Poppy and Sunflower Seed Rolls

A lighter colored as this recipe uses white whole wheat flour.


Details

Difficulty

Moderate

Yield

12 to 16 rolls

Prep Time

30 minutes

Rise Time

30 to 45 minutes

Bake Time

15 to 20 minutes

Ingredients


  • 2 cups bread flour
  • 3 tablespoons brown sugar
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1-1/4 teaspoons salt
  • Divided, 3 tablespoons poppy seed
  • 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)

Directions


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.