I’ve really learned to enjoy baking bread rolls. They are so quick to make and easy to eat and store. In the bakery they make lots of bread rolls with seeds and that gave me the inspiration to start baking bread rolls with different kinds of seed/flake/flour mixtures at home, too. I used to use mostly just sunflower, but now I have some more exciting ingredients in my storage as well.
Oat bread rolls with millet and flax (enough for 16 bread rolls)
30g Brown flax seeds
30g Millet grains (didn’t wash mine, but running some cold water through wouldn’t hurt them)
60g Oat flakes
25g Honey (also sugar works)
210g Warm water
Measure everything into a lidded bowl/cup and mix well together. Close the lid and leave the mixture at room temperature for about 24 hours. This way the seeds and flakes will “cook” overnight and are softer in the dough. Sure you can also cook them on the same day by boiling, but I really enjoy this overnight method. Less trouble.
The actual dough:
355g Seed mixture (made on the day before)
400g All-purpose flour (being in Germany, I use wheat flour type 550, but it’s the same thing)
8g Dried yeast (I guess 11g would do as well, my dried yeast packages here in Germany are just 7-8g, that’s why that amount)
210g Luke warm water
Some water, brown flax seeds and oat flakes for deco
1. Measure all the ingredients into a big bowl and knead through for about 10 minutes ’till smooth and elastic. With machine the dough is probably ready in about 3-5 minutes. If you want to make sure that the dried yeast is properly dissolved, you can first mix it together with the water and only then add into the dough. Cover the bowl with a kitchen towel and let the dough double for about 1,5-2 hours depending on your room temperature.
2. Once the dough is well risen, knead it down with floury hands and place on a floured surface. Measure it into 16 equal pieces, either by shaping it into a roll and cutting it four times in halves or simply by weighting (each piece being about 60g).
3. Shape each piece into a pretty little ball with the help of flour. Measure a little bit of water on a plate and mix about 1dl of oat flakes and 1/2dl of brown flax seeds on another plate. Then dip each roll first into water, then into seed mixture and place on baking paper to rise. Cover and let the rolls rise for about 1-1,5 hours ’till they look bigger.
4. Heat up the oven to 225°C. Bake the bread rolls in the middle level for about 15 minutes ’till evenly golden/brown.
You can also vary the seeds in the mixture, so sunflower, pumpkin, poppy, sesame and co. are good for this recipe as well. And I’m quite sure the same measurements would work with them as well. But haven’t tried those yet, so do it at your own risk.