Everyday Seeded Sourdough Rolls
These multigrain seeded sourdough rolls are the perfect balance of hearty and light. They use a bit of yeast to help speed up the rising process but still have plenty of sourdough flavor. I like this hybrid version because they’re ready in one afternoon, but if you’d like to use sourdough starter only, they’ll work just as well, but each rise will about four hours.
Multigrain Seeded Sourdough Rolls
Ingredients
Multigrain Mix (about 1/3 cup total)
- 2 tablespoons rolled oats
- 1 tablespoon flaxseeds or ground flaxseed
- 1 tablespoon sunflower seeds or hearts
- 1 tablespoon millet or chia seeds
- 1 tablespoon water
Sourdough Base
- 1 ¼ cups active sourdough starter (7 ounces)
- 2 ½–3 cups bread flour (see note for whole wheat option) (13 ounces)
- ¾ cup water (6 ounces)
- ½ teaspoon sugar
- 1 ½ teaspoons salt
- ½ teaspoon yeast
Seed Topping (optional, 2-3 tablespoons)
- Equal parts sesame seeds, poppy seeds, and sunflower seeds
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Instructions
- Hydrate Multigrain Mix. In a large mixing bowl, combine the rolled oats, flaxseeds, sunflower seeds, and millet with 1 tablespoon of warm water. Let sit for 10 minutes to soften.
- Mix Dough. Add the sourdough starter, bread flour, water, sugar, and the hydrated multigrain mix. Stir until incorporated. The dough will look slightly sticky but should be workable.
- Add Salt and Yeast. Sprinkle the salt and yeast over the dough. Knead until smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer. If using a bread machine, select the dough cycle and let it handle the kneading. The dough should be slightly sticky but not too hard to work with. If needed, add a small amount of extra water or flour.
- First Rise. Cover the dough and let it rise in a warm place for 60–90 minutes or until nearly doubled in size.
- Shape the Rolls. Turn the dough out onto a lightly floured surface. Divide into 8 equal pieces using a sharp knife or kitchen scale. Shape each piece into a round roll by pinching the bottoms to smooth the tops.
- Add Seed Topping. Brush the tops of the rolls lightly with water or egg wash. Sprinkle with the sesame, poppy, and sunflower seed mixture, pressing gently to help them stick. Place the rolls on a parchment-lined baking sheet dusted with cornmeal.
- Second Rise. Cover the rolls with greased plastic wrap and let rise for 45–60 minutes until puffy.
- Bake with Steam. Preheat your oven to 450°F with one rack in the center and another in the lower position. Place an empty metal baking sheet on the lower rack. Once the oven is preheated, pour 1 cup of water onto the hot baking sheet to create steam. Bake the rolls on the center rack for 17–21 minutes, until golden brown.
- Cool. Transfer the rolls to a wire rack to cool for at least 30 minutes before serving.
Notes
- Whole Wheat Flour Option: For added flavor, replace up to 25% of the bread flour with whole wheat flour. Use 10 ounces of bread flour and 3 ounces of whole wheat flour. This creates a slightly denser roll. Skip the whole wheat flour entirely if you prefer a fluffier texture that lets the seeds and grains shine.
- Grain Variations: Substitute millet with rye flakes, barley flakes, or quinoa for variety.
- Seeds: Add pumpkin seeds, chia seeds, or hemp hearts for extra crunch.
Nutrition
The seeds and grains are super important here; each adds something different. But the trick is to hydrate them before mixing with the dough. This will help your rolls to stay nice and tender on the inside instead of being dry and dense.
Don’t skip adding water to the hot baking sheet. The steam will help give your rolls a nice crust.
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Tips for Success
Watch the dough during mixing. It should feel slightly sticky but not sticky enough to coat your fingers. Add flour or water one tablespoon at a time if you need to adjust.
Don’t rush the shaping. Take the time to pinch the bottoms to get that smooth top.
The rolls are done when they’re golden brown on top and sound hollow when tapped on the bottom.
Let them cool completely before cutting. The inside will be gummy if you cut too soon.
Ingredients and Equipment
Bread Flour: This is essential for giving these rolls their chewy texture.
Active Sourdough Starter: Make sure yours is bubbly for the best results.
Mixed Grains and Seeds: These are what give it that texture and flavor.
Baking Sheet: A heavy-duty one will prevent them from burning on the bottom.
Metal Pan for Steam: Use an oven-safe metal pan; glass can shatter.
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Make It Your Own
Change up the seeds and grains however you like.
- Switch up the grain mix based on what you have: rye flakes, quinoa, or barley all work well.
- If you don’t like some of the seeds, double up on your favorites instead.
- Brush the tops with butter right after baking instead of adding the seed topping.
- Shape these larger and flatter before the final rise to make sandwich buns
These rolls are hearty and impressive but not complicated, just a simple twist on one of my very favorite recipes.
Love,
These look great! What type of yeast do you recommend using? Thanks!
I always buy the 1 pound bag of SAF instant. pour it in a quart mason jar, pop that in the freezer, and you’re set for awhile 🙂