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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8 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.

  3. Die Brötchen sehen super aus, die möchte ich direkt ausprobieren!

    Eine Frage bevor ich mich an das Rezept mache: Kann ich den Teig bereits am Vorabend vorbereiten, die Brötchen auf ein Backblech platzieren, diese dann über Nacht im Kühlschrank gehen lassen und dann im Backofen abbacken?

    1. hallo, mich würde interessieren, ob es mit der übernachtgare geklappt hat. damit es sonntags schneller geht, bereite ich den brötchenteig gern schon am vorabend vor und stelle ihn dann bis zum nächsten morgen in den kühlschrank.

  4. Hello!
    I don’t have rye flour at this moment, but only wheat, bread and malted barley flours. Do you think two combinations of those would do?

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