Light rye rolls with pumpkin seeds and oats on top

by Aimee Campbell
(Menlo Park, CA, USA)

Rolls with seeds

Rolls with seeds

I have an addiction to these rolls which I tasted throughout Germany. Does anyone have a recipe for them? I believe they're made from light rye flour; they are about 12cm square and are always seeded on top. The seeds vary, but pumpkin seeds are common and oats are always present. Danke!!!

(photo resource: iStockphotos)

Comments for Light rye rolls with pumpkin seeds and oats on top

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Jun 02, 2011
Found on
by: Aimee B Campbell

Hi, Rita

I have found these rolls at; they come frozen and I just use as many at a time as I need. Now I do not need to bake in the summer heat! Just enjoy!

Feb 24, 2011
Thanks, Rita!
by: Aimee

Thanks, Rita. I think I will try a "regular" light rye recipe and, instead of making a loaf, cut into squares and add toppings myself. I did find the rolls par-baked (from a German supplier, as you described) at, so I baught a few to tide me over and serve as a control while I experiment and learn to make them myself.

Jun 20, 2010
Two versions
by: Rita

Hi Aimee,

These bread rolls come in two variants. One is based on the Italian Ciabatta dough (a white wheat dough) topped with different seeds.

The second variant is indeed based on a light rhy wholemeal dough. Usually, there are no seeds inside, only on top.

These square rolls are available pre-baked in supermarkets. Put them in the oven for a few minutes, and you have wonderful fresh rolls.

Large bakery chains plaster Germany cities these days. Most of them use precooked bread and rolls and staff in the chain stores finish them during the day as needed.

The good old bakeries, where the baker gets up at 1 am to bake fresh bread and rolls, seem to die out.

With all these convenient products available, I have never prepared dough for rolls. Sorry, no recipe for you. Perhaps someone else has one.


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