Benefits of making sunflower seed rolls
Making your own sunflower seed rolls at home is very rewarding and tastes much better than shop bought bread. The sunflower seeds give a nutty flavour that pairs perfectly with savoury fillings. This recipe uses simple techniques that anyone can master in their own kitchen. You get a lovely crust and a fluffy centre every time you bake them.
How to prepare sunflower seed rolls
Mix the dough: Combine the flour, yeast and salt in a large mixing bowl. Add the warm water, honey and most of the seeds while stirring until a rough dough forms.
Knead and rise: Tip the dough onto a lightly floured surface and knead it for about ten minutes until smooth. Place it back in the bowl, cover it with a cloth and let it rise in a warm place for one hour.
Shape the rolls: Divide the dough into ten equal pieces and roll them into neat balls. Brush the top of each roll with a little water and press them into the remaining seeds before placing them on a baking tray.
Final bake: Let the rolls rise for another thirty minutes while you heat the oven to 200C. Bake for twenty minutes until they sound hollow when tapped on the bottom and look golden brown.
The best tips for sunflower seed rolls
To get the best results with sunflower seed rolls, make sure your water is warm but not hot. Water that is too hot can kill the yeast and stop the bread from rising properly. You can toast the seeds in a dry pan for a few minutes before adding them to the dough for extra flavour.
If the dough feels too sticky while kneading, add a tiny bit more flour until it becomes manageable. It is better to have a slightly tacky dough than one that is too dry and heavy. Always let the rolls cool on a wire rack to prevent the bottoms from becoming soggy. Indulging in fresh sunflower seed rolls is best when they are still slightly warm from the oven.
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