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Sesame Sourdough Rolls

by Saara

Whenever the feeling of “what do I do with all this starter” hits you next, bake these sourdough sesame rolls. These rolls have a full nutty flavour thanks to toasted seeds and the recipe below yields 10 fresh bread rolls. If you think your spicy dinner table needs some bread rolls this weekend , here’s a recipe for you.

This is a super easy recipe and a delicious side project when you have excess bubbly sourdough on the table. Plus, you only need about 1 hour proofing time in room temperature which makes this rather quick sourdough recipe. I bake these with my 100 hydration sourdough starter (ie. always fed with  equal weights of water & flour). If you have a different type of hydration, I trust you to re-adjust the recipe following the 1-2-3 logic.

Sesame Sourdough Rolls

Sourdough Sesame Rolls | Recipe

  • 25g sesame seeds + extra for toppings
  • 16g linseeds
  • 10g sunflower seeds
  • 200g cold water
  • 100g bubbly starter
  • 300g wheat flour
  • 7g salt


  1. Pre-heat oven to 200°C / 392°F. Measure all the ingredients and set your stand mixer bowl ready for action. Toast the seeds in the oven until golden brown. Toasting takes only few minutes so do not leave the oven unattended. It’s a good idea to turn and mix the seeds once in the beginning to avoid too much popping. Once toasted, carefully transfer the seeds into the mixing bowl and pour icy cold water on them immediately. Let the seeds rest couple of minutes.
  2. Add your starter into the seed mix and start kneading the flour into the dough. Keep kneading for about 10 minutes at the slowest speed. Finally, add salt and keep kneading for 5 more minutes. Let the dough rest for 30 minutes covered with a tea towel.
  3. Set your baking tray ready. Lightly dust flour one spot on your working surface for the shaped rolls. This dough gives a good grip and extra flour will only take it away. Divide the dough into 10 equal balls and give a loose pre-shape (weight 60-63g each). Let the rolls rest for 10 minutes before final shaping. Once shaped, let the rolls proof for 60 minutes covered with a tea towel in a warm spot. 
  4. Pre-heat oven to 250°C / 482°F. Do the poke test – if the dough’s surface recovers and bounces back, the rolls are ready for baking. Give the rolls a quick brush with cold water or milk and sprinkle sesame seeds on top. Lower the temperature 200°C/392°F after setting the tray into the oven. Bake the rolls for 25 minutes on middle rack until nicely golden brown. Once the rolls are cooled completely, store in a plastic bag to keep them soft.

I hope this recipe serves you well. The inspiration for these rolls can be found in Helene Johansson’s book Bröd from which I learned the reverse hot seed starter.

Love, Saara

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