Whole Grain Seeded Rolls Recipe

I just tried out this funky whole wheat seeded bread recipe that totally surprised me when my messy dough turned into the coziest, chewiest rolls ever, and honestly, it feels like a little win every time I bite into one.

I love making whole grain seeded rolls. I think the warm water activating the yeast with a hint of honey makes these rolls light yet hearty.

I use whole wheat and bread flour for fiber and protein, while olive oil and mixed seeds boost flavor and essential nutrients.

Ingredients

Ingredient Quantities

• 1 1/2 cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon honey
• 3 cups whole wheat flour
• 1 cup bread flour
• 1 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup mixed seeds (sesame, sunflower, poppy and flax seeds)

How to Make this

1. In a large bowl, mix 1 1/2 cups warm water (about 110°F) with 2 teaspoons active dry yeast and 1 tablespoon honey. Let it sit for about 5-10 minutes till it gets frothy.

2. In another bowl, combine 3 cups whole wheat flour, 1 cup bread flour, and 1 teaspoon salt.

3. Pour the yeast mixture into the flour mixture along with 1/4 cup olive oil and stir till a dough starts to form.

4. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic.

5. Mix in 1/4 cup mixed seeds (sesame, sunflower, poppy, and flax seeds). You can press them gently into the dough so they get evenly distributed.

6. Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.

7. Punch down the dough and divide it into equal pieces, depending on the desired roll size.

8. Shape each piece into a round roll and put them on a baking sheet lined with parchment paper.

9. Let the rolls rest on the baking sheet for another 10-15 minutes. If you like, you can brush them with a little olive oil and sprinkle some extra seeds on top.

10. Preheat your oven to 400°F and bake the rolls for 20-25 minutes till they turn golden brown. Let them cool a bit before serving. Enjoy!

Equipment Needed

1. Large mixing bowl – used for combining the warm water, yeast, and honey; this helps activate the yeast which is key for proper fermentation and nutrient release.
2. Medium bowl – needed for mixing the whole wheat and bread flours with salt; proper mixing helps with even distribution of nutrients.
3. Measuring cups and spoons – essential for accurately measuring ingredients like water, flours, honey, and olive oil.
4. Whisk or fork – used to stir the yeast mixture until frothy; proper activation of yeast is important for digestion and nutrient benefits.
5. Lightly floured work surface – provides a clean, non-stick area for kneading the dough, which helps develop gluten for texture.
6. Dough scraper (optional) – assists in dividing and handling the dough effectively.
7. Small bowl and clean kitchen towel – the bowl for holding the dough during its rise and the towel to cover it, ensuring a warm, draft-free environment.
8. Baking sheet and parchment paper – used to shape the rolls and prevent them from sticking during proofing and baking.
9. Oven – preheated to 400°F, this is required to bake the rolls until they turn golden brown, locking in flavors and nutrients.

FAQ

• Q: How do I know if my yeast is active?
  A: If the warm water gets all bubbly and foamy after about 5-10 minutes, then your yeast is active and ready to go.
• Q: Can I swap whole wheat flour for bread flour?
  A: You can try, but using whole wheat and bread flour together gives the best texture and flavor in these seeded rolls.
• Q: Can I make these rolls vegan?
  A: Sure thing! Just replace the honey with maple syrup or agave nectar and you’ll be good to go.
• Q: How do I store leftover rolls?
  A: Let them cool completely then keep them in an airtight container. They should last fine at room temperature for a couple of days.
• Q: How do I get a nice crisp crust on these rolls?
  A: Try spraying a little water on the rolls just before baking. This trick can really help create that desirable crisp outside.

Whole Grain Seeded Rolls Recipe Substitutions and Variations

• If you dont have warm water around 110°F, you can use lukewarm water from the tap but just let it sit for a few minutes to reach the right temperature.
• You can replace active dry yeast with instant yeast. Just remember to use a little less since it’s a bit stronger.
• If you’re out of honey, try using maple syrup or agave nectar – they work just as well to sweeten the dough.
• Instead of mixed seeds, you might pick any seeds in your pantry like pumpkin seeds, or you can even add a bit of oats if you want a different texture.
• If you need a swap for olive oil, vegetable oil or even melted coconut oil can be used though it might change the taste just a tad.

Pro Tips

1. Make sure the water isnt too hot or too cold. Yeast is really sensitive so if the water is above 110°F it might kill the yeast and if its too cold it wont froth properly. I always use a thermometer so im sure the water is just right.

2. Kneading is super important. You need to knead the dough long enough so it gets smooth and elastic. If you dont knead enough, the dough can be too dense and might not rise well at all.

3. When you are adding in the seeds, press them gently into the dough instead of mixing them in roughly. This ensures they spread evenly and the seeds dont fall out during baking.

4. Lastly, let the dough rise in a warm place but dont leave it in direct sunlight. A consistent warm spot in your kitchen is perfect. Also, covering the bowl with a towel (instead of plastic wrap) can sometimes help the dough breathe better.