Multigrain Bread Rolls

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Multigrain Bread Rolls

Description

Multigrain bread rolls are soft, fluffy rolls made using a blend of whole grains and seeds, offering a nutty flavor, hearty texture, and higher nutritional value than regular white rolls. They’re perfect for breakfast, sandwiches, sliders, or as a healthy dinner roll. These rolls balance taste and nutrition, making them great for both kids and adults.

Servings

  • Makes: 8 medium bread rolls

  • Serving Size: 1 roll

Preparation & Cooking Time

  • Prep Time: 20 minutes

  • Proofing Time: 1½–2 hours

  • Bake Time: 18–22 minutes

  • Total Time: ~2½ hours

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour

  • ½ cup all-purpose flour

  • ¼ cup rolled oats

  • 2 tbsp flaxseeds (ground or whole)

  • 2 tbsp sunflower seeds

  • 1 tbsp sesame seeds

  • 1½ tsp instant yeast

  • 1 tsp salt

  • 1 tbsp sugar or honey

Wet Ingredients

  • ¾ cup warm milk (or warm water for vegan)

  • 2 tbsp olive oil or melted butter

For Topping (optional)

  • Milk or plant milk for brushing

  • Mixed seeds or oats

Instructions

1. Activate the Yeast

In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. Mix Dry Ingredients

In a large bowl, combine flours, oats, seeds, and salt.

3. Form the Dough

Add the yeast mixture and oil to the dry ingredients. Mix and knead for 8–10 minutes until smooth and elastic.
(Add 1–2 tbsp water if dough feels dry.)

4. First Proof

Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours or until doubled.

5. Shape the Rolls

Punch down dough, divide into 8 equal portions, and shape into smooth balls.

6. Second Proof

Place on a lined baking tray, cover lightly, and rest for 30–40 minutes.

7. Bake

Brush with milk, sprinkle seeds, and bake at 180°C (350°F) for 18–22 minutes until golden brown.

8. Cool

Cool on a wire rack before serving.

Chef’s Notes

  • Texture will be slightly denser than white bread due to whole grains.

  • Rolls soften further once cooled.

  • Flavor improves the next day—great for meal prep.

Tips for Best Results

  • 🌡️ Milk should be warm, not hot (hot liquid kills yeast).

  • 🌾 You can swap grains: millet, quinoa flakes, or rye flakes work well.

  • 🥖 For extra softness, brush with butter right after baking.

  • ❄️ Freeze baked rolls up to 1 month.

Nutritional Information (Approx. per roll)

  • Calories: 165 kcal

  • Carbohydrates: 26 g

  • Protein: 5 g

  • Fat: 5 g

  • Fiber: 4 g

  • Sugar: 2 g

  • Sodium: 180 mg

(Values vary based on grains and seeds used)

Health Benefits

  • ✅ High in dietary fiber – aids digestion

  • ✅ Rich in plant protein

  • ✅ Supports heart health (flax & seeds)

  • ✅ Lower glycemic index than white bread

  • ✅ Keeps you fuller for longer

Q & A (Frequently Asked Questions)

Q1. Can I make this recipe vegan?
Yes! Use water or plant milk and replace butter with olive oil.

Q2. Can I use only whole wheat flour?
Yes, but rolls will be denser. Add 1 tbsp extra oil for softness.

Q3. Can I make these without an oven?
You can cook them in a heavy pan with a lid on low heat, but oven gives best texture.

Q4. How long do these rolls stay fresh?
2 days at room temperature, 5 days refrigerated, or 1 month frozen.

Q5. Are these good for weight management?
Yes—high fiber and whole grains help control hunger when eaten in moderation.

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