Sunflower Seed RollsAngie McGowan
Today I took down our Christmas tree. I usually leave it up until after New Year’s, but we’ll be going on vacation next week, so I wanted to go ahead and take it down so we won’t have to do it when we come back. We’re also eating up all the leftovers from Christmas this week. These are the rolls I made for Christmas dinner to go along with our ham, cheesy garlic mashed potatoes and roasted green beans and almonds. One of my favorite things about the holidays is cooking homemade dinner rolls. There’s nothing more comforting to me than the smell of freshly baking yeast rolls. Since my family loves sunflower bread so much, I knew we would also love sunflower seeds in dinner rolls. This is a basic dinner roll recipe, but with a little more egg than most, and with added sunflower seeds. You can omit the seeds all together, or add any other seed or combination of seeds you like. These would be perfect for your New Year’s day dinner.
Sunflower Seed Rolls
1 cup milk
1/2 cup butter, melted
5 teaspoons yeast, or 2 packets
1 teaspoon salt
1/2 cup sugar
4 1/2 – 5 cups flour
1/2 cup sunflower seeds, shelled and unsalted
1. In stand mixer combine melted butter and milk. Mix until the temperature of the milk and butter are lukewarm. Add eggs, yeast, salt and sugar. Mix well. Add flour, a little at a time, until dough cleans the side of the bowl. Knead with dough hook for about 10 minutes. Add sunflower seeds and let dough knead until seeds are combined.
2. Spray a large bowl with non-stick spray and turn dough into the bowl. Cover and let rise, about 2 – 3 hours, or until it doubles in size. Make sure the dough is in a warm place, about 78 – 80 degrees.
3. After dough has doubled in size, turn onto a surface sprayed with non-stick spray. Roll out and cut into squares. Place on baking sheet and cover again, about 30 minutes, or until doubled in size again.
4. Preheat oven to 375 degrees. Baked for 15-20 minutes, or until golden brown.