Whole Grain Seedy Brötchen

Brötchen are basically German bread rolls; which are much better than any other kind of bread rolls. They come in a wide variety of types, shapes, and sizes; and buying fresh brötchen from a local bakery for breakfast is the best way to start off your day. Great with nutella, cheeses, vegetables, and just plain butter; they are usually crusty, wholesome, and give French baguette a run for its money. Here I have made my own version, that come close to some I enjoyed in Germany. These are whole wheat and contain seeds for extra texture and nutrition.

Whole Grain Seedy Brötchen 
1 1/2 cups whole wheat flour
2 Tablespoon each: sesame seeds, sunflower seeds, pumpkin seeds
1 package (eight grams) instant yeast
1 teaspoon salt
300mL warm water 
2 Tablespoons oil
1 Tablespoon blackstrap molasses
seeds, for topping

In a large bowl, stir together the flour, seeds, yeast, and salt. Stir together the water, oil, and molasses, and add in. Stir until dough comes together, then knead until uniform. Divide into nine even pieces. Roll into balls. Place 3x3 in a parchment-lined 8x8 inch square pan. Sprinkle with seeds. Cover and allow to rise for 1 1/2 hours. Then bake at 375◦F for about 20 minutes until cooked. Serve warm - toasted for a crusty bread or wrapped in foil for soft bread. Great with cheeses, butter, hummus, vegetables, etc.