Poppy and Sunflower Seed Rolls Recipe # 994

Yield: 12 to 16 rolls
Prep Time: 30 minutes
Proof Time: 30 to 45 minutes
Bake Time: 15 to 20 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

2 cups bread flour
3 tablespoons brown sugar
1 envelope Fleischmann’s®RapidRise Yeast
1-1/4 teaspoons salt
3 tablespoons Spice Islands® Poppy Seed, divided
3 tablespoons sunflower seeds, divided
1-1/2 cups water
2 tablespoons butter OR margarine
1-1/2 to 1-3/4 cups white whole wheat flour
1 tablespoon butter, melted (optional)


Combine bread flour, brown sugar, undissolved yeast and salt in a large mixer bowl.  Heat water and butter until very warm (120° to 130°F). Add to flour mixture and beat for 2 minutes on medium speed. Stir in 2 tablespoons each of poppy and sunflower seeds and enough white whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.

Divide dough into 12 to 16 equal pieces depending on desired size of rolls.  Form each piece into a smooth ball and place on greased baking sheet, evenly spaced apart. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes. Brush rolls gently with water and sprinkle evenly with remaining 1 tablespoon each of poppy and sunflower seeds.

Preheat oven to 425°F. Place rolls in oven and reduce oven temperature to 400°F. Bake 15 to 20 minutes or until golden brown. Brush with melted butter, if desired. Remove from baking sheet and cool on wire rack.

TIP: For a special meal, place dough balls in well-greased mini terra cotta pots. Let rise and bake as directed; serve in the pots.

Nutritional Information: Per Serving:
Serving size: 1 roll; (1/16 of recipe)
Serving weight: 2.1 ounces (58 g)
Calories 160; Total fat 3.5 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 200 mg; Carbohydrates 26 g;
Dietary fiber 3 g (1.3 g/oz); Sugars 3 g; Protein 5 g





Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.