Seeded Sourdough Rolls
By From Luxembourg With Loaf · Last edited May 28, 2026
Seeded Sourdough Rolls
By From Luxembourg With Loaf · Last edited May 28, 2026
🌟 Freshly baked bread rolls were always a weekend tradition in my childhood, while weekday mornings were all about hearty slices of bread. 🥖✨ To relive those special memories, I created a bread roll recipe inspired by the past! Packed with seeds and walnuts, these rolls are rich in protein, incredibly light, and perfect for any day of the week. The best part? They freeze beautifully! Just pop one in the microwave in the morning, and it's like stepping back into those cozy childhood weekends. 💛 Bring a little nostalgia to your table—every day can feel like a trip down memory lane!
- Total weight
- 2,350g
- Yield
- 18units
- Unit weight
- 131g
- Hydration
- 77%
Ingredients
Levain
210gToasted Seeds
370gMain Dough
2,350gProcess
Prepare Levain
Combine the flour, water, and starter. Mix thoroughly and allow to ferment overnight at room temperature.
Prepare Toasted Seeds
Toast the walnuts and seeds in a hot pan over high heat, stirring continuously until browned. Carefully add the water, remove from heat, and allow the mixture to cool completely.
Mix Main Dough
Combine the flour, levain, and the majority of the water (reserving a small amount). Mix on low speed until incorporated.
Incorporate Salt and Seeds
Gradually add the salt and the reserved water while mixing on maximum speed. Once developed, add the cooled toasted seed mixture and mix briefly until evenly distributed.
Bulk Fermentation
Transfer the dough to a greased container. Perform coil folds periodically during the first stage of fermentation. Allow the dough to rest until nearly doubled in volume (alternatively, ferment overnight in the refrigerator).
Shaping and Proofing
Divide the dough into individual portions. Shape each portion into a ball, dip one side into a seed mix, lightly flour the opposite side, and place upside down in a floured towel to proof.
Baking
Preheat oven to 250 °C (482 °F). Bake the rolls in two phases as described below. Ensure the oven is reheated to 250 °C (482 °F) between baking batches.
Phase 1: Bake with steam at 220 °C (428 °F) for 10 minutes.
Phase 2: Release the steam and continue baking at 220 °C (428 °F) for about 15 minutes, until golden.
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