Mixed Seed Rolls

A deliciously nutty flavour, perfect for any occasion - breakfast, lunch or dinner. I adore the convenience of rolls which can be popped into the freezer then defrosted as required, though this recipe also makes an equally fantastic loaf.
Category:  Baking  - 


For 1 Batch(es)


  • 1 egg, topped to 400 ml with water
  • 1 tbs pumpkin seed oil
  • 1/2 liter rye flour
  • 1/2 liter plain bread flour
  • 25 g sunflower seeds
  • 25 g linseeds
  • 25 g sesame seeds
  • 50 g pumpkin seeds
  • 1 tsp sea salt
  • 4 tsp soft brown sugar
  • 1pkt fast action dried yeast

Mixed Seed Rolls Directions

  1. 1. Tip the ingredients in the order they appear into the bread machine (or in the order according to your manufacturer's instructions) and activate the dough programme. If you are making by hand, thoroughly mix all the ingredients together, knead until smooth, cover with a tea towel and leave in a warm place for about an hour until the dough has risen and about doubled in size.
  2. 2.Turn the dough onto a floured board and cut into 16 even sized pieces. Lightly knead and shape into rolls then place on a baking sheet lined with baking parchment. Leave to rise for 1 hour in a warm place.
  3.  Preheat the oven to 200 degrees C
  4. Bake in the preheated oven for about 10 minutes until a light golden brown and sound hollow when tapped. Cool on a wire rack and either serve the same day or freeze until required.