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Poppy and Sunflower Seed Rolls
A lighter colored as this recipe uses white whole wheat flour.
12 to 16 rolls
30 to 45 minutes
15 to 20 minutes
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)
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.