Dessert

Mixed Seeds & Nuts Sultana Bread Roll Recipe

BySophie Carsel December 15, 2025December 15, 2025

Introduction

This Mixed Seeds & Nuts Sultana Bread Roll combines wholesome ingredients with a touch of natural sweetness from sultanas. Perfectly soft rolls layered with crunchy seeds and nuts make a delightful treat for breakfast or snack time.

A close-up view of two round bread rolls with a golden-brown crust, sprinkled generously on top with a mix of dark flax seeds, black poppy seeds, and green pumpkin seeds. The surface looks shiny and slightly textured with baked nuts adding a crunchy detail. The bread sits on a light wooden board, showing a soft, slightly uneven surface beneath the crust. The background is blurred, focusing attention on the detailed, seed-covered bread front and center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 milliliter Water
350 gram Bread Flour
125 milliliter Milk
1 Egg
55 gram Dark Brown Sugar
1 teaspoon Salt
1 tablespoon Milk Powder
1 1/2 teaspoon Instant Dry Yeast
2 tablespoon Butter
80 gram Sultanas
30 gram Flaxseeds
40 gram Pepitas
80 gram Walnut
1 Egg (for brushing)

Instructions

Step 1: Make the water roux by whisking together 125 milliliters of water with 25 grams of bread flour until smooth. Cook over medium heat, stirring constantly until it gently boils and thickens. Set aside to cool.
Step 2: On a clean surface, combine 55 grams dark brown sugar, 1 teaspoon salt, 325 grams bread flour, 1 tablespoon milk powder, 1 1/2 teaspoons instant dry yeast, and 2 tablespoons butter. Create a well in the center and add 120 grams of the water roux, 125 milliliters milk, and 1 egg.
Step 3: Knead the mixture until gluten develops and forms a smooth dough. Gently knead in half of the nuts and seeds: 40 grams sultanas, 15 grams flaxseeds, 20 grams pepitas, and 40 grams walnuts. Cover with a damp towel and let rise until doubled in size, about 45 to 60 minutes.
Step 4: Turn dough onto a floured surface, gently deflate by pressing out air. Divide dough into 8 equal portions.
Step 5: Shape each portion into a roll and place on a floured baking tray. Cover with cling wrap and allow to rise again for 45 to 60 minutes, until doubled in size.
Step 6: Separate the egg white from the yolk of the remaining egg.
Step 7: Preheat the oven to 180°C (350°F).
Step 8: Brush the tops of the rolls with the egg white. Mix the remaining nuts and seeds—40 grams sultanas, 15 grams flaxseeds, 20 grams pepitas, 40 grams walnuts—and sprinkle evenly over the rolls.
Step 9: Bake for about 25 minutes until golden brown. Transfer rolls to a rack and let cool before serving.

Tips & Variations

For an extra nutty flavor, toast the walnuts and pepitas lightly before adding them to the dough and as a topping.
Substitute sultanas with raisins or dried cranberries for a different fruity twist.
If you prefer a softer crust, brush the rolls with melted butter immediately after baking.

Storage

Store the bread rolls in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the rolls once cool and thaw at room temperature before reheating. Reheat in a warm oven or toaster oven to regain a fresh-baked texture.

How to Serve

A close-up view of a golden brown bread roll with a slightly rough crust covered in various seeds including black poppy seeds, light brown flaxseeds, and green pumpkin seeds, along with some walnut pieces scattered on top. The bread has a chewy texture with an uneven surface and is placed on a wooden board that is mostly out of focus, showing another similar bread roll blurred in the background. The light shines softly, highlighting the shiny and textured crust of the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour has a higher protein content which helps develop gluten for better structure in bread. Using all-purpose flour is possible but may result in a softer, less chewy texture.