Fluffy Seeded Bread Rolls: An Easy Bread Machine Recipe You’ll Love
Sneak Preview: This recipe for Fluffy Seeded Bread Rolls uses a bread machine to mix and knead the dough. Shape the dough into snails, top with seeds, and bake in a conventional oven.
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Time to break out your bread machine. Buy, borrow, or steal a machine if you don’t have one yet. I’m telling you, it’s a miracle worker when it comes to homemade bread. Just don’t be baking your bread in it–at least, that’s my philosophy. It’s only a mixer/kneader, as far as I’m concerned.
Three Reasons Why You Will Cherish This Recipe
- Amaze your friends or family with these fun-shaped homemade rolls.
- Forget those squishy-squashy hamburger buns at the grocery store. These rolls have substance, character, and outstanding flavor. Split these in half and use it as a slider bun if you like.
- Don’t worry if you don’t have a bread machine. You can also make these by hand or with a stand mixer. See the recipe notes for details.
Happy Bakers Speak Up
“Made these last night sans seed topping, and family thought they made the best hamburger buns! Absolutely love all your bread tips and so grateful to have found your blog! Bread machine has been sitting in pantry for >10yrs, cause I hated they way it baked! I adore your recipes for manipulating the doughs and baking by hand!” — TIA
Why I Use My Bread Machine for Mixing and Kneading Only
- Bread machines can only make a loaf shape. When you shape the dough, the sky is the limit.
- The crust is like cardboard. Since you can’t “preheat a bread machine,” getting a nice crust is next to impossible.
- Bread machines are the best “kneaders.” It’s almost impossible to overdo it. The bread machine does it thoroughly and completely.
What To Look for When the Dough is Kneading
As always with a bread machine, lift the lid after about 10-15 minutes into the cycle and check the texture. The dough should be starting to clean the sides of the bowl.
If it’s too sticky, as in touching the pan everywhere, add flour one tablespoon at a time.
If it’s too dry, the dough will be in a tight ball, flapping against the sides. You will hear it. Add water one tablespoon at a time till dough sticks to the side briefly but releases cleanly. Experience is the best teacher with bread dough.
See the video for a picture tutorial about assessing the texture of your bread dough while it’s mixing in the bread machine
Ingredients and Substitutions
- MILK: Use whatever milk you have. The higher the fat content, the richer your rolls will be. The milk does not need to be warmed.
- WATER: Whether you use tap water or spring water (my preference) it should be room temperature.
- EGG: I buy and use large-size eggs. If you have medium or extra-large eggs, you need to adjust the liquid in the recipe accordingly.
- BUTTER: The recipe is written for unsalted butter. If you use salted butter, you can reduce the salt by 1/4 teaspoon. The butter does not need to be at room temperature. As long as the butter is not frozen, chop it finely and dump it in the bread machine pan with the other ingredients.
- SUGAR: Granulated sugar or honey. If using honey, 27 grams is enough. Honey is sweeter than sugar.
- SALT: Substitute sea salt 1:1. If you want to use Kosher salt, add 1/4 teaspoon more. Don’t ever leave the salt out of a bread recipe unless the recipe has been specifically designed for no salt. The yeast will misbehave without salt to reign it in.
- FLOUR: Bread flour is best for these rolls and provides a slightly chewy texture. Substitute unbleached all-purpose flour if that’s all you can get.
- YEAST: Use instant or bread machine yeast. If using active dry yeast, add 1/4 teaspoon more.
- SEEDS: Sesame seeds (black or white and make sure they’re not rancid) and poppy seeds (keep them in the fridge) are my favorite. Substitute “Everything but the bagel seasoning” if you have it.
How To Mix the Dough for Seeded Rolls
It should stick to the sides, then pull away cleanly. If the dough is too sticky and won’t pull away from the sides, add flour one tablespoon at a time, allowing the dough to absorb the extra flour before adding more. If the dough is too dry and bouncing off the walls of the pan, add more liquid, one tablespoon at a time. Read more about this secret to making good bread with a bread machine.
How To Shape Seeded Rolls into “Snails”
FAQ About Seeded Rolls
Yes. Make the dough on the DOUGH cycle. At the end of the cycle, move the dough to a lightly floured work surface and shape the dough into rolls. Cover and refrigerate overnight. The next day, allow the rolls to warm and double in size before baking. (Allow a couple of hours for the rolls to rise.)
You can, but I think the quality suffers a bit. I would rather freeze the rolls after they have been baked. Always double-wrap before freezing and use them within a month for the best flavor.
Parting Thoughts: If you enjoy rolls or bread with seeds, check out this recipe with whole wheat flour that has seeds inside and on top. It’s one of my favorites.
Adapted from One Hundred Years of Bread (paid link) by Sidney Brockman Carlisle
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Seeded Rolls: A Bread Machine Recipe
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Video
Ingredients
Dough
- ¾ cup (170 g) milk cool
- 3 tablespoons (42 g) water cool
- 1 large (50 g) egg
- 2 tablespoons (28 g) unsalted butter, chopped
- 3 tablespoons (36 g) granulated sugar
- 1 ½ teaspoon table or sea salt
- 3 ¼ cups (390 g) bread flour
- 2 teaspoons instant or bread machine yeast
Glaze
- 1 (44 g) egg
- 1 teaspoon water
- sesame seeds or poppy seeds
Instructions
- Place ingredients in order listed into your bread machine pan: 3/4 cup (170 g) milk , 3 tablespoons (42 g) water, 1 large (50 g) egg, 2 tablespoons (28 g) unsalted butter, chopped, 3 tablespoons (36 g) granulated sugar, 1 1/2 teaspoon (1 ½ teaspoon) table or sea salt, 3 1/4 cups (390 g) bread flour, and 2 teaspoons instant or bread machine yeast the DOUGH cycle and press START.
- Within the first minute of mixing and kneading, open the bread machine lid to ensure the paddles are engaged correctly, and the dough is starting to come together into a ball.
- Recheck the dough after 15 minutes. The dough should stick to the sides, then release cleanly. See the video for more details and what to do if this isn’t happening.
- When the cycle is complete and the dough has doubled its original size, remove dough to a floured board or silicone sheet.
- Divide the dough into two parts, then each of those halves into 4 pieces making a total of 8 portions.
- Loosely form each piece into a fat, rope shape about 5-6 inches long. Then, STEP AWAY! Let the dough relax for about 10 minutes, and life will be easier. Well… maybe not, but your dough will be much more agreeable about shaping.
- Using your hands, roll and pull each rope into an elongated piece of dough approximately 12 inches long. It doesn’t have to be perfect. Then starting at one end, roll up like a snail.
- Place about 2 inches apart in a large pan or on a greased cookie sheet. Even better if covered with parchment paper or a silicone sheet. Tuck the end of the coil underneath the roll as you place it in the pan. With the palm of your hand, flatten coil slightly. Cover with a towel.
- Preheat oven to 400˚F (200˚C).
- Combine 1 (44 g) egg and 1 teaspoon water. Mix well.
- Let rolls rise in a warm place until double. Flatten rolls with the palm of your hand again down to about 1-inch thickness. Don’t worry, they will pop up in the oven. Brush each roll with the prepared egg glaze. If desired, sprinkle buns with sesame seeds or poppy seeds.
- Bake in a preheated oven for 10-12 minutes until golden. Cool on a wire rack. When cool, split with a serrated knife to make sandwich buns, if desired.
Notes
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.