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Sesame Sourdough Rolls

by Saara

Whoever has a pet called Starter in their kitchen knows the occasional challenge of excess sourdough. The web is full of inviting and fun recipes for sourdough waffles, pizza and even cinnamon rolls, you name it! These sesame sourdough rolls are not only handy in such “what do I do with all this starter” moments but more importantly they are perfect companion for spicy soups and Asian food. The rolls have a full nutty flavor thanks to toasted seeds. 10 fresh, tasty and shiny sesame rolls. If you think your spicy dinner table needs all this, here’s a recipe for you.


Super easy. You need a 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. The recipe yields 10 rolls acquiring only 1 hour proofing time in room temperature. Very straightforward and I hope this recipe serves you well. It’s quite a quick recipe -for a sourdough- but maximum flavor. The inspiration for these rolls can be found in Helene Johansson’s book Bröd from which I learned the reverse hot seed starter.

Sesame Sourdough Rolls

25g sesame seeds + extra for toppings
16g linseeds
10g sunflower seeds
200g cold water

100g bubbly starter
300g wheat flour
7g salt

Steps

  1. Pre-heat oven to 200°C. Measure all the ingredients and set your stand mixer bowl ready for action. Toast the seeds in the oven until golden brown. This only takes 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 bowl and pour cold water on them immediately. Let the seeds rest couple of minutes.
  2. Add your starter, water and flour into the mix. Knead the dough for 10 minutes on slowest speed. 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 and lightly flour only one part of 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 (weight 60-63g each). Let the rolls rest for 10 minutes before 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. Do the finger 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 and sprinkle sesame seeds on top. Lower the temperature 200°C 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.

This is the 8th recipe for my series of 10 Bread Recipes. I set this challenge for myself to get out of my comfort zone & bake bread in a more diverse way on weekly basis. The thing is, instead of bread generally I yearn for bread in different shapes, sizes and flavors when it comes to meal presentation and occasion. One needs a different kind of bite when eating hot food in comparison to breakfast. Let me tell you, these tiny shiny rolls can do tricks that a slice of a crusty artisan king loaf just cannot achieve. Haha! Two more recipes to come!

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