Baking Multigrain Bread Rolls

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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:

Baking Multi Grain Bread Rolls

Baking Multi Grain Bread Rolls

Baking Multi Grain Bread Rolls

Baking Multi Grain Bread Rolls

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
  • Sieve
  • Tall container for yeast water mixture
  • Whisk
  • Mixing bowl
  • Mixer/Kitchen machine
  • Kitchen towel
  • Rolling pin
  • Baking sheet + baking paper
  • Knife
  • Brush



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.

Rolling & Cutting Dough

Rolling & Cutting Dough

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!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):


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3 Replies to “Baking Multigrain Bread Rolls”

  1. Thanks for the recipe. I would like to give it a try. 🙂
    Before trying I have couple of questions.
    -> Did you use Vollkornweizel Mehl or Weizenmehl?
    -> The dough raise is done only once?

  2. Great buns! Used 8g active dry yeast instead and a blend of Bread flour, bread flour w. Multigrain and rye flour. I used a double rise and baked with added steam. Excellent result. Will bake them again for sure.

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