Soft and fluffy seeded bread rolls! These incredible rolls are perfect for any occasion. Topped with seeds, the rolls are perfect for serving at Thanksgiving and Christmas or for dunking in soups and sauces. A make-ahead option ensures convenience, while an egg wash ensures the seeds stick beautifully.
2 ¼teaspoons(2 ¼teaspoons)Instant or active dry yeast
2tablespoons(2tablespoons)Sugar
1cup(240ml)Warm Water, 110ºF (43°C)
1teaspoon(1teaspoon)Salt
For the Topping:
A mixture of seeds, such as sesame, poppy, sunflower
1(1)egg, beaten
Instructions
Making the Dough:
In a large bowl, combine flour, yeast, sugar, and salt.Gradually add warm water, mixing until a soft dough forms.Knead for 8-10 minutes until smooth and elastic.
First Proofing:
Place the dough in an oiled bowl, cover with a damp cloth. Allow to rise for 1 hour or until doubled in size.
Shaping the Rolls:
Divide the dough into 12 equal parts, shaping them into balls. Gently flatten each ball into a roll shape.
Applying Egg Wash and Seeds:
Brush the tops of the shaped rolls with the beaten egg. Sprinkle with your chosen seeds.
Second Proofing:
Place the seeded rolls on a lined tray, cover with a damp cloth.Allow to rise for another 30 minutes.
Baking:
Preheat the oven to 190°C.Bake for 15-20 minutes or until golden brown.Allow to cool on a wire rack.
Freezing (Optional):
Follow steps 1-4.Place the shaped rolls on a baking tray and freeze until firm.Transfer to a freezer bag and store for up to 3 months.
Thawing and Baking (If Frozen):
Thaw in the refrigerator overnight.Allow to rise at room temperature for 6-8 hours.Bake as per normal instructions.
Notes
For Shaping: To ensure uniformity, consider using a kitchen scale.
For Freezing: Freeze individually first on a baking tray to prevent sticking.
When Baking from Frozen: Add an extra 5-10 minutes of baking time.
Achieving Softness: Proper kneading and proofing times help create a soft texture despite the lean dough.