The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how do I get seeds to stick to the top of rolls

  • Pin It
dosal's picture
dosal

how do I get seeds to stick to the top of rolls

I am in the middle of making a triple batch of hard rolls. The dough is bulk proofing right now. I would like to top some of the rolls with sesame, sunflower , and poppy seeds. I have tried pressing them in after forming the rolls and they still seem to fall mostly off after being handled.

Comments

WoodenSpoon's picture
WoodenSpoon

After shaping and before proofing I'd gently place em top down on a damp towel then gently roll em in the seed mix.

ElPanadero's picture
ElPanadero

My local artisan bakery simply takes a damp tea towel, rolls the top of the loaves/rolls on them and then dips them straight into a dish/bucket of whatever seeds / toppings are needed.   A different artisan bakery I worked in which processed 1000s loaves per day simply used a plastic spray bottle to spray the tops of the loaves with water before dipping them into a bucket of the seeds and then placing the loaves in bannetons to prove.

dosal's picture
dosal

Mine are already baking or done baking. I dipped the roll holding it by the seam area into some milk in a cup and then dipped into the seeds in the saucer. So far they are adhering beautifully. What a relief.

Thanks for your responses

salma's picture
salma

I tried spraying or brushing with water and then dabbing the bread in seeds or sprinkling and pressing them in but they do fall off.  Someone suggested brushing with egg-wash and then putting the seeds on.  They stuck and it didnt seem to have any negative effect on the crust.

 

dosal's picture
dosal

As I said I dipped in milk and then into the seeds. They are adhering beautifully even after baking. We had some last night and I noticed that the crust was rather tough. I never had this when I sprayed with water (no seeds); as a matter of fact I always sprayed with water when my bread had 10 minutes left in the oven and that crisped the crust up nicely. Does milk have the opposite effect or did I not bake them long enough. I had them in the 450 convection oven for 15 minutes with steam then 15 minutes at the same temperature without steam. They did get a great dark golden color.