Description
These Homemade Seeded Bread Rolls are soft, fluffy, and topped with a crunchy mix of sunflower, poppy, sesame, and pumpkin seeds. Made from simple pantry staples and baked to golden perfection, these rolls are perfect for sandwiches, alongside soups, or just enjoyed warm with butter.
Ingredients
Scale
Dough
- 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 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 the yeast is activated.
- Make the dough: Add the flour and salt to the yeast mixture. Pour in the vegetable oil. Mix everything together until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead it for 7-10 minutes until the dough is smooth and elastic.
- First rise: Lightly grease a bowl with vegetable oil. Place the dough inside and cover it with a clean cloth. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape rolls: Gently punch down the risen dough and turn it out onto a surface. Divide it into 8-10 equal pieces. Shape each piece into a smooth roll.
- Second rise: Line a baking sheet with parchment paper and arrange the rolls on it, leaving space between them. Cover lightly and let them rise again for 30-45 minutes until puffed up.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare rolls for baking: Brush the tops of the rolls with 1 tablespoon of water, then sprinkle generously with mixed seeds.
- Bake: Bake the rolls for 20-25 minutes until they are golden brown and sound hollow when tapped on the bottom.
- Cool: Transfer the rolls to a wire rack and let them cool completely before serving.
Notes
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- For extra flavor, you can substitute vegetable oil with olive oil.
- The dough should be kneaded enough to develop gluten for a good texture but not too long to make it tough.
- If you like seeds on the inside as well, you can knead some into the dough before shaping.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
