Fluffy Multigrain Seeded Rolls with Oats and Mixed Seeds
These soft, pillowy rolls combine the hearty nutrition of whole grains with a delightful mix of toasted seeds for added texture and flavor. The oat base creates an incredibly tender crumb, while pumpkin, sunflower, chia, and flax seeds provide a subtle nutty taste and satisfying crunch. Perfect for family dinners, holiday gatherings, or alongside soups and stews. The soaked seed topping ensures they stay perfectly golden without burning during baking. What makes these rolls special is their unique combination of quick oats worked into the dough and the careful toasting of seeds for maximum flavor development.
Ingredients
- 2 cups water
- 1 cup quick-cooking oatsrolled oats1:1
longer cooking time
- 3 tablespoons margarine
- 3 tablespoons raw pumpkin seeds
- 2 tablespoons raw sunflower seeds
- 1 tablespoon chia seeds
- 1 ½ tablespoons flax seeds
- ¼ oz Gefen Instant Dry Yeast
- ⅓ cup warm water
- ⅓ cup brown sugar
- 1 tablespoon sugar
- 1 ¼ teaspoons salt
- 1 cup Shibolim White Whole Wheat Flour
- 4 cups high-gluten flour, such as Mishpacha Challah Flour, dividedbread flour1:1adds gluten
slightly less chewy texture
- 1 beaten egg, for brushing
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons Gefen Sesame Seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons flax seeds
- 1 cup cool water, for soaking
Instructions
- 1
Place water into a medium pot and add oats and margarine
- 2
Bring to a boil and cook for about one minute, stirring to combine
- 3
Remove from heat and allow to cool until lukewarm
- 4
Combine pumpkin, sunflower, chia, and flax seeds in a dry medium skillet
- 5
Toast over medium heat, stirring, until lightly brown and starting to pop
- 6
Allow seeds to cool
- 7
Place yeast and warm water into mixer bowl with dough hook attached
- 8
Add oat mixture, sugars, salt, toasted seeds, whole-wheat flour, and 3 cups high-gluten flour
- 9
Knead until smooth
- 10
Slowly add remaining cup of flour and beat until fully incorporated
- 11
Place dough into a greased large bowl, turning once to grease top
- 12
Cover and let rise in a warm place until doubled
- 13
Place topping seeds into water to soak
- 14
Punch dough down and allow to rest
- 15
Shape dough into 24 balls and place 12 balls into each prepared 9-inch round baking pan
- 16
Cover and let rise until doubled
- 17
Preheat oven to 350 degrees Fahrenheit
- 18
Brush rolls with beaten egg
- 19
Drain seeds through a mesh strainer and shake out excess water
- 20
Sprinkle drained seeds over tops of rolls
- 21
Bake until golden brown
Tips
Toast the seeds until they just start to pop for maximum flavor without burning
Soak the topping seeds in water before baking to prevent them from burning during the longer bake time
The dough may seem dry initially but will become smooth and slightly sticky as kneading continues
Good to Know
Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months
Can be shaped and refrigerated overnight for second rise, then bring to room temperature before final rise
Serve warm or at room temperature, excellent with butter, jam, or alongside soups and stews
Common Mistakes
Don't skip soaking the topping seeds to avoid burning
Ensure oat mixture cools to lukewarm before adding to prevent killing yeast
Don't add all flour at once - dough should be soft and slightly sticky
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, you can knead by hand but it will take 10-12 minutes of vigorous kneading to develop the gluten properly. The dough will be quite sticky initially.
What if I don't have all the different seeds?
You can substitute with any combination of seeds or nuts totaling the same amount. Sesame, poppy, or even chopped nuts work well.
How long do these rolls keep fresh?
They stay fresh for 2-3 days at room temperature in an airtight container, or can be frozen for up to 3 months.