Multigrain Seeded Sourdough Rolls

Chewy and hearty homemade rolls, this hybrid recipe adds a pinch of yeast to a sourdough base for extra rise and fluffiness. You can customize the seeds and grains however you want. Makes 8 rolls.

Prep Time20

Cook Time20

Rising Time2

Total Time2 40

Course: Bread

Keyword: multigrain seeded sourdough rolls

Servings: rolls

Calories: 217kcal

Author: Katie

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

US Customary - Metric

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