Preview: This recipe for Seeded Rolls uses a bread machine to mix and knead the dough. Shape the dough into snails, top with seeds, and bake in a conventional oven.
Time to break out your bread machine. Buy, borrow or steal a machine if you don’t have one yet. I’m telling you it’s a miracle worker when it comes to homemade bread. Just don’t be baking your bread in it–at least that’s my philosophy. It’s only a mixer/kneader as far as I’m concerned.
Don’t worry if you don’t have a bread machine. You can also make these by hand or with a stand mixer. See the recipe notes for details.
Amaze your friends or family with these homemade fun-shaped rolls. Amaze yourself with how easy they are to make.
Forget those squishy-squashy hamburger buns at the grocery store. These have substance, character, and outstanding flavor. Split these in half and use it as a slider bun if you like.
Why I use my bread machine for mixing and kneading only:
- Bread machines can only make a loaf shape. When you shape the dough, the sky is the limit.
- The crust is like cardboard. Since you can’t “preheat a bread machine,” it’s next to impossible to get a nice crust.
- Bread machines are the best “kneaders.” It’s almost impossible to overdo it. The bread machine does it thoroughly and completely.
What to look for when the dough is kneading:
As always with a bread machine, lift the lid after about 10-15 minutes into the cycle and check the texture. The dough should be starting to clean the sides of the bowl.
If it’s too sticky, as in touching the pan everywhere, add flour 1 tablespoon at a time.
If it’s too dry, the dough will be in a tight ball flapping against the sides. You will hear it. Add water 1 tablespoon at a time till dough sticks to the side briefly but releases cleanly. Experience is the best teacher with bread dough.
See the video for a picture tutorial about assessing the texture of your bread dough while it’s mixing in the bread machine
Ingredients and substitutions:
- MILK: Use whatever milk you have. The higher the fat content, the richer your rolls will be.
- WATER: Whether you use tap water or spring water (my preference) it should be room temperature.
- EGG: I buy and use only large-size eggs. If you have medium or extra-large eggs, you need to adjust the liquid accordingly.
- BUTTER: The recipe is written for unsalted butter. If you use salted butter, you can reduce the salt by 1/4 teaspoon.
- SUGAR: Granulated sugar or honey. If using honey, 27 grams is enough. Honey is sweeter than sugar.
- SALT: Substitute sea salt 1:1. If you want to use Kosher salt, add 1/4 teaspoon more. Don’t ever leave the salt out of a bread recipe unless the recipe has been specifically designed for no salt. The yeast will misbehave without salt to reign it in.
- FLOUR: Bread flour is best for these rolls but you can substitute unbleached all-purpose flour if that’s all you can get.
- YEAST: Use instant or bread machine yeast. If using active dry yeast, add 1/4 teaspoon more.
- SEEDS: Sesame seeds (black or white and make sure they’re not rancid) and poppy seeds (keep them in the fridge) are my favorite. Substitute “Everything but the bagel seasoning” if you have it.
How to shape Seeded Rolls into “snails.”
Adapted from One Hundred Years of Bread by Sidney Brockman Carlisle
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.