Seedy Whole Grain Dinner Rolls – Easy!
These delicious and hearty dinner rolls are made with a combination of AP flour, whole wheat flour, teff flour and loaded with a whole cup of delicious and nutritious seeds. I like to use sesame seeds, poppy seeds, flax seeds, chia seeds, sunflower seeds and some millet. You can use any combination of seeds that you have on hand as long as it totals 1 cup. If you want a stronger flavor, you could try cumin seed, fennel seed, caraway seed or even fenugreek if you have that. For added color, sub out the white sesame seeds for black ones. The sweetness from the molasses and honey compliments the nuttiness quite well.
This recipe has been adapted from my original recipe for the bread machine and after his THIRD roll at dinner last night, my husband said, “Those are really good!”. Well duh…he ate 3 of them – dead giveaway.
How to make these seedy whole grain dinner rolls:
- “Bloom” your yeast: Combine yeast, warm water, and sweeteners in your stand mixer bowl and let sit for 10 minutes until foamy (like a beer).
2. Add the other ingredients: Add everything else to the stand mixer bowl (flours, seeds and salt) – first combine using the paddle attachment. Once combined, switch to your dough hook and knead for 8-10 minutes.
1st rise: Oil the stand mixer bowl lightly (about 1tsp) and place the dough ball in the bowl and coat by moving and turning the dough ball in the oiled bowl. Cover with a damp dish towel and allow to rise in a warm place until doubled in size. This should take about 1 to 1-1/2 hours.
Shape: Turn risen dough out on to your work surface and divide into 12 equal pieces. I use a scale, take the weight of the ball and divide by 12. Mine are usually in the neighborhood of 85 grams per piece.
2nd rise: Place dough balls into a lightly oiled 9×13 glass pan & cover with your damp dish towel. Allow to rise for about another hour until doubled again. For this, my kitchen was a little chilly so I turned my oven to “warm” and once it was preheated to warm, I turned it off and put the pan of rolls in the warm oven to proof for an hour. Worked like a charm!
Serve warm with butter. These go great with a hearty beef stew at our house. But I could literally just stand by the sink and eat one plain. They are so good!
If freezing these rolls, be sure they are fully cooled prior to freezing.
Enjoy!
Seedy Whole Grain Dinner Rolls
DifficultyMedium
Servings12
Prep time15 minutes
Cook time20 minutes
Total time4 hours
These seedy whole grain dinner rolls a wonderfully easy option for a quick and hearty addition to any meal.
Ingredients
- 1 cup water, 100 degrees F
- 1 Tbls molasses
- 3 Tbls honey
- 2 tsp active dry yeast
- 1 cup all purpose flour
- 1-3/4 cup whole wheat flour
- 1/4 cup teff flour
- 1/2 Tbls vital wheat gluten
- 2 Tbls oil (I used Hazelnut oil)
- 3 Tbls sesame seeds
- 3 Tbls poppy seeds
- 3 Tbls flax seeds
- 3 Tbls chia seeds
- 2 Tbls millet
- 2 Tbls sunflower seeds, unsalted
- 1 tsp salt
- 1 egg
Instructions
Bloom the yeast:
- 1
Heat water to about 110 degrees F.
- 2
Add molasses, honey and yeast to warm water.
- 3
Stir together and let sit for 10 minutes until the top is bubbly (sort of like beer).
Add all the dry ingredients:
- 1
Add all flours, wheat gluten, seeds & salt.
- 2
Mix using the paddle attachment on your stand mixer until combined.
Then switch to the dough hook for your mixer.
- 3
Using the dough hook, knead the dough for about 8-10 minutes.
Rest and Rise:
- 1
Remove the dough ball from mixer bowl and drizzle a small amount of oil (I used Hazelnut) into the bowl. Place the dough ball back into the oiled bowl and coat with oil from the bowl (very light).
- 2
Cover with a damp towel and allow to rise in a warm place for 1 to 1-1/2 hours.
Shape:
- 1
Lightly grease a 9×13 glass baking dish.
- 2
Remove dough from bowl and knead 3-6 times to redistribute the yeast.
- 3
Weigh your dough ball and divide by 12. This will tell you how much each roll should weigh. (Mine were about 85 grams each)
- 4
Divide the dough into 12 equal pieces and shape into balls, pinching the bottoms.
Pick up and seeds that fall out of the dough as you are shaping it but simply blotting your work surface with your dough ball to pick the seeds.
- 5
Place all 12 dough balls into you pan.
Cover pan with a damp towel and place in a warm spot to rise for 1 hour.
(I actually preheated my oven on the “warm” setting and turned it off, then put the pan of rolls in to proof.)
Bake
- 1
Preheat oven to 350 degrees F
- 2
Lightly mix one egg.
Apply egg wash to each roll gently with a brush
- 3
Bake for 18-20 minutes, until golden brown.
- 1
Serve warm.
Cool completely if freezing.
Keywords:bread, multigrain, whole grain, dinner rolls
