Two seed dinner rolls

Two seed dinner rolls

I may just have found my favorite kind of roll. It’s not the first time I’ve said it, I know (and you’ll have to forgive me, I’ll probably say it soon again). But these rolls were just made in heaven. They have roasted sunflower seeds in them. That’s a pretty big selling point, right?

Two seed dinner rolls | bitterbaker.com
What do you say? Would you eat this?

But I wasn’t going to settle with just ONE kind of seeds. No, I felt way more complete knowing that my rolls would have at least with two kinds of seeds in them. So I looked around in my kitchen. Pumpkin seeds? Caraway seeds? Naa. Not today. Flaxseeds? Hm. Tough one. Flaxseeds with sunflower seeds? Uhm. Yes, please.

Two seed dinner rolls | bitterbaker.com
If you’re a Facebook fan, then you might recognize these plates underneath :)

Two seed dinner rolls
Total time: 16-24 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the rolls. Makes 16 bread rolls.

Ingredients
Day 1

  • 150 g (5.3 oz) white starter
  • 350 g (12.3 oz, not fluid!) filtered water
  • 300 g (10.6 oz) bread flour

Day 2

  • ¾ tbsp sea salt
  • 2 tbsp honey
  • 50 g (1.8 oz) flaxseed
  • 50 g (1.8 oz) sunflower seeds
  • 270 g (9.5 oz) bread flour

Toppings
canola oil
sea salt
sunflower seeds

Two seed dinner rolls | bitterbaker.com
I love eating my rolls as a light afternoon meal, with arugula, tomatoes and some salt and pepper. Doesn’t get much better than that.

Instructions
Mix starter, water and bread flour in a bowl. Cover with plastic wrap and let sit in room temperature for about 16-24 hours, until the pre-dough is active, looking nice and bubbly like this.

Toast the sunflower seeds in the oven on broil until they are lightly brown. Add sea salt, honey, flaxseeds, sunflower seeds and bread flour to the pre-dough. Cover the bowl with a kitchen towel and let rest in room temperature for about 2-3 hours, until it has doubled in size.

Take out the dough on a floured surface. Divide the dough in 16 pieces. Roll each piece to a little ball, dip the bottom in flour and place on a greased oven tray. Cover the rolls with a kitchen towel and let rise until they have doubled in size, about 2 hours.

Preheat the oven to 460F. Brush the rolls with canola oil. Sprinkle sea salt and sunflower seeds on top. Put the rolls in the oven and spray some water on the bottom of the oven. Bake the rolls for 15-20 minutes at 460F.

Two seed dinner rolls | bitterbaker.com
Arugula, cottage cheese, red onion, salt and pepper makes another great combination. 

This post has been submitted to #bakeyourownbread and YeastSpotting.

Share this post with your friends!

    You might also like:

    16 thoughts on “Two seed dinner rolls

    1. joybee83

      As always your rolls look and sound great. I plan on making sandwich bread today and was looking for a good idea I think I’ll use your recipe (just make a loaf). Thanks.

      Reply
    2. natalie @ wee eats

      these look super tasty, i love to use rolls as mini-buns for sliders but have never thought of putting something healthy (like a little arugula/cottage cheese salad) on top. i’m a total ‘bread’ girl so i can eat just rolls for lunch or a mid-day snack, it’s probably not a ‘good’ thing… at least these have seeds and stuff, so that means they are healthy, right? :)

      Reply
      1. Yvonne Rogell Post author

        Thanks Natalie! Oh, yeah they’d be perfect for that too! hehe, absolutely, super healthy ;) I guess they could be worse.. But at least I feel healthy when I have the arugula on top. And it’s super good too!

        Reply
      1. Yvonne Rogell Post author

        Thanks Andrea! Yeah, they really work great for sandwiches! They’re all gone now, but for a while I had them with cottage cheese and arugula every day I came home from work, super yummy!

        Reply
    3. Sandra Warner

      I really am drooling while watching your photos! Such a super presentation you have here really. And your recipe is so much easy to follow too hope I can make similar delicious rolls myself.

      KatzGlutenFree.com

      Reply
    4. Freida Smith

      Don’t you ever convert to cups and teaspoons and tablespoons. Some of us are too old to switch to grams and ounces and don’t have that kind of scale?

      Reply
      1. Yvonne Rogell Post author

        Hi Freida, thanks for your comment. I don’t like to measure flour, etc. in cups, because it is not a very accurate way of measuring. Depending on how loosely or hard you pack the flour, you can end up with very different amounts of flour. As you can imagine, this can create very different, and most likely, very unwanted results in the bread.

        Here is a conversion table that might help you: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html. Nevertheless, I still think investing in a scale was the single most important thing I’ve ever done to improve my bread baking! :)

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>