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Mixed Seeds & Nuts Sultana Bread Roll Recipe

★★★★★

5 from 78 reviews
  • Author: Sophie
  • Total Time: 2 hours 50 minutes
  • Yield: 8 rolls 1x
  • Diet: Vegetarian

Description

This Mixed Seeds & Nuts Sultana Bread Roll recipe features soft, fluffy rolls packed with nutritious seeds, nuts, and sweet sultanas. The dough is enriched with a water roux, giving it a tender crumb and a delightful texture. Perfect for breakfast or as a wholesome snack, these bread rolls are flavored naturally with dark brown sugar and enriched with butter and milk for a rich taste.

Ingredients

Scale

Dough

  • 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

Seeds, Nuts & Fruits

  • 80 gram Sultanas (divided into 40 g and 40 g)
  • 30 gram Flaxseeds (divided into 15 g and 15 g)
  • 40 gram Pepitas (divided into 20 g and 20 g)
  • 80 gram Walnut (divided into 40 g and 40 g)

For brushing

  • 1 Egg (separate egg white)

Instructions

  1. Make water roux: Whisk together 125 mL water and 25 g bread flour until smooth. Cook the mixture over medium heat, stirring continuously until it thickens and comes to a gentle boil. Remove from heat and set aside to cool.
  2. Combine dry ingredients: On a clean surface, mix dark brown sugar, salt, remaining bread flour (325 g), milk powder, instant dry yeast, and butter. Create a well in the center.
  3. Add wet ingredients and mix dough: Pour 120 g of the cooled water roux, 125 mL milk, and 1 whole egg into the dry ingredients well. Knead the mixture well until gluten forms and a soft dough develops.
  4. Incorporate half of the nuts and seeds: Gently roll the dough with half the sultanas (40 g), flaxseeds (15 g), pepitas (20 g), and walnuts (40 g) evenly distributed. Cover with a wet towel and let the dough rise until doubled in size, about 45-60 minutes.
  5. Shape dough into rolls: Transfer risen dough to a floured surface. Deflate gently to release air and divide into 8 equal portions.
  6. Form and proof: Shape each portion into a roll and place on a floured baking pan. Cover with cling wrap and allow to rise again until doubled in size, about 45-60 minutes.
  7. Preheat oven: Separate the egg white from yolk of 1 egg. Preheat the oven to 180°C (350°F).
  8. Prepare rolls for baking: Lightly brush the top of each roll with the separated egg white. Mix the remaining sultanas (40 g), flaxseeds (15 g), pepitas (20 g), and walnuts (40 g) together and sprinkle evenly on top of the rolls.
  9. Bake: Bake the rolls in the preheated oven for about 25 minutes or until golden brown on top.
  10. Cool and serve: Remove the baked rolls from the oven and transfer to a cooling rack. Allow to cool before enjoying.

Notes

  • Using the water roux method helps to create a softer crumb texture in the bread rolls.
  • You can substitute walnuts with other nuts like pecans or almonds if preferred.
  • Make sure the dough rises in a warm, draft-free environment for optimal yeast activity.
  • Wetting the surface while sprinkling seeds helps them adhere better before baking.
  • These rolls are best enjoyed within 2 days when stored in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Western

Keywords: bread rolls, mixed seeds bread, sultana bread, nut bread, homemade bread, baking recipe, soft bread rolls

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Find it online: https://cookwithsophie.com/mixed-seeds-and-nuts-sultana-bread-roll-recipe/