These wholesome multigrain rolls are a perfect addition to any bread basket! Packed with nutritious ingredients, they offer a lovely mix of texture and flavour, making them ideal for breakfast, lunch, or dinner. Whether you enjoy them with a spread, as a side to soups, or simply on their own, these rolls cater to various dietary needs, especially for those looking to incorporate more whole grains into their meals.
Why This Recipe Is Helpful
- Rich in fibre and nutrients thanks to a blend of multiple flours and seeds.
- Easy to prepare, requiring just a few steps and minimal hands-on time.
- Versatile enough for various meals, from sandwiches to accompanying hearty soups.
Best For
This recipe is perfect for families, health-conscious individuals, or anyone who loves fresh, homemade bread.
Be Careful If
If you’re managing dietary restrictions regarding gluten or certain seeds, ensure the ingredients meet your needs.
Ingredients
- 320 ml (1⅓ cups) warm water
- 7 g (1 packet) dry yeast
- 30 ml (2 tablespoons) olive oil
- 1 teaspoon salt
- 50 g (⅔ cup) oats
- 1 tablespoon sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons flaxseeds
- 1 tablespoon sesame seeds
- 100 g (¾ cup) rye flour
- 330 g (2¾ cups) wheat flour
- Additional olive oil for brushing
Ingredient Notes
- Flours: Using a mix of wheat and rye flour gives a unique flavour and enhances nutritional value. You can substitute with whole wheat flour if preferred.
- Seeds: Feel free to adjust the seeds based on your preferences or what you have on hand; chia seeds or poppy seeds would work well, too.
- Yeast: Make sure your water isn’t too hot; otherwise, it can kill the yeast.
Kitchen Tools Needed
- Mixing bowl
- Baking tray
- Parchment paper
- Clean cloth
- Sharp knife for scoring
Step-by-Step Instructions
- In a mixing bowl, combine warm water and dry yeast. Let sit for about 5 minutes until it is frothy.
- Add olive oil and salt to the yeast mixture, stirring to combine thoroughly.
- Gradually add the oats, sunflower seeds, pumpkin seeds, flaxseeds, sesame seeds, rye flour, and wheat flour, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm spot for about 40 minutes, or until doubled in size.
- Punch down the dough gently and shape it into rolls of desired size. Place them on a baking tray lined with parchment paper.
- Cover the rolls and let them rise for another 15 minutes until they puff up again.
- Preheat your oven to 200°C (400°F). Just before baking, score the tops of the rolls with a sharp knife.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Remove from the oven and let cool on a wire rack. Enjoy warm!
Pro Tips
- For a crispier crust, you can place a small baking dish with water in the oven while baking.
- Keep an eye on the rolls towards the end of the baking time to avoid over-browning.
- Allow the rolls to cool completely before slicing for the best texture.
Lighter Swaps
- For a lower-calorie option, you could reduce the olive oil to 15 ml (1 tablespoon) without affecting the overall outcome significantly.
Common Mistakes
- Not kneading the dough long enough can result in dense rolls.
- Forgetting to let the dough rise adequately will affect the fluffiness of the rolls.
Serving Suggestions
Serve these rolls fresh with butter, or use them as sandwich buns filled with your favourite ingredients.
Storage Instructions
Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag.
Reheating Tips
To reheat, wrap in foil and warm in a preheated oven at 180°C (350°F) for about 10 minutes.
Nutrition Estimate
Calories: 180
Protein: 5 g
Carbs: 30 g
Fat: 5 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 rolls
Cuisine: Multigrain
Course: Bread
Calories: 180
Frequently Asked Questions
Can I use whole wheat flour instead of rye flour?
Yes, whole wheat flour can be used as a substitute, though the flavour and texture may differ slightly.
How do I know when the rolls are done baking?
The rolls should be golden brown and sound hollow when tapped on the bottom.
Can I use fresh yeast instead of dry yeast?
Yes, fresh yeast can be used; just adjust the amount, as you’ll require more fresh yeast than dry yeast.
