds *see notes at the end of the recipe
  • 1 tbsp wholegrain mustard
  • 4 tbsp olive oil
  • 1 1/2 tbsp seasame seeds
  • 1 tbsp poppy seeds


  • For the overnight proofing:
  • In a large bowl or tupperware mix 450ml of luke warm water with the yeast.
  • Add flour (500g), the mixed seeds (50g) and stir with a fork until combined.
  • 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.
  • Measure out 80ml of luke warm water, pour this into your largest bowl, add the sugar and salt then stir until both are dissolved.
  • Transfer the proved dough to your bowl.
  • Add the flour, mixed seeds, mustard and 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.
  • Carefully brush the top of each roll with milk and then roll each bread roll in the seed mix.
  • 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.


Seed Mix 'Recipe'
2 tbsp sunflower seeds
2 tbsp white chia seeds
1 tbsp linseeds
1 tbsp poppy seeds
2 tbsp 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.
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