Seed Rolls

Hot out of the oven whole wheat seed rolls. Bake them together in a cast iron skillet for a sit-down dinner pull-apart meal or individually on a baking sheet for an easy grab on your way out the door.


15g yeast

4 cups cold water

2 cup oatmeal

2 tsp salt

approx 2 cups all purpose flour, plus extra

aprox 2 cups whole wheat flour, plus extra

10 Tablespoons Sesame Seeds

1 cup pepitas

Stir yeast and water together. Add the oats, salt and all purpose flour and stir together with a blender on low speed. Add the whole wheat flour a little at a time. Begin on low speed and gradually increase speed of the mixer. When dough begins to be flexible and form threads stop mixing and begin kneading. When dough is well kneaded put in lightly oiled container and store in fridge for 10-20 hours. Remove and let stand at room temperature for 1 hr. heat oven to 425 Degrees F. Turn the dough onto a floured surface and shape into buns. Sprinkle with pepitas and sesame seeds and bake for 15-20 minutes in cast iron pan. 

The flour ratio on this recipe is really something you just have to feel out when your making the rolls. Trust yourself. You can always add more of the other ingredients and make extra if you overdue it. =) 

*I made these rolls to go along with an upcoming vegetable soup post- stay tuned ;)