Multi Seed Rolls (Makes 12)
Adapted from a recipe at tarateaspoon.com
Ingredients
1 tsp black sesame seeds
1 tsp poppy seeds
1 tsp regular sesame seeds
1 tsp flax seeds
3 tsp pepitas (pumpkin seeds)
2 tsp sunflower seeds
2 tsp pine nuts
8 grams of active dry yeast
1 1/3 cup of warm water
¼ cup of sugar
1 tsp salt
1/8 cup of shortening
1 egg
1 ½ cup whole wheat flour
2 cups high protein flour
2 tbs olive oil
Egg wash (one egg with a tablespoon of water)
Directions:
Mix seeds and nuts together and set aside
In a mixer bowl with a dough hook attachment, dissolve yeast in water. Let sit until frothy, approx.. 10 min.
In another bowl add flour, salt, sugar, shortening and mix well.
Add the egg to the flour water mixture.
Turn on dough hook and add flour mixture to water/egg/yeast mixture. Mix on low speed until dough forms. Add olive oil and mix with dough hook on medium speed approx.. 5 mins. If the dough is too dry, add small amounts of water to get an elastic dough. If too wet, add small amount of flour until you get same result. After mixing for 5 mins with dough hook, place the dough into an oiled bowl, turning to coat and cover. Place in a warm area for 2 hours or until double in size.
Remove from bowl and turn out onto a lightly floured board.
Cut into 12 equal pieces.
Roll each piece into a ball.
Place balls into a greased baking pan about 1 inch apart. A 13×9 pan should hold 12 in a 3×4 configuration.
Cover and set aside in a warm place for 25 mins.
Preheat oven to 375
Remove cover from pan and brush rolls gently with egg wash.
Sprinkle the seed mixture over the rolls
Bake in the oven approx. 12 – 15 min until center of rolls is 170F and are nicely browned.
Let sit in pan 5 mins and serve.
Options:
Use any combination of seeds you like!
The Story:
This recipe is a heavy modification of one I found online at tarateaspoon.com. the original recipe calls for fennel seeds and makes 4 dozen. I had to cut it down significantly. I also change the AP flour for higher gluten and I added olive oil for moisture and flavor. In addition, I’m not a fan of hand kneading anything so I have adjusted this to be done in a stand mixer with a dough hook. This makes very soft rolls, similar to King’s Hawaiian texture but has a nice crunch on top. Great for making small sandwiches or just spreading with butter and jam. According to the original recipe this can also be done ahead of time, left in the pan, and the rolls covered with foil and reheated for 5 mins just prior to serving. I can’t say any of them will make it long enough to be reheated around here.
