Buttermilk Seed Rolls (a.k.a. District 11 Bread)

If you've read the Hunger Games, you probably remember District 11 bread.  It is one of the few specific foods I remember being described in the books (if you don't recall precisely, it is described as a dark, crescent-shaped roll dotted with seeds).  I don't know if this roll is exactly how Suzanne Collins envisioned the District 11 bread, but it seems pretty spot on for me.  It is completed loaded with crunchy seeds, inside and out, and has a soft, slightly buttery, yet hearty texture.

Buttermilk Seeds Rolls (District 11 Bread)

Number of Servings: 24 rolls
Time to Prepare: 2 hours 30 minutes

• 3/4 cup warm water
• 1 Tbsp sugar
• 1 Tbsp active dry yeast
• 3 1/2 Tbsp unsalted, shelled sunflower seeds, divided
• 3 1/2 Tbsp flax seeds, divided
• 3 1/2 Tbsp sesame seeds, divided
• 2 Tbsp poppy seeds, divided
• 1 Tbsp chia seeds
• 1 1/2 cups buttermilk
• 2 Tbsp melted butter
• 3 Tbsp honey
• 2 tsp salt
• 3 cups wheat flour
• 2 Tbsp vital wheat gluten
• 2-3 cups bread flour
• 1/4 cup softened butter
• 1 egg white
• 1 Tbsp cold water
• 2 Tbsp rolled oats

In a liquid measuring cup, combine the warm water, sugar, and yeast.  Stir to combine and let sit until foamy, about 5 minutes.

While the yeast is proofing, put 2 Tbsp sunflower seeds in a small skillet over medium heat and toast for 2 minutes.  Add 2 Tbsp flax seeds, 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and the chia seeds and toast for another minute.

In the bowl of a stand mixer, combine the buttermilk, melted butter, honey, salt.  Add the yeast mixture and stir to combine.

In a separate bowl, combine the wheat flour, gluten, and toasted seeds.  Add to the stand mixer and mix well.  Add the bread flour, 1/2 cup at a time, until a soft dough forms.  Knead in the mixer for 5 minutes (or by hand for 10 minutes).  Place in a greased bowl, turn to coat, and allow to rise until doubled.

Whisk the egg white and cold water in a small bowl.  In another small bowl, combine 1 1/2 Tbsp sunflower seeds, 1 1/2 Tbsp flax seeds, 1 1/2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and rolled oats.

Turn dough out onto a floured surface and divide into 3 balls.  Roll each ball into a circle about 10" to 12" in diameter.  Spread each round with softened butter and cut into 8 equal wedges.  Starting with the wide end of each wedge, roll tightly to the point and pinch to seal.  Turn the ends to form a slight crescent shape. 

Dip the non-seam side into the egg mixture and then into the seeds.  Place on greased baking sheets (I do three sheets of eight per sheet), cover, and let rise until doubled.

Preheat oven to 375 degrees.  Bake for 11-12 minutes, until golden brown on top.

Source: adapted from Our Best Bites