Whole Wheat Seed Rolls Recipes

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

Steps:

• Place water, butter, honey, salt and vinegar in pan for automatic bread machine.
• Measure 2 tablespoons gluten into bottom of dry measuring cup.
• Add flour to measuring cup and measure 4 cups into pan.
• Add seeds on top of flour.
• Make a well with your finger in the dry ingredients and add the yeast.
• Set bread machine for dough cycle and press the start button.
• When cycle is complete, separate dough into 15 pieces; roll into balls and place into greased 9 x 13 pan.
• Allow to rise 1 hour or until doubled.
• Bake at 375 for 20 minutes or until browned on top.

Steps:

• In a large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, yeast and salt. In a saucepan, heat milk, oil and molasses to 120°-130°. Add to dry ingredients. Add eggs; beat on low speed until moistened. Beat on medium for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape each portion into 12 balls. Place 1 in. apart into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water until foamy; lightly brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown.