Crescentone or crescenta
10 minEasySeeded Rolls by Max Mariola
Seeded rolls, soft on the inside and crispy on the outside, can be filled with cold cuts and cheeses. Versatile and delicious, they are perfect for a tasty snack or a quick lunch.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 12 min
- Servings
- 8 people
Ingredients
- Active Dry Yeast, 1 bag
- white flour (00 type), 450 g
- sugar, 10 g
- extra virgin olive oil, 30 ml
- mixed seeds (poppy, sesame, barley, oats), 100 g
- lukewarm water, 275–300 ml
- salt, 1 teaspoon
Method
Seeded rolls are loved by everyone: they are great for buffets and perfect as a delicious snack. Making them at home is the best way to obtain soft, fragrant rolls using just a few simple ingredients.
How to make seeded rolls:
Place the flour in a bowl, add the active dry yeast, and mix well.
Shape the mixture into a mound and pour the sugar, oil, and seeds into the center (reserving about 20 g of seeds). Mix with a fork, gradually adding the lukewarm water and salt.
Knead the dough quickly by hand for about 10 minutes on a work surface until smooth.
Place the dough back into a floured bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (about 40 minutes).
Divide the risen dough into 8 equal portions, shape into balls, flatten them slightly, and sprinkle the reserved seeds on top.
Arrange the rolls, well spaced apart, on a baking tray lined with parchment paper and let rise again for 25–30 minutes.
Once risen, bake the rolls for 10–12 minutes in the middle of a preheated oven (electric: 220 °C / 430 °F, fan-assisted: 210 °C / 410 °F, gas oven top rack: 230 °C / 445 °F).
Let the rolls cool before serving and filling them.
How to make seeded rolls:
Place the flour in a bowl, add the active dry yeast, and mix well.
Shape the mixture into a mound and pour the sugar, oil, and seeds into the center (reserving about 20 g of seeds). Mix with a fork, gradually adding the lukewarm water and salt.
Knead the dough quickly by hand for about 10 minutes on a work surface until smooth.
Place the dough back into a floured bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (about 40 minutes).
Divide the risen dough into 8 equal portions, shape into balls, flatten them slightly, and sprinkle the reserved seeds on top.
Arrange the rolls, well spaced apart, on a baking tray lined with parchment paper and let rise again for 25–30 minutes.
Once risen, bake the rolls for 10–12 minutes in the middle of a preheated oven (electric: 220 °C / 430 °F, fan-assisted: 210 °C / 410 °F, gas oven top rack: 230 °C / 445 °F).
Let the rolls cool before serving and filling them.
