Multi Seed Bread Rolls
This is, without doubt, one of the easiest and quickest bread recipes I have created to date — effortlessly versatile, yet deeply rewarding. The dough lends itself beautifully to crisp mixed seed rolls, soft burger buns, and even small, rustic loaves. It sits proudly within the Crispy Bread category, alongside the ever-popular baguette-style breads, all sharing that irresistible crackle and golden finish that bread lovers crave.
For the best results, a warm, steam-filled oven is essential. As the oven reaches temperature, introduce steam just before baking by placing a few ice cubes onto a lower tray or setting a small bowl of water inside. This gentle burst of steam fills the baking chamber, protecting the crust from scorching too quickly and allowing it to develop slowly into a perfectly crisp, golden shell — crackly, aromatic, and utterly inviting.
Multi Seed Bread Rolls
Preparation time: 5 – 10 Minutes
Proving time: 2 Hours
Baking time: 20 -25 minutes
Serves: 15 - 20
Ingredients
For the dough
500g Strong White Bread Flour and extra for dusting
5ml Salt
60g Butter, softened
20g Dry yeast / 60g Fresh yeast
300ml Water
For the toppings:
1 Egg white mixed with 10ml water
20g Poppy seeds
30g Sesame seeds
30g Sunflower seeds
30g Flaxseeds
30ml Oats
10ml Coarse Salt
Method
Place the pumpkin seeds, sunflower seeds and flaxseeds in a bowl and cover with boiling water. Leave to soak for 10–15 minutes, then drain if necessary.
Add all the dry ingredients to a large bowl and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Return the dough to the bowl, cover, and allow it to rest for 1 hour.
Remove the dough from the bowl and prepare a baking tray lined with baking paper. Begin shaping the bread rolls.
The dough can be divided into equal portions, around 70g each, and then rolled into balls and placed onto the prepared tray.
For shaped rolls, roll a piece of dough into a sausage shape, tie it into a knot, and sprinkle with a topping of your choice.
Another portion can be shaped into a round roll. Using a sharp knife, cut a cross on the top and sprinkle with a selected topping.
A braided roll can also be made by dividing a piece of dough into three strands, braiding them together, and placing the braid onto the tray.
Prepare an egg wash using egg white only. Brush the tops of the rolls with the egg wash and sprinkle with the desired toppings.
Allow the shaped rolls to prove for a further 1 hour.
Preheat the oven to 220°C. Bake the rolls for approximately 20 minutes, or until golden brown.
Remove from the oven and transfer the rolls to a cooling rack to cool completely.
