Grovboller (Whole Grain Bread Rolls)

Start Your Day With Fresh Bread

I firmly believe that a good slice, loaf, roll, etc. of bread has the power to change your entire day. That’s why starting the morning with freshly baked bread is unbeatable and sets you up perfectly for the day ahead. Of course, sometimes it doesn’t feel “healthy” to simply eat white bread every day, and we actually prefer bread with seeds. It tends to have a bit more flavor and a better overall texture. So, today’s recipe is for our healthy whole grain bread rolls! If you do decide to eat these every morning, we can promise that you’ll be ready to tackle the day ahead with no hesitation!

Different Types of Flour

We tend to have many different types of flour on hand, as we love to bake different types of bread. I love using whole wheat and rye flour in conjunction with bread flour, just because it gives the bread a bit of a nuttier and deeper flavor. Seeds can also add some more depth of flavor to bread, and they give it a lovely texture as well. But do not fret if you don’t have all of this on hand! Feel free to add oat flour instead or pumpkin, sesame, or hemp seeds if you like. And you can just use regular flour if that’s all you have!

Tips & Tricks

For this recipe, the most important thing is patience. Once you have combined your ingredients and kneaded your dough, you have to let it rise until doubled in size. Or, you can check if it’s ready by using the poke test. When you poke the dough, the indentation should spring back slightly but remain indented. If it springs back all the way, it needs more time. The reason you have to be patient is that this dough is made with flours that are a bit denser and it has more added ingredients, meaning it may take a bit longer to proof. So just wait until it’s ready! The recipe is below – we hope you try it out! Leave us a comment and a rating below if you do end up making it!

Grovboller (Whole Grain Bread Rolls)

5 from 5 votes

These bread rolls have the most delicious flavor from three different types of flour and two types of seeds. They are healthy, fluffy, and a perfect start to your morning!

Servings 8 servings

Prep Time 2 hours hrs

Cook Time 15 minutes mins

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IMPORTANT NOTE:

We always bake using a digital scale and the metric system (grams and milliliters). We can’t promise that our cup measurements will be as accurate! Additionally, we bake and develop our recipes in a convection (fan) oven.

Ingredients

  

1x2x3x

• 2 tsp instant yeast (2.25 active dry yeast, 17.5g fresh yeast)
• 200 ml (a little under 1 cup) milk
• 100 ml (a little under 1/2 cup) water
• 2 tsp sugar
• 1 tsp salt
• 200 grams (1 2/3 cups) whole wheat flour
• 100 grams (3/4 cup) bread flour or all-purpose flour
• 50 grams (1/2 cup) rye flour (can be replaced with any other flour you have)
• 85 grams (1/2 cup) sunflower seeds
• 40 grams (1/8 cup) flax seeds
• 50 grams (1/2 cup) oats, blitzed quickly in the food processor
• 2 tbsp vegetable oil
• 1 egg for egg wash

Instructions

 

• Combine milk and water and heat up in the microwave or a saucepan until warm (not hot – you don’t want to kill the yeast!). Add the heated milk and water along with the yeast and sugar to a large mixing bowl and stir to dissolve. Let this sit for 5-10 minutes until it bubbles up – this tells you that your yeast is alive and well!
• Measure out your oats and blitz in a food processor until broken down, about 30 seconds.
  
• In a large mixing bowl (use the bowl of a stand mixer if kneading using the machine), combine salt, flax seeds, sunflower seeds, blitzed oats, whole wheat flour, rye flour, and all-purpose flour. Mix well.
  
• Add the vegetable oil to the yeast and milk/water mixture. Then, add the wet ingredients to the dry ingredients. Stir until the dough begins to come together, either by hand or using your stand mixer.
  
• Once the dough starts to come together, knead for about 10 minutes, or until the dough is smooth and elastic. Then, cover with a clean dishtowel or cling film and set aside to rise either overnight in the fridge or for 1 hour at room temperature/until doubled in size or the dough passes the poke test (when dough is poked, it leaves a slight indentation instead of springing back immediately).
  
• Once your dough has doubled in size, shape into 8-10 balls.
  
• Cover and let rise again for 30-40 minutes, or until the dough passes the poke test again. In the meantime, preheat oven to 400 degrees F (205 degrees C).
  
• Once the dough has risen for a second time, egg wash the rolls and top with a sprinkle of sunflower seeds or oats, or whatever other seeds you want!
  
• Bake for 10-15 minutes – check for doneness by looking at the bottom of the rolls and checking the color as well as tapping to the bottom to listen for a hollow sound. Let cool and enjoy!

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Danish

Keyword: flax seeds, fluffy, grains, healthy, morning, nutty, rye flour, seeds, soft, sunflower seeds, whole grain

Difficulty: Intermediate