Whole Grain Sourdough Rolls

Name: Whole Grain Sourdough Rolls
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: 25
Ingredients: 6 dl cold water; 500 g wheat flour; 375 g fine wholemeal wheat flour; 325 g active sourdough starter; 100 g pumpkin seed; 100 g sunflower seed; 15 g malt extract; 20 g rapeseed oil; 18 g salt

2 hr

2 portions

bread baking fermented

Plan this

Worth every minute of the wait — chewy, hearty rolls packed with seeds and real sourdough flavour. Makes about 25.

Instructions

1
Mix the water, flour, sourdough starter, pumpkin seeds, sunflower seeds, malt extract, rapeseed oil, and salt together in a large mixing bowl.
2
Knead the dough in a stand mixer on low speed for 10 minutes, then increase the speed and keep kneading until the dough pulls away from the sides of the bowl — another 2–5 minutes.
3
Grease a wide bowl with oil and place the dough inside. Cover and let it rest for 4 hours. Fold the dough gently a couple of times during that time, but leave it completely alone for the last hour.
4
Carefully turn the dough out onto a lightly floured surface and dust a little flour on top. Gently press or roll it out into a flat sheet about 25 x 25 cm. Brush off the excess flour, brush the surface with water, then scatter pumpkin seeds over the top.
5
Cut the dough into about 25 squares using a pizza wheel and place them on a baking tray lined with baking paper.
6
Cover the pieces with plastic wrap or a cloth and let them proof until doubled in size — about 1 hour.
7
Preheat the oven to 250 °C. Slide the tray into the middle of the oven and immediately lower the temperature to 220 °C. Bake for about 15 minutes until golden brown, then cool on a wire rack.

Per average serving

Calories

kcal

Protein

15.2

Carbs

0.2

Fat

0.5g

Fiber

0.1g

Sugar

279mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

fine wholemeal wheat flour
30 g
pumpkin seed
8 g
sunflower seed
8 g
salt
1 g
wheat flour
40 g
active sourdough starter (instant yeast dissolved in water (flavour will differ))
↳ instant yeast dissolved in water (flavour will differ)
26 g
malt extract (dark syrup or molasses)
↳ dark syrup or molasses
1 g
rapeseed oil
2 g
cold water
0.5 dl

Per average serving

Calories

kcal

Protein

15.2

Carbs

0.2

Fat

0.5g

Fiber

0.1g

Sugar

279mg

Sodium

Tips from the kitchen

The dough is wet and sticky, so don't fight it by adding flour while kneading. Give the stand mixer the full 10 minutes on low before you crank it up, and wait for it to pull off the bowl sides on its own.
Those folds during the 4 hour rest build the structure. Wet your hand first so the dough doesn't stick to your fingers, fold a few times, then leave it completely alone for the last hour or you'll knock out the air.
Use cold water like the recipe says. The long rest does the work, and warm water will rush the fermentation and flatten your sourdough flavour.
When you slide the tray in at 250 and drop to 220, that initial blast gives the rolls their oven spring. Watch them around 13 to 15 minutes. Golden brown all over and they're done.
A pizza wheel cuts cleaner than a knife here. Press straight down rather than dragging, so you don't squash the edges and seal them shut.

Ways to vary it

Swap the pumpkin and sunflower seeds for flax and sesame if that's what you have. Keep the total seed weight around the same so the dough behaves.
For a softer crumb, brush the tops with a little more water before baking and skip the seed topping. Plain rolls work just as well with this dough.
A handful of rolled oats scattered on top instead of pumpkin seeds gives a nice look and a bit of chew on the crust.

Storage & leftovers

These keep 2 to 3 days in a bread bag or tin at room temperature. They freeze well, so bag them once fully cool and they'll be good for a couple of months. Thaw at room temperature and warm in a 180 oven for 5 minutes to bring back the crust.

What to serve with it

Good with brown cheese and butter for a Norwegian breakfast, or alongside a bowl of soup. A boiled egg and some cured ham turns them into proper lunch.

By Untrained ChefPublished 13 June 2026