Poppy and Sunflower Seed Rolls


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





12 to 16 rolls

Prep Time

30 minutes

Rise Time

30 to 45 minutes

Bake Time

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.