Yeast breads are intimidating to many people. Having tried a time or two and failed or perhaps just hearing too many horror stories about how difficult yeast is to master, I know a lot of folks who won’t even attempt to make homemade breads or rolls this way.
But y’all know if I’m going to bring you a recipe, it’s really going to be easy and doable by everyone. Today’s recipe is no different.
These rolls are absolutely delicious but my favorite part is the seeds. I love wheat bread with seeds inside! For this recipe, you can use what seeds you prefer or the combination I used. Everything is nicer when you customize it to your own tastes.
Once you are done with the dough, pull off bits the size of rolls and place them on greased cookie sheets. Cover well and freeze, then remove and toss in zipper seal bags and return immediately to the freezer. When you need rolls, take them out and place them on a greased cookie sheet or in greased muffin cups and allow to rise in a warm place (covered with a towel) until doubled in size. Bake as usual and you have warm, seedy, and delicious dinner rolls with no fuss!
This recipe makes about seventy-five rolls. With the convenience of only baking what you need, they can last for quite some time!
Now if you are still hesitant and have had problems with yeast breads in the past, it was most likely due to one of two things:
- Water Temperature
- Inactive (Bad) Yeast
The water temperature is tricky because it must be warm to help activate the yeast but if it is too hot, you’ll kill your yeast. This problem is simply solved if you’ve ever given a baby a bath. The perfect temperature for your yeast is the temperature of baby bath water. If it would burn a baby, it’s too hot. If it would chill a baby, it’s too cold.
If you are more comfortable being really technical about things until you get your yeast baking confidence about you, the water temp needs to be around 110 degrees, you can use a candy thermometer for this.
The first step of this recipe is what is known as “proofing,” which is a process to ensure you don’t have inactive yeast. During the first step, if your yeast doesn’t bubble and expand, you have yourself a bad batch and need to throw it out and start with fresh yeast. These two simple things will ensure you have delicious and impressive rolls every time! Still don’t think you can master yeast rolls? Visit SouthernPlate for a full tutorial on this recipe with photos of every step!
Seeded Dinner Rolls
(Makes about 75 rolls)
- 1/2 cup warm water
- 3 packages dry yeast
- 1 tablespoon white sugar
- 2 cups quick cooking oats
- 1/2 cup flax seed
- 1/2 cup sunflower kernels
- 2 cups whole wheat flour
- 4 1/2 cups warm water
- 1 1/2 tablespoons salt
- 2/3 cup brown sugar
- 2/3 cup vegetable oil
- 10 1/4 cups bread flour
Directions: In a mixing bowl place half cup warm water, tablespoon of sugar, quarter cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8 to 10 cups. Dough will be sticky
Place dough in large oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 half-inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
