I love me a good nut and seed loaf, but there’s something about a bread roll wit some piping hot soup that just adds the extra comfort to comfort food.
These rolls can be made by those who don’t do nuts and really are like a meal by themselves! They also freeze really well and are brilliant thawed and toasted. YUM! I’ve always got a batch in the freezer for when pumpkins are cheap.
Ultimate Seedy Rolls
Slice them open, top with your favourite topping or spread, or dunk them in hot soup.
Preheat oven to 180 degrees and line a baking tray with baking paper.
In a large bowl, combine all ingredients and leave on the counter for 2 hours minimum, preferably 4 hours.
Use wet hands to shape mixture into 8 rolls and place on baking tray.
Cook for 45 minutes, then remove from the oven. Let rest for 5 minutes before slicing and serving alongside soup of fill with salad and hummus.