Description
These Homemade Seeded Bread Rolls are soft, fluffy, and topped with a crunchy mix of seeds for added texture and flavor. Made from scratch with simple pantry staples, they are perfect for sandwiches, burgers, or as a side with your favorite meals. The recipe involves kneading, rising, and baking, resulting in fresh, aromatic rolls with a beautiful golden crust.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 2 and 1/4 teaspoons instant dry yeast (one standard packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (about 105-115°F)
- 2 tablespoons vegetable oil (plus more for greasing)
Topping
- 1/4 cup mixed seeds (such as sunflower, poppy, sesame, pumpkin)
- 1 tablespoon water (for brushing)
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the instant dry yeast over the top and let it sit for 5 minutes until it becomes foamy, indicating that the yeast is active.
- Mix the Dough: Add the flour and salt to the yeast mixture. Pour in the vegetable oil. Mix the ingredients together until a shaggy dough forms, ensuring everything is combined.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 7-10 minutes until it becomes smooth and elastic, which develops the gluten structure for a soft, chewy texture.
- First Rise: Lightly grease a bowl with vegetable oil, place the dough inside, and cover it. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size, allowing the dough to ferment and expand.
- Shape the Rolls: Gently punch down the risen dough to release excess air. Turn it out and divide it into 8-10 equal pieces. Shape each piece into a smooth roll by tucking the edges underneath and rolling gently.
- Second Rise: Line a baking sheet with parchment paper and arrange the rolls on it, leaving space between each. Cover them lightly and let them rise again for 30-45 minutes until puffed up.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rolls.
- Prepare the Topping: Brush the tops of the rolls with 1 tablespoon of water and sprinkle the mixed seeds evenly on each roll for a crunchy and visually appealing finish.
- Bake: Place the rolls in the oven and bake for 20-25 minutes until they turn golden brown and sound hollow when tapped, indicating they are fully baked inside.
- Cool Down: Transfer the baked rolls to a wire rack to cool completely before serving, ensuring the texture is set and not doughy.
Notes
- Make sure the water is not too hot to avoid killing the yeast; aim for lukewarm between 105-115°F.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Feel free to customize seed toppings according to preference, such as adding flaxseeds or chia seeds.
- If you prefer softer crusts, brush the rolls with melted butter immediately after baking.
- The dough can be made in a stand mixer fitted with a dough hook to save time kneading by hand.
