The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Simple Sunflower Rolls

Floydm's picture

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).

Sunflower Rolls

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.

 I baked the rolls for about 25 minutes (45-55 minutes if instead you choose to shape them into a loaf). 



MontBaybaker's picture

A "quicker" recipe for dinner rolls is always appreciated at this (or any time) of year.  Pots of soup are often on the menu as the weather cools.  I happen to have 3 lb of frozen US sunflower seeds that need using, and have never made a SF roll but will soon.

clazar123's picture

Good to see another FLoyd recipe and bread here. Your recipes are often my "go to". Your Lazy Man's Brioche is classic and is not only my favorite but now my daughter's favorite as well and has several flavor variations- "pannettoche", pumpkin spice, and cinnamon are the most popular. And dinner rolls, of course.

These look like another delicious "go to" recipe to make for American thanksgiving in November. Thank you!

I,too, am often amazed at the skill levels of even new bakers displaying on this site. My first loaves never looked half as good!

Happy Thanksgiving!. I am forever thankful for TFL and appreciative of your efforts.

Happy Baking!


Floydm's picture

Thank you!

Danni3ll3's picture

What a good idea! I like that you have some whole grain in those. THey add so much to the flavour.

Did you use commercial buttermilk? Will the substitute of milk and lemon juice work with these or just use fresh milk?

Floydm's picture

I used commercial buttermilk, but I'd sure milk + lemon juice or just plain milk would work out fine too.

dabrownman's picture

are diet friendly and healthy with the sunflower seeds too:-)  Perfect for Thanksgiving Dinner!  Very Nice and thanks for sharing them in time for the 'Southern' Thanksgiving Floyd.

Happy Baking

Floydm's picture

Thank you!

cfraenkel's picture

I love sunflower seeds, and was actually scouting for a good tested roll for soups.  I'll give these a go this weekend.  I bet I could use them as hamburger buns too. They look delicious, thanks for posting.

cfraenkel's picture

and such a lovely tender crumb with the occasional crunchy sunflower seed.  Had these tonight with a big pot of soup.  Delicious.  My only sadness is that I decided to only make 1/3 of the recipe, and now I want more. Thanks again Floyd for posting.

Floydm's picture

Glad to hear you like them! You are very welcome. :)

embth's picture

I love sunflower seeds in and on my breads.   I use raw sunflower seeds (for sprinkling on top) and roasted/unsalted for mixing into doughs.  Floyd, your rolls look perfect.  There is no wonder they were a big hit at your Thanksgiving.     Embth


WatertownNewbie's picture

I propose that we all chip in for a fund to help Floyd replace the battery in his scale.  After all, one of the mantras around here is measure by weight, not by volume.  On the other hand, if he is able to produce stupendous rolls this way, maybe he should be left alone and not mess with his methods.  Hmmmm.   They look mighty fine to me.

Floydm's picture

It was more than a battery: my scale had actually died. But I got a nice new one for my birthday last week. Still I agree, these turned out pretty nice!

AnnaInNC's picture

Lovely !  Will definitely try these to take to a Thanksgiving dinner invitation!  Thanks so much, Floyd.

Isand66's picture

Love the addition of the sunflower seeds.  The crumb looks nice and shreddable, perfect for dipping into the gravy.

Happy Baking!