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. Keep reading to learn how to make this tasty recipe.
Why this Seeded Dinner Rolls recipe?
These seeded dinner rolls are a versatile addition to any meal or occasion. The fluffy texture and mixed seed coating make them not only delicious but also visually appealing. These rolls can be served as a side dish to a main course, used for sandwiches, or even enjoyed as a snack on their own. The mixed seeds provide added nutrition and a satisfying crunch. Whether it’s a family dinner, a holiday feast, or a casual brunch, these dinner rolls are sure to impress and enhance the overall dining experience.
No matter the weather outside, the smell of fresh-baked bread can lift your spirits on a cold day.
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 – add a bit of flavour
- Yeast – I use instant dry yeast, it makes life a lot easier
- Vegetable oil – any flavourless oil is also fine
- 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) – to give 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
Tips and tricks for success
- 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. When you see a layer of foam has been formed, it means the yeast is activated. One big step gets closer to success.
- DO NOT skimp on the kneading: Proper kneading is essential for developing gluten and creating a soft, fluffy texture. Knead the dough for at least 8 minutes or until it becomes smooth and elastic.
- Keep the dough covered: While the dough is rising, keep it covered with a clean kitchen towel or plastic wrap. This prevents the surface from drying out and forming a crust.
- Allow enough rising time: Give the dough enough time to rise properly. This ensures that the rolls will be fluffy and light. The rising time may vary depending on the temperature of your kitchen, but typically it takes around 1 – 2 hours.
- Shape the rolls evenly: When shaping the rolls, make sure to divide the dough into equal portions and shape them evenly. This helps the rolls bake evenly and gives them a uniform appearance.
- Use an egg wash: Brushing the rolls with an egg wash before baking gives them a shiny, golden brown crust.
- Experiment with different seed combinations: The seeded dinner rolls recipe calls for a mixture of sunflower seeds, pumpkin seeds, white sesame seeds, and black sesame seeds, but feel free to experiment with different seed combinations to find your favourite.
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.
Watch my video instead
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.
What other types of seeds or topping for you to choose from
- 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!
3 simple steps to achieve crunchy crust
- 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.
- Just before starting baking, spray water mist onto the surface of the dough balls using a spray bottle. It adds moisture on the surface to create a flexible crust which expands in the oven.
- Bake the dough onto the preheated baking sheet and spray water mist inside the oven just before closing the oven door. The moisture helps to create the steam in the oven, which gelatinised the starches on the surface of the dough. As a result, it gives the rolls a satisfying crunch when you bite into them.
How you can 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.
Get creative with this seeded dinner rolls recipe
I encourage you to get creative with your dinner rolls. Enjoy them as buns for a delicious burger, make mini sandwiches with them, or even use them to make a breakfast sandwich with eggs and bacon. The possibilities are endless, and the beauty of this recipe is that it’s versatile enough to be enjoyed in many different ways.
No matter how you serve them, these seeded dinner rolls are sure to be a hit!
Save this recipe
These seeded dinner rolls are a delicious addition to any meal or occasion. With their fluffy texture and mixed seed coating of sunflower, pumpkin, white sesame, and black sesame seeds, they’re sure to impress.
Seed the difference – The Perfect Addition to Any Meal
The recipe is easy to follow with just a few simple steps, and with the right tips and tricks, readers can achieve the perfect result. The mixed seed coating is an important part of the recipe, providing both flavour and texture. The different types of seeds used all contribute to the unique taste and appearance of the rolls. With this recipe, I’m sure you can enjoy delicious and versatile seeded dinner rolls that are sure to be a hit with your family and friends.
Seeded Dinner Rolls
INGREDIENTS
- 250 g bread flour
- ½ 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)
- 35 g pumpkin seeds
- 35 g sunflower seeds
- 35 g white sesame seeds
- 35 g black sesame seeds
INSTRUCTIONS
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.
Prepare the dough
- In a large mixing bowl, combine the bread flour and salt. 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.
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.
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.
VIDEO TUTORIAL
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
More tasty recipes for your next bakes
The BEST garlic bread ever
Black Sesame Pastry Sticks
Flourless Walnut Swiss Roll with Coffee Cream
I hope you enjoyed reading about this seeded dinner rolls recipe and are excited to try making them yourself! Have you ever made dinner rolls before, or experimented with adding different types of seeds to your bread dough?
Seed the day with these irresistible dinner rolls – give them a roll today!
I would love to hear your thoughts and experiences in the comments below. And if you do try making these rolls, be sure to come back and let me know how they turned out! Don’t forget to tag me on social media if you share any photos of your creations – I would love to see them. :)) Happy baking!
