Three Seed Whole Wheat Rolls

12 servings


1 tablespoon dry yeast

1/4 cup warm water — (105F to 115F)

1 tablespoon sugar

3/4 cup milk

1/4 cup vegetable oil

1 teaspoon salt

1 cup whole wheat flour

1 1/4 cups unbleached white flour

1/4 cup sunflower seeds

1 tablespoon poppy seeds



Yields 12 rolls. Preparation time: 25 minutes. Rising time: 30 to 40

minutes. Baking time: 15 to 20 minutes



Lightly oil a baking sheet.


In a small bowl, mix the yeast, warm water, and sugar and set aside to

proof. In a small pan, warm the milk, oil, and salt to between 105F and

115F and then transfer to a large bowl. When the yeast has dissolved and

is foamy, add it to the milk mixture. Add the whole wheat and white flours

and the sunflower, poppy and sesame seeds and mix well.


Turn the dough out onto a floured surface and knead for 5 to 10 minutes,

until smooth and elastic, adding more flour as necessary. Divide into 12

equal pieces and roll into balls. Place the balls of dough a couple of

inches apart on the prepared baking sheet. Cover with a clean, damp towel

and put in a warm place for 30 to 40 minutes, until almost doubled in size.


When rising is almost complete, preheat the oven to 400F. Bake the rolls

for 12 to 15 minutes, until golden brown. Cool on a rack