Seeded & Plain Breakfast Bread Rolls (Basket-Ready)

These breakfast bread rolls are made from one easy, lightly enriched dough—then split so you can bake a batch of plain rolls and a batch topped with seeds. They’re tender inside, golden on the outside, and ideal for butter-and-jam mornings, breakfast sandwiches , or a brunch bread basket.

Close-up of assorted freshly baked bread rolls in a basket, perfect for breakfast or brunch.

12 rolls (6 plain, 6 seeded) per full batch · about 2 hours 15 minutes

https://cyrusramsey.com/seeded-plain-breakfast-bread-rolls-basket-ready/

Ingredients

  • Dough 3 1/4 cups (390 g) all-purpose flour (plus a little for dusting) 2 1/4 tsp instant yeast (1 packet) 1 tbsp sugar 1 1/4 tsp salt 1 cup (240 ml) warm milk (about 100°F to 110°F / 38°C to 43°C) 2 tbsp (28 g) unsalted butter, melted (or use neutral oil) 1 large egg
  • Seed topping (for seeded rolls) 2 tbsp seeds (try a mix of sesame + everything-style seeds, or sunflower/pumpkin) 1 to 2 tbsp milk or water (to help seeds stick, optional)
  • Optional egg wash (for extra shine) 1 egg + 1 tbsp water or milk Non-egg option: milk or cream thinned with a splash of water

Method

Recipe by Heather Schiefelbein.

  1. Mix the dough: In a large bowl, whisk flour, yeast, sugar, and salt. Add warm milk, melted butter, and the egg. Stir until a shaggy dough forms.
  2. Knead: Knead by hand on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. If using a stand mixer, knead with a dough hook on medium for about 6 to 8 minutes. The dough should feel tacky but manageable—add only a dusting of flour if needed.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise until puffy and expanded (about 50 to 70 minutes). A gentle poke should leave an indentation that slowly springs back.
  4. Divide: Turn dough onto the counter and press to deflate gently. Divide into 12 equal pieces. Shape 6 into smooth plain rolls.
  5. Shape seeded rolls: Shape the remaining 6 pieces into rolls. For each seeded roll, flatten slightly, then fold the dough under to create a smooth top again.
  6. Prep the tops: If using an egg wash, beat the egg with water/milk. Brush the tops of the seeded rolls lightly. Sprinkle generously with seeds; press very gently so they adhere. (Plain rolls can be left unwashed or brushed lightly for shine.)
  7. Second rise: Arrange rolls on two parchment-lined baking sheets, leaving a little space between them. Cover and let rise about 15 minutes while the oven heats.
  8. Bake: Heat oven to 375°F (190°C) . Bake one sheet at a time for 18 to 22 minutes , until deep golden and the tops look set. For the most reliable cue, the rolls should feel lighter and sound hollow when tapped on the bottom.
  9. Cool: Cool on the pan for 5 minutes, then transfer to a rack. For the best texture, let cool at least 20 minutes before slicing or serving.

Serving, useful notes and storage

Keep the bread tightly wrapped for the next meal and toast slices as it loses freshness. Choose a batch you can finish before it molds; discard moldy bread.

Don’t rush the bake: Underbaked rolls can feel doughy in the center. Aim for deep golden color and a set, bouncy crumb. Seed options: Use what you like—sesame, poppy, sunflower, or a classic “everything” blend. For fewer loose seeds, choose a mix that’s not overly fine. Flavor variation: Add 1 to 2 teaspoons finely chopped fresh rosemary (or 1/2 to 1 teaspoon dried) to the dough for a savory brunch roll. Allergy-friendly note: If you’re avoiding egg, use the non-egg egg-wash option (milk or thinned cream). Skip egg in the dough by replacing with an extra tablespoon of butter or oil plus 2 extra tablespoons of milk (the dough will be slightly softer, but still workable).