These yeasted rolls are easy to make and look great with all the different seed toppings. They’re also convenient to have on hand in the freezer – just throw a couple in the microwave for a minute and they’re almost as good as fresh from the oven.
The dough is ready for shaping
Scaling: 100g makes a medium size roll
Black and white sesame, poppy seed, nigella, sea salt, pumpkin seeds
Proofed and ready to bake
The finished product
Seeded Rolls
50% whole grain wheat, 50% white wheat flour
2.5% salt
yeast
milk
seeds for topping
Mix all the dry ingredients; add as much milk as necessary to achieve desired consistency; knead until gluten is developed. Rise for about 1h, then place in fridge over night. Next day, give the dough a few folds and let it rise again. Scale to desired size; shape and dip the top of each roll in a bowl of seeds. Proof the rolls, then slash and bake.
YeastSpotting submission #8
I’ve been trying my hand at bread in different forms over the last few months (with some occasional success) and that looks like an interesting recipe. I’ll have to give it a go in the next day or two I think so thanks for the idea 🙂
You can adjust the percentage of white flour up or down to make a lighter or more dense roll. Wetter dough also generally yields a more open crumb than a tight dough.
Good luck.
Those are gorgeous! What, out of curiosity, are the 13 vegetables?
Years ago we were driving through Seattle when out of the corner of my eye I thought I saw a marquee announcing an act titled “Thirteen Vegetables”. Intriguing … but at second glance it was actually something quite different. Somehow the phrase stuck though, and when we were looking for a name we went with it. Serendipitously, we were just starting a new garden at the time and when we counted our vegetables … there were 13. Coincidence? Ich don’t think so.
I like it! I also liked your list of garden successes from this year. I always like to know what other people can achieve in this part of the world. 🙂 Maybe I’ll try celeriac this year!