In one of my last posts, I showed you a recipe for potato bread rolls. Today I’ll show you another bread roll recipe, for super tasty & substantial multi grain bread rolls with flaxseeds, pumpkin seeds & sunflower seeds.
The bread rolls are made with a mixture of wheat flour and rye wholemeal flour, in addition to water we add buttermilk as well. Have fun baking!
Cooked/Baked today: Baking Multi Grain Bread Rolls
Difficulty: Easy – Medium
Preparation Time: 2 hours (incl. resting time)
Category: Baking Recipes, Bread & Rolls Recipes
Our Recipe rating:
Ingredients for about 15 multi grain bread rolls:
- 500 grams wheat flour
- 200 grams whole rye flour
- 200 milliliters buttermilk
- 100 milliliters water
- 75 grams sunflower seeds
- 75 grams pumkin seeds
- 50 grams flaxseeds
- 50 grams soft butter
- ½ cube fresh yeast (about 20 grams)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 egg for brushing
- Sunflower & pumpkin seeds for garnishing
- Additional flour for the countertop
Required kitchen gadgets, helper & preparations:
- Bowl to soak the seeds
- Water heater
- Tall container for yeast water mixture
- Mixing bowl
- Mixer/Kitchen machine
- Kitchen towel
- Rolling pin
- Baking sheet + baking paper
Fill water heater with water & turn on. Put 75 grams pumpkin seeds, 75 grams sunflower seeds & 50 grams flaxseeds in a suitable bowl, cover with boiling water & allow to soak for about 10 minutes, then use a fine sieve to drain the grains.
…for the dough:
Crumble ½ cube of fresh yeast into a tall container, add 1 tablespoon sugar & also pour in 100 milliliters lukewarm water, then mix everything with a whisk or a fork until yeast and sugar have completely dissolved.
Next, add the yeast-water mixture along with 500 grams flour, 200 grams whole rye flour, 200 milliliters buttermilk, 50 grams soft butter, the drained grains & 1 tablespoon of salt into a mixing bowl & knead together with a kitchen machine or mixer with dough hooks for about 4 – 5 minutes until a smooth & slightly sticky dough.
…for the bread rolls:
Place the dough on a lightly floured work top, thoroughly knead again with your hands & shape into a ball. Roll out the dough ball with a rolling pin approx. 2 – 3 centimeters thick and as rectangular as possible. Then divide the dough sheet with a knife first into 3 equal strips and then into about 15 square bread rolls.
Place the bread rolls with a bit distance to each other on a lined baking tray, cover with a clean kitchen towel & allow to rest for 45 to 60 minutes in a warm place until the bread rolls significantly increased in volume.
Preheat the oven to 180°C (top/bottom heat) in good time. Crack an egg into a small bowl & whisk with a fork. After resting time brush the bread rolls with whisked egg, sprinkle them with some sunflower & pumpkin seeds afterwards & then bake in preheated oven for about 20 minutes until golden brown.
Get the done potato rolls out of the oven, allow to cool a bit on a wire rack & then serve. Have fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):