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Multigrain Seeded Sandwich Rolls (Overnight Method)
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Elise Coop
By Elise Coop

Multigrain Seeded Sandwich Rolls (Overnight Method)

16 steps
Updated at: Wed, 02 Jul 2025 15:36:13 GMT

Nutrition balance score

Good
Glycemic Index
69
Moderate
Glycemic Load
49
High

Nutrition per serving

Calories450.1 kcal (23%)
Total Fat13.1 g (19%)
Carbs71.4 g (27%)
Sugars5.3 g (6%)
Protein13.1 g (26%)
Sodium609.2 mg (30%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Dough

350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
350gall-purpose flour
or bread
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
100gwhole wheat flour
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
9gfine sea salt
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
25gsugar
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
7ginstant yeast
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
240gwater
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
60gwhole milk
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
28gunsalted butter
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
40gmixed seeds
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
oats
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
flaxseeds
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
sunflower seeds
350g all-purpose or bread flour 100g whole wheat flour 9g fine sea salt 25g sugar or honey 7g instant yeast 240g warm water 60g whole milk 28g unsalted butter, softened or melted 40g mixed seeds/grains (e.g. oats, flaxseeds, sunflower seeds, chia, millet)
chia
millet

Optional Soaker (for chewy grains):

Mix 60 grams of hot water with 40g seeds and soak 1 hour or overnight, then cool
60 gramswater
Mix, hot, with 40g seeds and soak 1 hour or overnight, then cool

Topping

1 egg 1 tbsp water Extra seeds for sprinkling
1egg
1 egg 1 tbsp water Extra seeds for sprinkling
1 Tbspwater
Extra seeds for sprinkling
Extra seeds
seeds

Instructions

Day 1

Step 1
Mix Dough (Evening) - Combine flours, salt, sugar (or honey), and yeast in a large bowl or stand mixer.
Step 2
• Add warm water, milk, softened butter, and the seed mix (or cooled soaked seeds).
Step 3
• Knead for 8-10 minutes by hand or 5-6 minutes in a mixer until smooth and slightly tacky.
Step 4
• Cover the dough and let rise at room temperature for 1 hour.
Step 5
- Punch the dough down gently.
Step 6
Shape into a ball, cover tightly, and refrigerate overnight (8-16 hours).

Day 2

Step 7
- Let dough sit at room temperature for 30-45 minutes.
Step 8
- Divide into 6-8 equal pieces (100-120g each).
Step 9
- Shape into sandwich rolls, about 6-7 inches long.
Step 10
- Place rolls on a parchment-lined baking sheet.
Step 11
- Cover lightly and let rise 1.5-2 hours until puffy.
Step 12
- Preheat oven to 375°F (190°C).
Step 13
- Whisk 1 egg with 1 tbsp water and brush over rolls.
Step 14
- Sprinkle or press in extra seeds as desired.
Step 15
- Bake 20-24 minutes until golden brown and hollow-sounding when tapped.
Step 16
- Let rolls cool completely on a wire rack before slicing or storing.

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