Whole Wheat Rolls with Sunflower Seeds

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per bun: about	-
cal	324324 cal
pro	10 g10g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	55 g55g carb
fibre	6 g6g fibre
chol	28 mg28mg chol
sodium	453 mg453mg sodium
% RDI:	-
calcium	66 calcium
iron	2323 iron
vit A	33 vit A
folate	3939 folate

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What better way to show off the province's top-quality hard wheat than in rolls — either large for the Bison Burgers or more petite for dinner rolls.

Ingredients

3 tbsp liquid honey 3 3tbsp tbspliquid honey
1 pkg instant dry yeast 1 1pkg pkginstant dry yeast
1-1/4 cups milk 1-1/4 1-1/4cups cupsmilk
2 tbsp sunflower oil 2 2tbsp tbspsunflower oil or canola oil
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
2 cups whole wheat flour 2 2cups cupswhole wheat flour
2 cups all-purpose flour , (approx)2 2cups cupsall-purpose flour, (approx)
1/4 cup sunflower seeds 1/4 1/4cup cupsunflower seedsunflower seeds
1 egg yolk 1 1egg yolkegg yolks

Preparation

In large bowl, dissolve 1 tsp (5 mL) of the honey in 1/4 cup (50 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat together milk, oil, salt and remaining honey until honey melts; let cool to lukewarm. Whisk into yeast mixture. Stir in all of the whole wheat flour, 1-1/2 cups (375 mL) of the all-purpose flour and 2 tbsp (25 mL) of the sunflower seeds to make soft, sticky dough.

Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Transfer to greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; turn out onto lightly floured surface. Roll into log and divide into 8 pieces; shape each into ball, stretching and pinching dough underneath to smooth tops. Place 2 inches (5 cm) apart on greased rimmed baking sheet; let rest for 5 minutes then flatten. Cover and let rise in warm, draft-free place for 20 minutes. Flatten and press buns to 4-inch (10 cm) diameter. Cover and let rise for 25 to 30 minutes.

Whisk egg yolk with 1 tbsp (15 mL) water; brush gently over tops. Sprinkle with remaining sunflower seeds. Bake in centre of 375°F (190°C) oven until golden brown and buns sound hollow when tapped on bottoms, about 20 minutes. Transfer to rack; let cool. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight containers for up to 1 month.)

Additional information :

Bread Machine for Dough Only:
Into pan of 1-1/2- to 2-lb (750 g to 1 kg) bread machine, add (in order) 1/4 cup (50 mL) warm water, milk, honey, oil, salt, all of the flour, 2 tbsp (25 mL) of the sunflower seeds and instant or bread machine yeast. Choose dough setting.

Variation
Whole Wheat Dinner Rolls with Sunflower Seeds: Divide log into 12; shape as directed but do not flatten. Let rise until doubled in bulk, 30 to 45 minutes. Bake as directed.

Source : Canadian Living Magazine: July 2004