Vegan Seeded Multigrain Rolls are a nourishing and hearty choice for any meal. Brimming with the goodness of various seeds and whole grains, these rolls offer a delightful crunch and a boost of nutrients. Each bite is filled with a satisfying blend of textures and flavors, making them a wholesome option for anyone looking to add a nutritious touch to their diet.
I love baking these rolls on weekends, especially when we have friends or family over. Their nutty flavor and chewy texture always impress, and they pair beautifully with soups and salads. These rolls have become a staple in our home, bringing both health benefits and deliciousness to our table.
Recipe Details
- Cuisine: American
- Servings: 12 rolls
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 2 hours 15 minutes (includes rising time)
Ingredients
- 1/4 cup chia seeds
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup rolled oats
- 3 1/2 cups whole wheat flour
- 1/4 cup pumpkin seeds
- 1 tablespoon maple syrup
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup warm water
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1/4 cup warm almond milk (or any plant-based milk)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Mixing spoon or spatula
- Food processor or grinder (optional)
- Baking sheet
- Parchment paper
- Kitchen towel
- Wire rack
Preparation Steps
- Prepare the Seeds: In a small bowl, mix chia seeds, flaxseeds, sunflower seeds, sesame seeds, and pumpkin seeds. Set aside.
- Activate the Yeast: In a large mixing bowl, combine warm water, maple syrup, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Mix the Dough: Add olive oil, apple cider vinegar, salt, and black pepper to the yeast mixture. Gradually mix in the whole wheat flour and rolled oats until a rough dough forms.
- Incorporate Seeds: Fold in the mixed seeds until evenly distributed throughout the dough.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown on top and hollow sounding when tapped on the bottom.
- Cool and Serve: Let the rolls cool on a wire rack before serving. Enjoy them warm or at room temperature!
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 12%
- Magnesium: 15%
- Phosphorus: 10%
- Zinc: 8%
These Vegan Seeded Multigrain Rolls are not only a treat for your taste buds but also a healthy choice packed with nutrients. They’re perfect for any occasion, whether you’re serving a hearty meal or just enjoying a snack. Happy baking!
Vegan Seeded Multigrain Rolls
Vegan Seeded Multigrain Rolls are a nourishing and hearty choice for any meal. Brimming with the goodness of various seeds and whole grains, these rolls offer a delightful crunch and a boost of nutrients. Each bite is filled with a satisfying blend of textures and flavors, making them a wholesome option for anyone looking to add a nutritious touch to their diet.
Ingredients
- 1/4 cup chia seeds
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup rolled oats
- 3 1/2 cups whole wheat flour
- 1/4 cup pumpkin seeds
- 1 tablespoon maple syrup
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup warm water
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1/4 cup warm almond milk or any plant-based milk
Instructions
- Prepare the Seeds: In a small bowl, mix chia seeds, flaxseeds, sunflower seeds, sesame seeds, and pumpkin seeds. Set aside.
- Activate the Yeast: In a large mixing bowl, combine warm water, maple syrup, and yeast. Stir gently and let sit for 5-10 minutes until frothy.
- Mix the Dough: Add olive oil, apple cider vinegar, salt, and black pepper to the yeast mixture. Gradually mix in the whole wheat flour and rolled oats until a rough dough forms.
- Incorporate Seeds: Fold in the mixed seeds until evenly distributed throughout the dough.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
- Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
- Preheat and Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown on top and hollow sounding when tapped on the bottom.
- Cool and Serve: Let the rolls cool on a wire rack before serving. Enjoy them warm or at room temperature!
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 12%
- Magnesium: 15%
- Phosphorus: 10%
- Zinc: 8%
