Homemade Seeded Whole-Grain Bread Rolls

These soft, gently nutty rolls pair whole-wheat flour with bread flour for a tender crumb that’s sturdy enough for sandwiches. A mixed-seed topping adds crunch, and the dough is forgiving as long as you judge its feel rather than adding flour too quickly. Plan on a leisurely rise, then serve the rolls warm with dinner or save a few for weekday lunches.

Recipe at a glance

• Yield: 12 rolls
• Prep time: 25 minutes
• Rise time: 1 hour 35 minutes to 2 hours 20 minutes
• Bake time: 18 to 22 minutes
• Total time: About 2 hours 20 minutes to 3 hours

You’ll need a large mixing bowl, a baking sheet, and parchment paper. Rising times vary with room temperature, so use the dough’s appearance as your guide.

Ingredients

• 1 cup (240 ml) warm milk, about 105°F to 110°F
• 2¼ teaspoons (1 packet) instant or active dry yeast
• 2 tablespoons honey
• 1 large egg, at room temperature
• 3 tablespoons unsalted butter, softened
• 2 cups (about 240 g) whole-wheat flour
• 1½ cups (about 180 g) bread flour, plus a little more only if needed for shaping
• 1¼ teaspoons fine salt
• 1 tablespoon water, for the topping
• 1 tablespoon sesame seeds
• 1 tablespoon rolled oats
• 1 tablespoon sunflower seeds, roughly chopped if large
• 1 teaspoon poppy seeds

Seed swap: Use about ¼ cup total of seeds you have on hand, such as sesame, sunflower, pumpkin, flax, or poppy seeds. Keep the topping modest so it adheres well.

Instructions

1. Start the dough. In a large bowl, whisk the warm milk with the yeast and honey. If using active dry yeast, let the mixture stand for 5 to 10 minutes, until foamy; instant yeast can be mixed in and used right away. Stir in the egg and softened butter.
2. Mix and knead. Add the whole-wheat flour, bread flour, and salt. Stir until no dry patches remain, then knead by hand on a clean counter for 8 to 10 minutes, or in a mixer with a dough hook for about 6 to 8 minutes. The dough should become smooth and elastic and feel tacky, but not so wet that it pours or coats your hands heavily. Whole-wheat flour absorbs liquid differently from white flour; King Arthur Baking’s whole-wheat guidance is a helpful reminder to adjust by feel. If the dough is very sticky after several minutes of kneading, add bread flour 1 tablespoon at a time, using as little as possible.
3. Let the dough rise. Shape it into a ball and place it in a lightly greased bowl. Cover and leave in a warm, draft-free spot until roughly doubled, about 60 to 90 minutes. The dough should look puffy; a fingertip pressed gently into it should leave a slight indentation.
4. Shape the rolls. Line a baking sheet with parchment. Turn the dough onto a lightly floured counter and divide it into 12 equal pieces. Tuck the edges of each piece underneath, then roll it gently against the counter to make a smooth ball. Arrange the rolls on the sheet with a little space between them.
5. Proof and heat the oven. Cover the rolls loosely and let them rise for 35 to 50 minutes, until noticeably puffy and nearly doubled. Toward the end of the rise, heat the oven to 375°F.
6. Add the seed topping. Stir the tablespoon of water into a small bowl and brush a thin layer over the rolls. Combine the sesame seeds, oats, sunflower seeds, and poppy seeds, then sprinkle the mixture evenly over the tops. Press very gently so the seeds stick.
7. Bake. Bake for 18 to 22 minutes, rotating the sheet once if your oven browns unevenly. The tops should be lightly browned and the sides set. For a more precise doneness check, the center of a roll should reach about 190°F. Transfer the rolls to a rack and cool for at least 15 minutes before serving; the centers finish setting as they cool.

Tips, serving, and storage

Keep the dough slightly tacky rather than adding flour until it feels dry. Too much extra flour can make whole-grain rolls dense. If the dough feels firm while kneading, give it a few minutes to rest before deciding whether it needs a small splash of milk.

Serve the rolls warm alongside soup, roast chicken, or a weeknight salad. Split and fill them with egg salad, sliced turkey, or cheese for lunch. They’re also good toasted with butter and a little honey.

Once completely cool, store the rolls in an airtight container or bag at room temperature for up to 3 days. For longer storage, freeze them in a sealed freezer-safe bag for up to 2 months. Thaw at room temperature, or warm from frozen in a 300°F oven until heated through.

Sources

• King Arthur Whole Wheat Rolls