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    Multi-Seed Bread Rolls

    Multi-Seed Bread Rolls

    Crispy crust with toasted seeds on top

    Crispy crust, soft inside, toasted seeds on top - this bread is amazing! Sesame, black sesame, flaxseed, and pumpkin seeds are mixed right into the dough, then more seeds are sprinkled on top before baking. The result is incredible flavor and texture in every bite.

    The lift-and-slap technique makes this so easy - no kneading required! Brushing with water before sprinkling the seeds helps them stick perfectly. The crust is amazing! They sing when they come out of the oven.

    Watch the video below to see the seed-sprinkling technique and hear that beautiful singing crust!

    Multi-Seed Bread Rolls Recipe

    Crispy outside, soft inside. Perfect with cream cheese or butter on top - crunchy heaven! I can't wait to try them every time I make this recipe!

    Ingredients

    • 220 ml Water(1 cup)
    • 4 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread flour(2 ½ cups)
    • 1 tsp Sesame seeds(plus extra for topping)
    • 1 tsp Black sesame seeds(plus extra for topping)
    • 2 tsp Flaxseed(plus extra for topping)
    • 2 tsp Pumpkin seeds(plus extra for topping)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (4g) or dry yeast (2g) and optional sugar (4g). Mix. Add bread flour (320g), sesame seeds (1 tsp), black sesame seeds (1 tsp), flaxseed (2 tsp), pumpkin seeds (2 tsp), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique 'lift and slap'. Let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let proof for 2 hours or until it doubles in size.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Shape into balls: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in 6 equal parts. Make each piece into a ball. Rub against work surface to seal. Optionally, let the dough balls rest for 10 minutes.
      Timer Available:Ball Rest (Optional) (10:00)
    5. 5
      Shape the rolls: Flatten each ball. Roll and press down with your fingers. Seal the edge. Place on tray, seam down. Repeat: flatten, roll and press down, seal. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    6. 6
      Score and top with seeds: Score the bread with a sharp blade or knife. Brush the bread with water. Sprinkle with sesame seeds or other seeds you like - brushing with water will help them stick.
    7. 7
      Bake: Cover with another tray. Bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C).
      450°F (230°C) then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    8. 8
      Cool and enjoy: They sing! I can't wait to try them! The crust is amazing! Crispy outside, soft inside. Perfect with cream cheese or butter on top - crunchy heaven!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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