Simple Sunflower Rolls
I don't share my own baking often because I tend to stick to the same formulas. Also, admittedly, the level of baking exhibited on this site now far surpasses my skills. But a couple of weeks ago I experimented with simple dinner rolls that came out really good that I want to share. It's nothing fancy or complex, but it is really good. Good enough that I made them for our Thanksgiving (Canadian) dinner and they were a big hit.
The first time I made these I discovered the battery in my scale had died, so I just winged it. I still haven't gotten a new battery, but the second time I took the time to measure and make a note of my ingredients (approximately).
Makes approximately 3 dozen rolls
1 cup spelt flour
1 cup whole wheat flour
5 cups all purpose flour
1/3 cup brown sugar
1 tablespoon instant yeast
2 teaspoons salt
1 cup sunflower seeds
2 cups buttermilk, warmed in the microwave for two minutes to take the chill off
1 cup room temperature water
1/4 cup vegetable oil
Combine the dry ingredients in one bowl, the wet in another, them combine them. Use a wooden spoon and your hands to get them well combined and shaggy, then let the dough rest for 5-10 minutes. If it is too dry to mix and not all the flour is hydrated, add more water a tablespoon at a time until the desired consistency is achieved.
After the rest, knead the dough by hand or in a stand mixer for 5-10 minutes.
Depending on how warm your kitchen is and how warm the buttermilk was, these can rise really quickly. I gave it about 1 hour for the bulk fermentation, then folded and degassed them and gave it one more hour. After that I cut and shaped them, then let the rolls rise for about 40 minutes before putting them into a 385 preheated oven.