Easy Whole Wheat Dinner Rolls with Sunflower Seeds
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5.0
3 reviews
Excellent
Easy Whole Wheat Dinner Rolls with Sunflower Seeds
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Looking for a delicious and healthy bread recipe? These Whole Wheat Dinner Rolls with Sunflower Seeds are perfect for your next meal. Packed with nutty sunflower seeds and sweetened with honey and brown sugar, these rolls are made with whole wheat flour for a nutritious and flavorful twist on traditional dinner rolls. Perfect for enjoying with a pat of butter and your morning coffee or alongside a warm bowl of soup.
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Ingredients
- 33 g instant dry instant yeast
- 100 ml (½ cups) warm whole milk (120 °F to 130 °F)
- 118 ml avocado oil (½ cup) or 113g unsalted butter melted and cooled slightly, plus more for the bowl and baking pan
- 95 g (½ cup) light brown sugar or granulated sugar
- 30 ml ( 2 tablespoons) honey
- 3 eggs , room temperature
- 400 ml (1-¾) warm water (120 °F to 130 °F)
- 1 kg whole wheat or white whole wheat flour spooned, leveled & sifted
- 15 g (1 tablespoon) kosher salt
- 2 Tablespoons vital wheat gluten , optional
- 133 g (1 cup) raw sunflower seeds (unsalted)
For Brushing:
- 1 stick unsalted butter , melted
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Instructions
- Lined with parchment paper or grease with butter (2) 13x18x1 inch baking sheets; set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, honey, and yeast and let stand until foamy, about 5 to 10 minutes.
- With a fork, stir in the avocado oil, butter, sugar, salt, and egg. With the mixer on low, add the flour, vital wheat, and then sunflower seeds. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 to 10 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house.
- Remove cling wrap and punch dough to deflate. Transfer the dough to a work surface and cut it into 48 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Very gently brush the rolls with some melted butter. Bake until golden, 25 to 30 minutes. Brush with more melted butter and serve warm. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Let them cool completely to room temperature and then store them in an airtight container or plastic bag at room temperature for up to 2-3 days.
- To store: Let them cool completely to room temperature and then store them in an airtight container or plastic bag at room temperature for up to 2-3 days.
- To reheat: Preheat your oven to 350°F (175°C). Wrap the rolls in aluminum foil and place them in the oven for 10-15 minutes or until heated through. Alternatively, microwave the rolls for 15-20 seconds until warm.
- To reheat: Preheat your oven to 350°F (175°C). Wrap the rolls in aluminum foil and place them in the oven for 10-15 minutes or until heated through. Alternatively, microwave the rolls for 15-20 seconds until warm.
- Make-Ahead
- Make-Ahead
- To make this Whole Wheat Dinner Rolls with Sunflower Seeds recipe ahead of time, follow the instructions up to the point where you've shaped the dough into 48 equal pieces and placed them on the baking sheets. Instead of letting them rise for the final hour, cover the pans with plastic wrap or foil and refrigerate overnight. The next day, take the rolls out of the fridge and allow them to come to room temperature for about 30 minutes.
- To make this Whole Wheat Dinner Rolls with Sunflower Seeds recipe ahead of time, follow the instructions up to the point where you've shaped the dough into 48 equal pieces and placed them on the baking sheets. Instead of letting them rise for the final hour, cover the pans with plastic wrap or foil and refrigerate overnight. The next day, take the rolls out of the fridge and allow them to come to room temperature for about 30 minutes.
- Then, proceed with brushing them with melted butter and baking as directed in the recipe. This allows you to have freshly baked rolls without extensive last-minute preparation. Enjoy!
- Then, proceed with brushing them with melted butter and baking as directed in the recipe. This allows you to have freshly baked rolls without extensive last-minute preparation. Enjoy!
- How to Freeze
- How to Freeze
- To freeze Whole Wheat Dinner Rolls with Sunflower Seeds, let them cool completely to room temperature. Once completely cool, wrap each roll tightly in plastic wrap, ensuring no air is inside. Then, place the wrapped rolls in a resealable freezer bag or an airtight container, removing as much air as possible before sealing. To thaw the Whole Wheat Dinner Rolls with Sunflower Seeds, remove them from the freezer bag or container and let them thaw at room temperature for 1-2 hours. Once completely thawed, reheat them in the oven at 350°F (175°C) for 10-15 minutes or until heated.
- To freeze Whole Wheat Dinner Rolls with Sunflower Seeds, let them cool completely to room temperature. Once completely cool, wrap each roll tightly in plastic wrap, ensuring no air is inside. Then, place the wrapped rolls in a resealable freezer bag or an airtight container, removing as much air as possible before sealing. To thaw the Whole Wheat Dinner Rolls with Sunflower Seeds, remove them from the freezer bag or container and let them thaw at room temperature for 1-2 hours. Once completely thawed, reheat them in the oven at 350°F (175°C) for 10-15 minutes or until heated.
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Overall Rating
5.0
3 reviews
Excellent
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