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.
50% whole grain wheat, 50% white wheat flour
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