Soft Inside, Bold Outside
Looking for a fluffy and flavourful dinner roll recipe? Look no further than these seeded dinner rolls!
These rolls are light and fluffy with a perfect crispy crust plus two beautiful slashes on top. They’re also coated with a mixture of sunflower, pumpkin, white sesame, and black sesame seeds for added texture and flavour. These rolls are not only delicious but also aesthetically pleasing.
Let’s dive into how to bring these golden rolls to life.
Why You’ll Love these Seeded Dinner Rolls
- Versatile for Any Occasion – Perfect for family dinners, holiday feasts, brunches, or everyday meals.
- Light and Fluffy Inside – Soft, airy texture that pairs beautifully with savoury or sweet dishes.
- Beautifully Seeded Crust – Coated with sunflower, pumpkin, white sesame, and black sesame seeds for flavour, crunch, and visual appeal.
- Nutrient-Packed Topping – The mixed seeds add extra nutrition and a satisfying texture in every bite.
- Delicious Any Way You Serve Them – Enjoy them as a side dish, sandwich rolls, or even on their own as a snack.
- Sure to Impress – Golden, crusty, and artisan-style—these rolls will elevate any table setting.
No matter the weather outside, the smell of fresh-baked bread can lift your spirits on a cold day.
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If you’re a visual learner or just want to see the entire process in action, be sure to check out my step-by-step video tutorial.
Ingredients You’ll Need
- Bread flour – It has high protein content which helps to create more gluten in order to create a chewier texture and a better crust.
- Salt – It is essential and add flavour.
- Vegetable oil – You can use any flavourless oil.
- Water – It is for hydrating the dough and activating the yeast. It has to be lukewarm, if it is too hot, it will kill the yeast.
- Caster sugar – It is for feeding the yeast and helps it to activate, resulting in a better rise and flavour in the dough.
- A whole egg (for egg wash) – It gives the rolls a shiny and golden brown finish.
- Mixed seeds – The choice of seeds is totally up to your personal preference, in this recipe, I use pumpkin seeds, sunflower seeds, white sesame seeds and black sesame seeds.
- Yeast – I use instant dry yeast, it makes life a lot easier. This is the yeast that I used in this recipe.
How to Make Seeded Dinner Rolls
- Pour the water into a heat-safe container, add yeast and sugar.
- Whisk it until all well mixed.
- Cover it with a tea towel and let it sit for 5 mins to activate the yeast.
- When you see a layer of foam has been formed, it means the yeast is activated.
- In a large mixing bowl, add salt to the bread flour.
- Add oil as well.
- Mix well then roughly make a well in the centre.
- Pour in the bloomed yeast mixture.
- Mix it with a spatula first.
- Continue to mix until it turns into a dough-like texture.
- Start using your hand to grab and knead the rest of the flour.
- Continue to knead it into a dough.
- Transfer the dough onto a floured surface.
- Start kneading the dough by folding and stretching and turning it on the surface for around 6 – 8 minutes.
- Fold the sides to the bottom to shape it into a ball-shaped dough.
- Place the dough into a lightly oiled bowl and cover it with a tea towel. Let it proof for 60 to 90 mins in a warm environment or until it doubles in size.
- After the proofing, sprinkle some flour on top of the dough.
- Deflating the dough by punching it down.
- Gently knead it for a few times to get rid of the air inside the dough if needed.
- Gently fold the sides to the bottom and shape it into a ball. Cover it with a tea towel and let it sit on the countertop for about 15 mins.
- Cut the dough in half and then cut each half into 3 equal pieces using a dough scraper or a knife.
- To shape each dough into a ball, first find the smooth surface and pull the sides to the bottom.
- Pinch the bottom together.
- Place the dough on the work surface. Use your palm as a guide to shape it into a round ball-shaped dough. You can watch my short video tutorial here to see how I shape each dough into a ball.
- Pour in the four different types of seeds into a deep tray and mix them well.
- Place one dough on a lined baking sheet and egg wash it using a pastry brush to create a wet and sticky surface.
- Hold the dough up-side-down. Dip it into the seeded tray and stick the seeds onto the top.
- Use a bread lame to score the first cut on the surface.
- To score the second cut on the surface.
- Place each rolls slightly apart on a lined baking sheet.
- Cover all the seeded dough balls with a tea towel and let them sit on the countertop for another 30 minutes.
- Preheat a baking sheet while preheating the oven at the same time. This heated baking sheet acts like a baking stone for baking pizza. It helps evenly bake the bottom part of the dough.
- To create the crunch crush, spray some water mist on the dough just before putting the seeded dough balls in the oven.
- Slide the seeded dough balls with the baking paper onto the preheated baking sheet. Be careful, it is hot!
- Also, spray some water mist in the oven just before closing the oven, to create steam. It can also help to create a crunchy crust.
- Bake the dinner rolls in the preheated oven for 18 to 20 minutes, or until they turn golden brown. Remove the dinner rolls from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy!
Tips for Making the BEST Seeded Dinner Rolls
- Use FRESH ingredients – Make sure all your ingredients are fresh and within their expiration dates. This is especially important for yeast, which can lose its effectiveness over time. I always activate the yeast in advance instead of adding the yeast directly into the flour and mix together, even though I use quick yeast. By doing this, I can 100% sure the yeast is working to avoid any potential risk.
- Use Bread Flour for Better Texture – Bread flour gives your rolls a nice chew and helps them rise well.
- Knead Until Smooth and Elastic – This develops gluten, giving your rolls that soft, airy texture.
- Don’t Rush the Rising Time – Let the dough double in size to get light and fluffy rolls.
- Shape Evenly for Uniform Baking – Divide the dough equally so all rolls bake at the same rate.
- Slash the Tops Before Baking – Two cuts on top let the rolls expand beautifully in the oven.
- Apply an Egg Wash – This gives a glossy finish and helps the seeds stick.
- Press Seeds Gently Into the Dough – After coating the rolls, press lightly so the seeds stay in place as they bake.
- Bake Until Golden Brown – Look for a deep golden colour and tap the bottom, if it sounds hollow, they’re done.
- Cool Slightly Before Serving – Letting the rolls rest allows the crumb to set and keeps the texture fluffy.
The Importance of the Mixed Seed Coating
The mixed seed coating on these seeded dinner rolls is not only visually appealing but also adds a delightful crunch and flavour to each bite. The combination of sunflower seeds, pumpkin seeds, white sesame seeds, and black sesame seeds not only provides a range of textures but also brings a nutty and toasty flavour to the rolls.
Additionally, the seeds used in the recipe are a great source of nutrition, containing healthy fats, fibre, and various vitamins and minerals. So, not only are these rolls delicious, but they also provide a nutritional boost to your meal. Don’t skip the mixed seed coating step, as it really does make a difference in the final product!
- Sunflower seeds: These add a nutty and slightly sweet flavour to the rolls. They also provide a nice crunch and texture.
- Pumpkin seeds: Pumpkin seeds are also nutty in flavour, but with a slightly earthy taste. They add a nice contrast to the sunflower seeds and provide additional texture to the rolls.
- White sesame seeds: These seeds have a mild, nutty flavour that is not overpowering. They add a nice visual contrast to the darker seeds and provide a little bit of texture.
- Black sesame seeds: Black sesame seeds have a slightly stronger flavour than white sesame seeds and add a nice visual contrast to the lighter seeds. They also provide a slight crunch.
Together, the combination of these seeds provides a complex flavour profile to the dinner rolls, making them more interesting and delicious. The seeds also add a nice texture to the rolls, making them more satisfying to eat.
Top It Your Way: Seed & Topping Ideas to Try
- Flax seeds: These small seeds are high in fibre and add a slightly nutty flavour to baked goods. They would complement the flavour of the other seeds in the recipe well.
- Chia seeds: Another seed that is high in fibre, chia seeds have a slightly crunchy texture when added to baked goods. They would add a nice pop of texture to the dinner rolls.
- Poppy seeds: These tiny black seeds have a subtle, nutty flavour that pairs well with bread. They would add a nice crunch to the rolls and could be sprinkled on top of the mixed seed coating.
- Parmesan cheese: For a cheesy twist on the dinner rolls, try sprinkling grated Parmesan cheese on top of the mixed seed coating before baking. The cheese will melt and become golden brown and delicious in the oven.
Remember, the possibilities are endless when it comes to toppings and seasonings for these dinner rolls, so don’t be afraid to get creative and try something new!
How to Serve
- With soup: The soft and fluffy texture of these rolls makes them the perfect accompaniment to a hot bowl of soup. Serve them warm with your favourite soup for a cosy and comforting meal. This is my go-to soup, butternut squash with parmesan cheese and toasted pumpkin seeds or my ultimate comfort Potato and Leeks Soup. Perfect with this humble seeded dinner roll with a dollop of butter – Yum!
- With salad: The nutty flavour and crunch of the mixed seeds on the rolls can add a great texture and flavour to any salad. Serve them alongside your favourite greens for a healthy and satisfying meal.
- As a side dish: These rolls are versatile enough to serve as a side dish for a variety of meals. Try them with roasted meats, grilled vegetables, or any other main course you like.
- For sandwiches: These rolls are also great for making sandwiches. Cut them in half and fill them with your favourite meats, cheeses, and veggies for a delicious and filling lunch.
- Toasted with butter: For a simple and delicious snack, toast these rolls and spread them with butter. The mixed seed coating adds an extra layer of flavour and crunch that pairs perfectly with the creamy butter.
Endless Ways to Enjoy These Seeded Rolls
Don’t be afraid to get creative with how you serve these rolls! Use them as soft, flavourful burger buns, turn them into mini sandwiches filled with your favorite toppings, or build the ultimate breakfast roll with eggs, bacon, and cheese. Their fluffy texture and nutty seed topping make them the perfect base for just about anything. Whether served warm from the oven or repurposed the next day, these versatile rolls are sure to impress — no matter how you enjoy them.
Frequently Asked Questions
Yes, you can! Bread flour gives a chewier texture, but all-purpose flour will still work well. Your rolls may be slightly softer and less structured.
Absolutely. Just substitute it 1:1, but make sure to dissolve the active dry yeast in warm water and let it sit for 5–10 minutes until foamy before adding it to the dough.
Brush the rolls with egg wash before adding the seeds, and press them gently into the dough to help them stick.
Yes! You can freeze them baked or unbaked. For baked rolls, let them cool completely, then wrap and freeze for up to 2 months. Reheat in the oven before serving.
Store them in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to a week. Reheat to restore softness.
Try rolled oats, flaky sea salt, grated cheese, or even dried herbs for a fun twist.
Yes! You can let the dough rise slowly in the fridge overnight. Just bring it to room temperature before shaping and baking.
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Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Seeded Dinner Rolls
- Prep Time: 2 hours 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 rolls 1x
- Category: Bread
- Method: Bake
- Cuisine: American, European, Western
Description
These seeded dinner rolls are perfect for any occasion, whether you’re serving them with a hearty soup or stew, or as a side dish for a holiday meal. The combination of seeds not only adds a delightful crunch, but also provides a range of health benefits. Your taste buds will thank you!
Ingredients
For the Dough
- 250 g bread flour
- 1/2 tsp sea salt
- 1 tsp yeast
- 1 tbsp vegetable oil (any flavourless oil)
- 153 ml lukewarm water
- 15 g caster sugar
- 1 egg (egg wash)
For the Toppings
- 35 g pumpkin seeds
- 35 g sunflower seeds
- 35 g white sesame seeds
- 35 g black sesame seeds
Instructions
To Activate the Yeast
- Pour the water into a heat-safe container. Add the yeast and sugar. Whisk it until all well mixed.
- Cover it with a tea towel and let it sit for 5 mins to activate the yeast.
To Prepare the Dough
- In a large mixing bowl, combine the bread flour, salt and oil. Mix well.
- Roughly make a well in the centre, pour in the bloomed yeast mixture.
- Mix it with a spatula first until it turns into a dough-like texture.
- Start using your hand to grab and knead the rest of the flour and knead it into a dough.
- When there is nothing left at the bottom of the bowl, transfer the dough onto a floured surface.
- Start kneading the dough by stretching, folding and turning it on the surface for around 6 to 8 mins until you feel the tension of the dough.
- Fold the sides to the bottom to shape it into a ball-shaped dough.
- Place the dough into a lightly oiled bowl and cover it with a tea towel. Let it proof for 60 to 90 mins in a warm environment or until it doubles in size.
- After the proofing, sprinkle some flour on top of the dough and deflate the dough by punching it down.
- Gently fold the sides to the bottom and shape it into a ball. Cover it with a tea towel and let it sit on the countertop for about 15 mins.
- Cut the dough in half and then cut each half into 3 equal pieces using a dough scraper or a knife.
- Find the smooth surface and pull the sides to the bottom to form a ball-shaped dough.
- Place the dough on the work surface. Use your palm as a guide to shape it into a round ball-shaped dough.
- Place the shaped dough on the countertop and cover it with a tea towel to avoid the dough getting dry. Repeat the same process until the other 5 pieces of dough are shaped.
- Pour in the four different types of seeds into a deep tray and mix them well.
- Preheat the oven to 180℃. Place a baking sheet in the oven at the same time. Preheating the baking sheet acts as a baking stone to help the rolls have an evenly baked bottom.
To Stick the Seeds
- Beat the egg for the egg wash. Whisk it thoroughly.
- Place one dough on a lined baking sheet and egg wash it using a pastry brush to create a wet and sticky surface.
- Hold the dough up-side-down. Dip it into the seeded tray and stick the seeds onto the top.
- Place the dough back on the baking sheet. The top surface should be fully coated with mixed seeds. Use a bread lame to score two slashes on the surface.
- Repeat the process for the rest of the dough.
- Cover all the seeded dough balls with a tea towel and let them sit on the countertop for another 30 minutes.
To Bake the Rolls
- Just before putting the seeded dough balls in the oven, spray some water mist on the dough in order to create a crunchy crust.
- Slide the seeded dough balls with the baking paper onto the preheated baking sheet.
- Just before closing the oven, spray some water mist in the oven to create steam. It can also help to create a crunchy crust.
- Bake the dinner rolls in the preheated oven for 18 to 20 minutes, or until they turn golden brown.
- Remove the dinner rolls from the oven and let them cool on a wire rack for a few minutes before serving.
Notes
- Watch my video tutorial to see the whole process in action.
- The choice of the mixed seeds is up to your personal preference.
- Read my blog to understand the details and pro tips.
Nutrition
- Serving Size: 1 roll
- Calories: 326kcal
- Sugar: 2.9g
- Sodium: 210mg
- Fat: 14.8g
- Saturated Fat: 2.3g
- Carbohydrates: 39.7g
- Fiber: 1g
- Protein: 10.1g
- Cholesterol: 27mg
Final Thoughts
These seeded dinner rolls strike the perfect balance between soft and hearty, making them a standout on any table. Whether you’re serving them at a cozy weeknight dinner or a festive gathering, their golden crust and flavourful seed topping are sure to win everyone over. With just a bit of time and care, you can create bakery-worthy rolls at home — no special equipment or complicated steps needed. I hope this recipe inspires you to bake, share, and enjoy the simple joy of homemade bread.
Seed the day with these irresistible dinner rolls – give them a roll today! Happy baking! 💛
This Post Has 2 Comments
Made these for our weekly family dinner night and they were a hit. Soft on the inside and the seeds add a depth of flavor that makes them more interesting than the average roll. I used poppy, sesame, sunflower, pumpkin, and chia seeds. Instructions were on point. Will make again for sure – it’s a keeper!
Hi Ginny,
Thank you for your rating and feedback! I’m so glad that you and your family liked this recipe. Keep baking! :))