Easy Brown Wheat Flour Rolls Recipe – Seed Topped & Soft

Last Updated on 2 months by Neha Deshmukh

Easy Brown Wheat Flour Rolls Recipe – Seed Topped & Soft

Hey everyone! I’m so excited to share this recipe with you – these soft, seed-topped brown wheat flour rolls are a total comfort food in my house. I first made these when I was trying to sneak a little more whole grain into my family’s diet, and they were an instant hit! They’re perfect with a cup of chai, a hearty Indian meal, or just as a snack. Let’s get baking!

Why You’ll Love This Recipe

These rolls are seriously the best of both worlds. They’ve got that lovely, slightly nutty flavor from the brown wheat flour, but they’re still wonderfully soft and fluffy. Plus, the seeds add a fantastic texture and a boost of nutrition. They’re surprisingly easy to make, even if you’re not a seasoned baker. Honestly, you’ll be whipping these up in no time!

Ingredients

Here’s what you’ll need to make these delicious rolls:

• 3 cups (360g) brown bread wheat flour
• 2 tsp (6g) instant dry yeast
• 400 ml lukewarm water
• 0.5 tsp (2.5g) salt
• 1 tbsp (15ml) granulated sugar
• 3 tbsp (45ml) melted butter or vegetable oil
• Mixed seeds (sesame, sunflower, pumpkin) – as needed for topping

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Brown Wheat Flour: Health Benefits & Choosing the Right Type

Brown wheat flour (also known as whole wheat flour in some regions) is a fantastic choice for adding fiber and nutrients to your baking. It’s a little less refined than white flour, giving it a slightly nutty flavor and a heartier texture. You can find different varieties – I prefer a slightly lighter brown wheat flour for these rolls, as it results in a softer crumb.

Instant Dry Yeast: Understanding Bloom vs. Instant

We’re using instant dry yeast here, which is super convenient because you don’t need to “bloom” it in water first. If you only have active dry yeast, you will need to bloom it – just dissolve it in a little warm water with a pinch of sugar for about 5-10 minutes until it gets foamy.

Mixed Seeds: Nutritional Boost & Regional Variations

I love using a mix of sesame, sunflower, and pumpkin seeds, but feel free to get creative! In India, we often use a mix called “til-dana” (sesame and flax seeds) which is considered very auspicious. You could also add chia seeds or poppy seeds for extra flavor and texture.

Butter vs. Oil: Impact on Flavor & Texture

You can use either melted butter or vegetable oil in this recipe. Butter will give the rolls a richer flavor, while oil will make them a bit lighter. I usually go with butter for that extra deliciousness, but oil works perfectly well too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large mixing bowl, combine the brown wheat flour, instant dry yeast, salt, and sugar. Give it a good mix to make sure everything is evenly distributed.
2. Now, add the lukewarm water and melted butter (or oil). Start mixing with a mixer (or your hands!) until everything comes together.
3. Knead the dough with a mixer for about 7 minutes, until it starts to pull away from the sides of the bowl. It should be soft and slightly sticky, but not overly wet.
4. Lightly grease a clean bowl with oil. Shape the dough into a ball and coat it lightly with oil. This prevents it from drying out.
5. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces.
7. Shape each piece into a smooth roll. Press the mixed seeds onto the tops of the rolls – get generous with it!
8. Place the rolls on a baking tray lined with parchment paper. Cover them loosely and let them rest for another 30 minutes.
9. While the rolls are resting, preheat your oven to 180°C (350°F).
10. Bake the rolls for 15 minutes, or until they’re golden brown.
11. Optional: Brush the tops of the rolls with a little melted butter immediately after baking for an extra glossy finish.

Expert Tips

• Don’t over-knead the dough! Over-kneading can result in tough rolls.
• Lukewarm water is key. Too hot and you’ll kill the yeast, too cold and it won’t activate properly.
• A warm place for rising is important. A slightly warm oven (turned off!) or a sunny spot works well.

Variations

Want to switch things up? Here are a few ideas:

Vegan Brown Wheat Flour Rolls

Simply substitute the butter with vegan butter or vegetable oil. Make sure your sugar is vegan-friendly too!

Gluten-Free Adaptation (Using Gluten-Free Flour Blend)

Use a good quality gluten-free flour blend designed for baking. You might need to add a little xanthan gum to help with binding.

Spice Level Variation (Adding Herbs & Spices to the Dough)

My friend Priya loves adding a teaspoon of cumin powder and some chopped coriander to the dough for a lovely aromatic flavor. You could also try adding some chili flakes for a little heat!

Festival Adaptation (Diwali/Christmas/Eid – Seed & Spice Combinations)

During Diwali, my family loves adding a pinch of cardamom and nigella seeds (kalonji) to the dough. For Christmas, a sprinkle of poppy seeds and a touch of nutmeg is divine. During Eid, a mix of sesame and fennel seeds is a classic.

Serving Suggestions

These rolls are amazing on their own, but they’re even better with…

• A bowl of hearty dal (lentils)
• Your favorite Indian curry
• A simple spread of butter and jam
• A cup of hot chai!

Storage Instructions

These rolls are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven for a few minutes or microwave them briefly. You can also freeze them for up to a month – just wrap them tightly in plastic wrap and then in a freezer bag.

FAQs

Let’s answer some common questions!

What is the best way to knead the dough for these rolls?

Using a stand mixer with a dough hook is easiest, but you can definitely knead by hand! Just be prepared to put in a little elbow grease.

Can I use whole wheat flour instead of brown wheat flour?

You can, but whole wheat flour is a bit denser. Your rolls might be slightly heavier.

Can I make these rolls ahead of time and freeze them?

Absolutely! Freeze them after baking and then reheat when you’re ready to enjoy.

What can I substitute for butter in this recipe?

Vegetable oil, coconut oil, or vegan butter all work well.

How do I achieve a perfectly golden-brown crust on my rolls?

Brushing the rolls with a little milk or melted butter before baking can help them brown beautifully.

What seeds work best for topping these rolls?

Sesame, sunflower, pumpkin, chia, poppy, and flax seeds are all great choices! Experiment and find your favorites.