Cuisine Fiend https://www.cuisinefiend.com

seeded brown dinner rolls

Updated: Thu, 8 September, 2022

⯆ JUMP TO RECIPE
Soft and airy but full of wholemeal goodness, brown seeded bread rolls with molasses make me ponder on the dinner rolls conundrum: is one ever enough?

seeded brown rolls cuisinefiend.com

Bread roll: A roll is a small, often round loaf of bread served as a meal accompaniment. A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Wikipedia

dinner roll | Definition, meaning & more | Collins Dictionary Definitions. noun. a small round piece of bread provided as a side dish as part of a meal.

Pitfalls of fine dining

Posh restaurants and business class give you bread for free.

That's how it goes: they’ve taken your order. The white tablecloth scrunches uncomfortably into the very low space between your knees and the edge of the table.

The napkin very much wants to go lie down on the floor after a struggle with the cloth and your skirt. The pre-dinner aperitif is finished and they’re dragging their feet with the wine order.

You’re having second thoughts about your choice of duck for the main course seeing as it comes with dauphinoise potatoes (so rich! so many calories!!!).

And you’re on the point of fainting with hunger not having eaten much all day in anticipation of the lavish dinner - when here it comes. A saving grace. A rescue from starvation. A diversion from waiting for the wine and the starter.

A dinner roll.

seeded wholemeal dinner rolls cuisinefiend.com

Do we get some bread?

The Weather Man and I love going out to eat and usually the first question we ask each other excitedly, in that post-order taken interval, is ‘do you think we get bread?’

Which is daft really because any fool can work it out. If there’s a pointless little plate set to the left of our cover, it means we do. If there is a small knife perched across that plate, wahey! it comes with butter!

Of course, that’s what happens in old-school restaurants. These days, more often than not, a wooden board with a whole albeit miniature loaf will be parachuted into the middle of the table, accompanied with a saucerful of olive oil and balsamic, marmite butter, chilli butter or bog butter.

tapered brown bread rolls cuisinefiend.com

An old-fashioned dinner roll

But I must confess to a deep fondness of the old-school style, round or torpedo-shaped bun, tonged onto my pointless plate from a napkin-lined, flat basket-tray.

They are dainty little things, often with seeds, often tomatoey, sometimes speckled with onions and sometimes plain and weirdly flavoured with cumin.

Of course you’d like both when asked which of the two available kinds, but you never go for it. Of course you’d like another when they come round again but you never dare. And there wouldn’t be enough butter anyway.

seeded wholemeal dinner rolls cuisinefiend.com

Which are perfect dinner rolls?

I do like them fluffy and airy, and I think that’s how they ought to be always. You shouldn’t be stuffed already before even the starter turns up.

I usually think a bridge roll type or a Japanese milk roll kind are the perfect dinner rolls. Those two, funnily enough, are also the best burger buns, but you’d never see a brioche served pre-dinner - which proves a burger in a brioche is WRONG, QED. I digress.

The seeded brown rolls spotted in NYTimes Cooking are naughty but nice. They are still quite airy, though not exactly very light and fluffy due to the added virtue of brown flour and seeds.

This recipe makes an awful lot of them, 18 at least and God knows how many if you should want to shape them smaller.

salt sprinkled brown bread rolls cuisinefiend.com

The making of seeded brown rolls

The best texture and the easiest handling is achieved if the dough proves overnight in the fridge. If, however, you want to get it all done in a day, that’s fine too. Just let the dough rise in bulk, in the bowl, for about an hour in a warm place.

Molasses adds delightful, slightly smoky flavour to the dough. It’s mixed into the initial sponge, also facilitating yeast activity.

Seeds need to be soaked in boiling water, especially linseed and millet. They are then drained and added to the sponge with the other dough ingredients.

soaking seeds

As ever, a stand mixer with a dough hook is going to help a lot; this dough is very sticky. So much so that you might need to throw a little flour at it while kneading. Not usually recommended, but in this case the seeds might sometimes absorb enough liquid to upset the proportions and the hydration of the dough.

Once smoother, springier and more elastic, the dough can be packed away for cold overnight rise – or stand in a warm place to double in volume if you wish.

seeded rolls dough cuisinefiend.com

The next day it can be shaped into balls straight from the fridge, and prove warmly for a couple of hours. If it didn’t go into the fridge, an hour will suffice.

Two ways of shaping

You can make them perfectly round, shaping balls out of the dough, or go for slightly tapered shape – depending on your mood.

The round ones are sprinkled with a mix of small, fragrant seeds: sesame, cumin, nigella, caraway and fennel, or a similar combination.

The tapered ones are more homely: with a slashed dimple lengthwise and only a sprinkling of coarse salt crystals.

making tapered rolls cuisinefiend.com

More dinner roll recipes

Classic stuff: bridge or finger rolls are fluffy and soft, rich and almost brioche-like. Fresh yeast, full milk, eggs and butter make them into the loveliest mini dinner rolls.

Original Parker House bread rolls, created in the famous Boston hotel, soft and buttery. It's a classic dinner roll, shaped like a folded half-round and brushed with lots of butter.

Out to impress? Nothing better than Chinese flower shaped bread rolls, buttery and spiced with za’atar and chives instead of traditional spring onions.

More seeded bread recipes

Seeded sourdough batons, perfect for bruschetta or even for rustic panini. Seeded bread with barley, oats and millet grain made at leisurely pace over four days.

Seeded light rye bread with linseed, sunflower and pumpkin. This light rye loaf is quite easy to bake and best sliced a day after baking.

Pumpkin and sunflower seeded rye sourdough, German style blonde Pumpernickel. Sourdough on rye starter with only a small addition of wheat flour which can be swapped for spelt.

proving brown bread rolls cuisinefiend.com



seeded brown dinner rolls

Servings: 18 rollsTime: 3 hours plus proving overnight

INGREDIENTS

  • For the sponge:
  • 1 tbsp. molasses
  • 12g fresh or 1 ½ tsp instant yeast
  • 375ml cold water
  • 250g strong white bread flour
  • For the main dough:
  • 40g linseed
  • 50g millet grains
  • 30g sunflower seeds
  • 40g pumpkin seeds
  • 2 eggs, beaten
  • 60ml olive oil
  • 140g spelt flour
  • 350g wholemeal flour plus extra for dusting the work surface
  • 2 tsp fine salt
  • For the topping:
  • 1 egg, beaten
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tbsp. sesame seeds
  • 1 tsp nigella (black onion) seeds
  • 1 tsp fennel seeds
  • sea salt, for sprinkling (optional)


METHOD

1. Place all the ingredients for the sponge in a large bowl and stir to a loose batter. Cover with cling film and leave for half an hour to foam up a little.

2. In the meantime soak the seeds with boiling water, leave them for half an hour, then drain and rinse well with cold water. Shake the excess of liquid off on a sieve and add the seeds to the sponge.

3. Add the rest of the ingredients for the main dough and mix to a rough dough with a spoon or in a standing mixer.

4. Flour a work surface well and knead until the dough becomes smoother and not quite so sticky - you might need to dust it with more flour. In a standing mixer with a dough hook attachment it will take 5 to 10 minutes for the dough to clear the sides. Sprinkle some flour over the dough once or twice during the process.
Place the dough in a large bowl covered with cling film or in a large plastic tub with a lid and refrigerate overnight.

5. The next morning turn the dough out onto floured surface and divide into 18 chunks (about 90g in weight each).

6. Shape each chunk into a tight ball (or a tapered shape), place them on a couple of baking sheets lined with parchment, cover with cling film or slide into plastic bags and leave to prove for about 2 hours, until almost doubled in size.

7. Preheat the oven to 190C/375F/gas 5.

8. When risen, brush the top of each bun with the beaten egg and sprinkle with a mix of seeds and/or coarse salt.

9. Bake for 20 minutes until golden, cool on a wire rack. They will be as good as fresh on the following day but you might want to freeze the surplus.

Leave a reply

Your email address will not be published

Characters left 800
Comment*
Recipe rating
Name*
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Newsletter

Sign up to receive the weekly recipes updates


Follow Fiend