Description
These homemade seeded bread rolls are soft, fluffy, and topped with a delightful mix of seeds for added texture and flavor. Perfectly golden and baked to perfection, they make an excellent accompaniment to any meal or a tasty snack on their own.
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 that the yeast is active.
- Mix Dough Ingredients: Add the flour and salt to the yeast mixture. Pour in the vegetable oil. Mix until a shaggy dough forms, ensuring all ingredients are 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 and structure.
- 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 Rolls: Gently punch down the risen dough to release gases, turn it out, and divide it into 8-10 equal pieces. Shape each piece into a smooth roll for even baking.
- Second Rise: Line a baking sheet with parchment paper and arrange the rolls on it, covering them lightly. Let them rise again for 30-45 minutes to ensure fluffiness.
- Preheat Oven: Preheat your oven to 375°F (190°C) so it’s ready for baking the rolls.
- Prepare Topping: Brush the tops of the rolls with 1 tablespoon of water and sprinkle with the mixed seeds to create a flavorful and crunchy crust.
- Bake Rolls: Bake the rolls for 20-25 minutes until they are golden brown and sound hollow when tapped, indicating they are fully cooked.
- Cool: Transfer the rolls to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- The water temperature should be warm (105-115°F) to activate the yeast without killing it.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Feel free to use any combination of seeds you prefer or have on hand for the topping.
- Allow rolls to cool before slicing to prevent them from becoming gummy inside.
- For a richer flavor, butter can be brushed on warm rolls right after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
