Homemade rolls are a cozy accompaniment at meal time, especially when those rolls are fresh out of the oven and warm. My homemade rolls recipe yields soft, pillowy rolls that have a aromatic and delicious topping of everything seasoning, the perfect crisp and crunchy flourish!
Irresistibly Soft and Delicious Homemade Rolls
A few years back, during one of our precious date nights at a quaint local cafe, my hubby and I tasted one of the most irresistible mini loaves of bread we have ever had...
As an appetizer, the server brought a small baguette crusted beautifully with a rustic smattering of an array of poppy seeds, sesame seeds, minced onion, coarse salt, and a tiny hint of fennel seed.
This scrumptious combination created some wonderful texture and an ever-so-slight crunch to the crust, releasing a bit of flavor with each bite.
The loaf was so warm, tender and fluffy, just the perfect little “starter” to begin our meal with when dipped into the rich, silky olive oil at its side!
That heavenly little demi-loaf inspired me to fiddle a little bit in my own kitchen to create homemade rolls that had a similar texture and flavor, perfect to bake up when we craved a deliciously pillowy accompaniment to one of our soups or stews, or even to serve as part of a holiday spread.
Fun and easy to prepare, my homemade rolls recipe is just the thing to bake up when you're craving the pillowy texture of freshly-baked bread or rolls, perhaps with a bit of a uniquely delicious flavor twist!
How to Make Homemade Rolls with Everything Seasoning
So much of the fun of preparing homemade rolls, at least for me, is the tactile experience of being able to get my hands into the dough—I love that!
Preparing the dough for rolls really only requires flour, yeast, salt, a bit of sweetener and a hint of olive oil. The rest is simply about mixing the ingredients together, kneading for a few minutes until that dough is smooth and elastic, and then allowing time to do its work during the proofing process.
Once the dough has proofed, been shaped, then proofed once more, all that's left to do is to season with the delicious topping and bake!
Here's a glance at how I make my homemade rolls with everything seasoning: (or just jump to the full recipe...)
- First thing I do is activate the yeast, and then mix all the ingredients for the dough.
- Then, I knead the dough, and allow it to proof in a warm area of my kitchen.
- Once the dough has doubled in size, I form the rolls, and then allow them to proof some more before baking.
- Finally, I prepare each roll with an egg wash, a sprinkling of my everything seasoning, and then bake until golden, puffed, and baked through.
Homemade Rolls with Everything Seasoning
by Ingrid Beer
Yield: 14 rolls
Nutrition Info: 157 calories per roll
Prep Time: 20 minutes (does not include dough “proof” time)
Cook time: 22 minutes
Total time: 42 minutes
- 4 ¼ cups all-purpose flour
- 2 ½ teaspoons salt
- 1 ½ cups warm water (about 110°)
- 1 tablespoon honey
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon olive oil
- 1 whisked egg, for egg wash
- ¾ teaspoon fennel seeds
- ¾ teaspoon poppy seeds
- ¾ teaspoon dried minced onion
- ¾ teaspoon sesame seeds
- Sprinkle coarse salt (I used Himalayan pink salt)
- Whisk together the flour and the salt, and set aside for a moment.
- Add the warm water to the bowl of an electric standing mixer, along with the honey, and using a fork, mix to dissolve the honey. Sprinkle in the yeast and gently mix with the fork, and allow the yeast to foam up and activate, about 8 minutes.
- Add 2 cups of the flour into the water/yeast/honey mixture, along with the tablespoon of olive oil, and using a wooden spoon, mix together to combine. Add in the remainder of the flour, and if using a stand mixer, fit it with a dough hook and mix/knead the dough for about 7-8 minutes. Otherwise, knead by hand on a work surface.
- Lightly oil a large bowl, and add the kneaded dough in, turning to coat it in the oil. Loosely cover the bowl in plastic wrap, and place into a warm, draft-free environment (I used the “proof” mode on my Wolf Gourmet countertop oven for this), and allow the dough to double in size for about 1 hour and 20 minutes.
- Next, punch down the dough to deflate it, and portion out pieces about 2 ½ ounces each, and form each into a ball and place onto a parchment-lined baking sheet. Cover with plastic wrap again, and allow the dough to proof once more for 40 minutes.
- During this time, prepare your “everything” seasoning by mixing together the fennel seeds, poppy seeds, dried minced onion, and sesame seeds in a ramekin, and set aside; also, preheat your oven to 375°.
- After the second proofing of the rolls, brush each very lightly with the egg wash, and sprinkle generously with the “everything” seasoning, plus the sprinkle of salt. Bake for about 20-22 minutes, or until the tops are a deep golden color, then remove from oven and allow the rolls to rest for about 5-10 minutes before serving.
- Enjoy warm with butter, or dipped in oil and balsamic!
Tips & Tidbits for Homemade Rolls with Everything Seasoning:
- All-purpose flour for soft, tender rolls: I like a soft and fluffy texture for these homemade rolls, and all-purpose flour works like a charm. Bread flour is a good substitute, but it does have more protein and creates more gluten.
- Active dry yeast that's not expired: Always make sure you're using a fresh packet of active dry yeast, so check the expiration date on the packet to make certain it's not expired.
- Substitute sugar for honey: If you don't have honey available, you can substitute granulate sugar instead.
- All-in-one “everything” seasoning: I like to have separate containers of the ingredients that go into the everything seasoning, so I can control the amounts of each seasoning. However, Trader Joe’s has an everything seasoning available—just make sure to have (or purchase) fennel seeds separately, since those are not included in the mix.
- To make the rolls ahead: You can make these rolls the day before by following the recipe up to the point of shaping the rolls and placing them onto the parchment sheet to proof for the second time. Then, instead of proofing, wrap the baking sheet in plastic wrap really well, and place the rolls into the fridge over night. The next day, when you're ready to bake the rolls, allow them to come to room temp for 2 ½ hours until they double in size, then proceed with the rest of the recipe.
- How to store the rolls: These are best eaten within the first two days of baking, easy to re-heat in a toaster oven on 325° for a few minutes. You can also freeze prepared rolls by allowing them to completely cool first, then store in a zip-lock bag in the freezer. When ready to serve, thaw the rolls at room temp.
Cook's note: This recipe was originally published in 2017, and has been updated with even more love!