I love mixed seed rolls. Every time I visit a bakery and see them, I buy them immediately. Whenever I have breakfast in a hotel and find them, I never miss the chance to grab them. I really enjoy the contrast between the soft crumb and the crunchiness given by the seeds that cover their entire surface. And so, after a long time, I decided to make them at home. They are really delicious and, for this reason, I recommend you try them. The preparation is not difficult, but it does require rising times.
Other roll recipes you should not miss:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 Mixed Seed Rolls
I used dry yeast but you can replace it with fresh yeast if you prefer. In this case, I suggest using about 15 g and dissolving it in lukewarm water before adding it to the flours.
For the topping, I used pumpkin seeds, flax seeds, and white and black sesame seeds. Of course, you can use any seeds you prefer. Sunflower seeds would also be great, but unfortunately, I didn’t have them at home when I decided to make these rolls.
- 2 1/2 cups all-purpose flour
- 1 2/3 cups whole wheat flour
- 1 3/4 tsp dry yeast
- 1 tsp sugar
- 2/3 cup milk
- 2/3 cup water
- 1 3/4 tsp salt
- 1 3/4 tbsp extra virgin olive oil
- milk
- mixed seeds
Tools
I made the dough for these mixed seed rolls using a stand mixer, but you can also mix it by hand starting in a bowl and then on a work surface.
- Stand mixer
- 1 Hand whisk
- 1 Bowl large
- 2 Small bowls
- 1 Baking sheet
Preparation of Mixed Seed Rolls
Place the two types of flour, dry yeast, and sugar in the bowl of the stand mixer and mix well with a small hand whisk.
Then add the lukewarm water and milk and start kneading with the dough hook.
When the mixture has come together, add the salt and oil and continue to work until the dough is smooth and has formed a ball on the hook.
Transfer it to a work surface, knead it briefly by hand, shape it into a ball, and place it in a large bowl. Cover with plastic wrap and let it rise until doubled in volume. The rising time, as always, depends on the room temperature and can vary from two to three hours.
After the first rising time has passed, deflate the dough, transfer it to the work surface, and divide it into eight pieces weighing about 3.5 oz each. Shape eight balls.
Pour some lukewarm milk into one small bowl and mixed seeds into another.
Dip each ball first in the milk and then place it on the seeds, pressing lightly to make sure they stick well.
Do the same with all the balls, placing them, one by one, on a baking sheet lined with parchment paper. Keep them a bit apart because they will rise more during the second rising and baking.
Let them rise for another hour. If it’s warm, half an hour might be enough.
Before baking, make a cross cut on each ball.
Bake the mixed seed rolls in a preheated static oven at 375°F for 20 minutes. When done, they should be nicely golden. Let them cool slightly before serving. Enjoy! Paola
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