Name: Whole Wheat and Seed Bread Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Ingredients: 3 cups Whole Wheat Flour (Provides fiber and nutrients.); 1.5 cups Warm Water (Activates the yeast.); 2.25 teaspoons Active Dry Yeast (Helps the dough rise.); 2 tablespoons Olive Oil (Adds moisture and flavor.); 1 tablespoon Honey (Adds sweetness and helps activate the yeast.); 1 teaspoon Salt (Enhances flavor.); 2 tablespoons Sesame Seeds (Adds nutty flavor and texture.); 2 tablespoons Flax Seeds (Adds omega-3 fatty acids.); 2 tablespoons Sunflower Seeds (Adds crunch and nutrients.); 1 tablespoon Poppy Seeds (Adds a unique flavor and texture.)

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Whole Wheat and Seed Bread Rolls

Delicious and healthy whole wheat bread rolls with a variety of seeds for added nutrients and texture.

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Prep Time 20

Cook Time 25

Resting Time 15

Total Time 1

Course Side Dish, Snack

Servings 12 rolls

Calories 180 kcal

Equipment

1 Large Mixing Bowl For mixing the dough.
1 Baking Sheet For baking the rolls.

Ingredients

Dough

3 cups Whole Wheat Flour Provides fiber and nutrients.
1.5 cups Warm Water Activates the yeast.
2.25 teaspoons Active Dry Yeast Helps the dough rise.
2 tablespoons Olive Oil Adds moisture and flavor.
1 tablespoon Honey Adds sweetness and helps activate the yeast.
1 teaspoon Salt Enhances flavor.

Seed Mixture

2 tablespoons Sesame Seeds Adds nutty flavor and texture.
2 tablespoons Flax Seeds Adds omega-3 fatty acids.
2 tablespoons Sunflower Seeds Adds crunch and nutrients.
1 tablespoon Poppy Seeds Adds a unique flavor and texture.

Instructions

In a large mixing bowl, dissolve the yeast and honey in warm water. Let it sit for 5 minutes until foamy.
Add the olive oil, salt, and whole wheat flour to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a ball.
In a shallow dish, combine the sesame seeds, flax seeds, sunflower seeds, and poppy seeds. Brush the tops of the rolls with a little water and dip them into the seed mixture to coat.
Place the rolls on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for another 15 minutes.
Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
Let the rolls cool on a wire rack before serving.

Notes

For a softer crust, brush the rolls with melted butter or olive oil immediately after baking.