Sunflower Seed Rolls
Sunflower seed rolls need nothing more than strong white flour, yeast, a little honey and a handful of seeds, yet they come out with a chewy, springy crumb and a nutty crust. Part of the seeds go into the dough and the rest are pressed on top before baking. The recipe makes ten rolls, with most of the 2 hours 35 minutes spent waiting for the dough to rise.
- Total
- 2 h 35 min
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 10 rolls
- Per 1 roll
- 210kcal
Before you start: sunflower seed rolls
The dough is only a little stickier than a standard white loaf, so it is a good first yeast recipe. Weigh the flour and water rather than guessing by cups or jugs, as the rolls are quite sensitive to the amount of liquid.
Salt and yeast should not touch each other directly in the bowl, which is why they go on opposite sides before you add the water. A warm spot for rising can be near a radiator or in an oven that is switched off with the light on.
How to make sunflower seed rolls
Tap a time to start a timer.
- Mix the dough Tip the flour into a large bowl and add the yeast on one side and the salt on the other. Add the honey, 30g of the seeds and the lukewarm water. Mix with your hand or a wooden spoon until there are no dry patches left.
- Knead Turn the dough onto a lightly floured surface and knead for , until it is smooth and springs back when pressed. Put it in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour, until doubled in size.
- Shape Knock the air out of the dough and divide it into 10 pieces of about 90g each. Roll each piece into a tight ball. Brush the tops with water and press them into the remaining 20g seeds spread on a plate. Space the rolls on the lined tray, seeds up.
- Prove again Cover loosely with a tea towel and leave for , until puffy. Meanwhile, heat the oven to 200°C (180°C fan), gas 6.
- Bake Bake for , until the rolls are deep golden and sound hollow when you tap the base. Cool on a wire rack for at least before cutting.
Serving and swaps
Warm rolls are best with butter alone, or split for a filling such as smoked salmon with scrambled eggs or chicken sandwich with curry at lunch. If you like a heavier, darker loaf with seeds, try seeded rye bread.
Pumpkin seeds or a spoonful of poppy seeds can replace some of the sunflower seeds. For burger buns, make 8 larger pieces instead of 10 and bake for 22–25 minutes.
Common problems and fixes for Sunflower Seed Rolls
- The rolls are dense and have not risen well.
- The water was probably too hot, which kills yeast. It should feel barely warm to the touch. Also check that the dough doubled in the first rise, which can take longer in a cool kitchen.
- The dough is too sticky to knead.
- Flour absorbs water differently from brand to brand. Knead for a few minutes first, because dough often firms up, then add a tablespoon of flour at a time only if it still sticks to your hands.
- The seeds fall off after baking.
- Brush the dough with water just before pressing it into the seeds, and press firmly. Dry dough surfaces do not hold them.
Frequently asked questions about Sunflower Seed Rolls
How do you store and freeze sunflower seed rolls?
Keep them in a bread bin or a paper bag for up to 2 days. For longer, freeze them once cool in a freezer bag for up to 3 months, then thaw at room temperature and refresh in a hot oven for 5 minutes.
Can you use wholemeal flour?
Yes, swap up to 150g of the white flour for strong wholemeal. The dough will need an extra 1–2 tbsp of water and the rolls will be slightly denser.
What can you use instead of honey?
Use the same amount of soft brown sugar, golden syrup or maple syrup. It only feeds the yeast and adds a little colour.
Should the seeds be toasted?
Toasting is optional. A few minutes in a dry frying pan gives a nuttier taste, but let them cool before adding them to the dough.
How did you like the recipe?
4.7 / 5 · 47 ratings
