Today I’m going to show you how to make fiber-rich dinner rolls. These soft little breads filled with lots of grains are perfect for a healthy sandwich and are delicious with butter, or cream cheese spread.
Ingredients:
330g sifted all-purpose flour
100g whole wheat flour
320 ml warm water
7g dry active yeast
40 ml olive oil
1 tbsp sugar
1 tsp salt
50g old fashioned oats
2 tbsp sunflower seeds
2 tbsp sesame seeds
2 tbsp chia seeds
2 tbsp pumpkin seeds
Step 1
Let’s start by proofing the yeast. In a clean bowl mix the warm water, dry yeast, 1 tbsp of sugar and give it a stir. The water should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. Cover the bowl with a lid or plastic wrap and set it in a warm place for 15-20 minutes.
Step 2
When the bubbles appeared in the yeast mixture, add the salt, olive oil and give it a stir. Add the oats and a mix of all seeds. Stir again until combined well.
Step 3
Now it’s time for the dry ingredients. Add the whole wheat flour all at ones and mix well. Then add third of all-purpose flour to the mixture and mix again. Add another third of the flour and keep mixing with a spoon.
The rest of the flour sprinkle on the work surface, dump the dough in the middle and start to knead the dough. Don’t add to much extra flour. I used the amount of flour specified in the recipe. But everyone has different flour, and some may need a little more or a little less. The dough should turn out soft and not sticky to your hands.
Step 4
Coat a clean bowl with vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to double in size.
Step 5
When the dough has doubled in size it becomes very airy. Now we need to deflate it and expel the gases. Transfer the dough into a work surface and divide it into 8 pieces. Roll each piece into a ball and transfer to a baking shit covered with parchment paper or Teflon mat. Cover the rolls with a towel and let them rest for 20-25 minutes.
Step 6
During this time the dough will increase in volume again. I like to make a small cut on each roll, but this is not necessary if you like smooth surface of the rolls.
To have crunchy crust on freshly baked rolls, preheat the oven and then bake the rolls with a deep baking pan full of water on the bottom of the oven to create moisture inside the oven. Spray the rolls with water and bake at 445F degrees 20-25 minutes or until they have a golden-brown color.
Freshly baked multigrain dinner rolls look and smell amazing. Just listen to this… they have a crunchy crust outside and a soft, beautiful cut inside. I just love a piece of warm roll with a butter spread! I also like to keep the rolls in a bag overnight, so they lose the outside crisp and make soft rolls for the next day.
Notes:
You can use any other seeds you like.
Keep the rolls in a bag overnight, so they lose the outside crisp and make soft rolls for the next day.
Multigrain Dinner Rolls
These soft little breads filled with lots of grains are perfect for a healthy sandwich and are delicious with butter, or cream cheese spread.
- 330 g sifted all-purpose flour
- 100 g whole wheat flour
- 320 ml warm water
- 7 g dry active yeast
- 40 ml olive oil
- 1 tbsp sugar
- 1 tsp salt
- 50 g old fashioned oats
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
-
Let’s start by proofing the yeast. In a clean bowl mix the warm water, dry yeast, 1 tbsp of sugar and give it a stir. The water should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. Cover the bowl with a lid or plastic wrap and set it in a warm place for 15-20 minutes.
-
When the bubbles appeared in the yeast mixture, add the salt, olive oil and give it a stir. Add the oats and a mix of all seeds. Stir again until combined well.
-
Add the whole wheat flour all at ones and mix well. Then add third of all-purpose flour to the mixture and mix again. Add another third of the flour and keep mixing with a spoon.
The rest of the flour sprinkle on the work surface, dump the dough in the middle and start to knead the dough. Don’t add to much extra flour. I used the amount of flour specified in the recipe. But everyone has different flour, and some may need a little more or a little less. The dough should turn out soft and not sticky to your hands.
-
Coat a clean bowl with vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to double in size.
-
When the dough has doubled in size it becomes very airy. Now we need to deflate it and expel the gases.
Transfer the dough into a work surface and divide it into 8 pieces. Roll each piece into a ball and transfer to a baking shit covered with parchment paper or Teflon mat. Cover the rolls with a towel and let them rest for 20-25 minutes.
-
During this time the dough will increase in volume again. I like to make a small cut on each roll, but this is not necessary if you like smooth surface of the rolls.
To have crunchy crust on freshly baked rolls, preheat the oven and then bake the rolls with a deep baking pan full of water on the bottom of the oven to create moister inside the oven. Spray the rolls with water and bake at 445F degrees 20-25 minutes or until they have a golden-brown color.
You can use any other seeds you like.
Keep the rolls in a bag overnight, so they lose the outside crisp and make soft rolls for the next day.
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