Why You’ll Love These Soft & Nutty Sunflower Seed Rolls
If you’re searching for a homemade bread that strikes the perfect balance between hearty and wholesome, these Sunflower Seed Rolls are about to become your new favorite.
I’m obsessed with how the nutty sunflower seeds complement the earthy rye flour, creating a texture that’s both substantial and tender.
What makes these rolls special? The combination of three different seeds—sunflower, sesame, and soaked flax—adds incredible nutrition while the touch of honey provides just enough sweetness.
They’re versatile enough for sandwiches or simply slathered with butter. And that crispy crust? Pure bread heaven.
What Ingredients are in Soft & Nutty Sunflower Seed Rolls?
These sunflower seed rolls combine the perfect balance of hearty flours, seeds, and just a touch of sweetness to create a bread that’s both nutritious and delicious.
I’m always amazed at how just a handful of simple ingredients can transform into something so satisfying. The blend of regular and rye flour gives these rolls their distinctive flavor profile, while the trio of seeds adds wonderful texture and nuttiness.
- 2½ cups all-purpose flour
- 1½ cups rye flour
- 2 teaspoons salt
- 3 teaspoons yeast
- 1 tablespoon honey
- 1⅔ cups water (divided)
- ½ cup sunflower seeds
- 4 tablespoons sesame seeds
- 4 tablespoons flax seeds (soaked overnight)
- Milk (for brushing tops)
When shopping for ingredients, quality matters. Look for fresh seeds if possible, as they’ll contribute more flavor to your rolls.
And don’t skip that overnight soak for the flax seeds—it’s essential for softening them and releasing their nutritional benefits. The rye flour might be found in the specialty baking section of your grocery store if you don’t spot it with the regular flours.
And while the recipe doesn’t specify, I recommend using active dry yeast, though instant would work with slight adjustments to the proofing step.
Wondering about substitutions? You could swap in different seeds based on what you have on hand, but the sunflower seeds are really the star here.
How to Make These Soft & Nutty Sunflower Seed Rolls
Making these sunflower seed rolls is honestly one of the most satisfying baking projects—nothing beats the smell of homemade bread wafting through the kitchen.
Start by combining 2½ cups of all-purpose flour, 1½ cups of rye flour, and 2 teaspoons of salt in a large bowl. In a separate small bowl, proof your 3 teaspoons of yeast by dissolving it with 1 tablespoon of honey in ¼ cup of warm water. Let this mixture sit until it becomes foamy and active, about 5-10 minutes. Once the yeast is bubbling away (always a magical moment, isn’t it?), add it to your flour mixture along with the remaining water from the 1⅔ cups total.
Now comes the therapeutic part—kneading the dough for a full 10 minutes until it’s smooth and elastic. The dough might seem a bit sticky at first, but resist adding too much extra flour. After achieving that perfect consistency, it’s time to fold in ½ cup of sunflower seeds, 4 tablespoons of sesame seeds, and those 4 tablespoons of flax seeds that you’ve thoughtfully soaked overnight.
Place your seeded dough in a greased bowl, cover it with a damp cloth, and let it rise until doubled in size. This usually takes about an hour, depending on how warm your kitchen is. Once risen, punch down the dough (my favorite stress-relieving step!) and shape it into 12 evenly sized buns.
For the final touches, brush the tops with water and place the rolls on a greased cookie sheet. Using a sharp knife, make shallow slices across the tops—this gives them that artisanal bakery look and helps them expand properly while baking.
Cover the rolls and let them rise once more until puffy, about 30-45 minutes. Before popping them into the oven, brush the tops with milk for a beautiful golden finish. Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until they’re golden brown. Remember, if you prefer a crispier crust, you can increase the temperature slightly.
The rolls should sound hollow when tapped on the bottom when they’re done. Let them cool slightly on a wire rack before serving, though I rarely have the patience to wait that long!
Soft & Nutty Sunflower Seed Rolls Substitutions and Variations
While these classic sunflower seed rolls are absolutely delightful as-is, I love playing with different ingredient swaps to create exciting variations.
Try substituting pumpkin seeds for sunflower seeds, or go wild with a mix of your favorite nuts and seeds. Don’t have rye flour? All-purpose works fine in a pinch, though the flavor profile shifts a bit.
For a sweeter twist, I sometimes add dried cranberries or currants. The tanginess pairs beautifully with the nutty seeds.
You can also experiment with herbs—rosemary and thyme make these rolls perfect companions for soup night at my house, where they disappear faster than I can say “pass the butter.”
What to Serve with Soft & Nutty Sunflower Seed Rolls
Soft and nutty sunflower seed rolls pair beautifully with at least three different meal categories, making them versatile additions to your table.
I love serving these with hearty soups—think minestrone or beef stew—where they’re perfect for sopping up those last delicious drops. Can’t let that goodness go to waste, right?
They also complement any cheese board wonderfully. The nutty flavor plays against creamy brie or sharp cheddar in ways that still make me swoon.
For breakfast? Try splitting them, toasting lightly, and adding avocado or a soft-boiled egg. My Saturday morning go-to when I’m feeling fancy but not ambitious.
Final Thoughts
These sunflower seed rolls have become a staple in my kitchen, and I’m confident they’ll find a place in yours too.
There’s something magical about the combination of nutty sunflower seeds, hearty rye, and that perfectly crispy crust. The recipe is forgiving, even for baking newbies—trust me, I’ve had my share of bread disasters.
Remember to let the dough properly rise, knead in those seeds thoroughly, and don’t rush the baking process.
The aroma that fills your home? Worth every minute. These rolls freeze beautifully, so consider doubling the batch for future meals.
Soft & Nutty Sunflower Seed Rolls
Ingredients
Equipment
Method
- Combine all-purpose flour, rye flour, and salt in a large bowl.
- In a separate small bowl, dissolve yeast and honey in ¼ cup warm water. Let sit until foamy, about 5-10 minutes.
- Add the activated yeast mixture and remaining water to the flour mixture.
- Knead the dough for 10 minutes until smooth and elastic.
- Fold in sunflower seeds, sesame seeds, and soaked flax seeds.
- Place dough in a greased bowl, cover with a damp cloth, and let rise until doubled in size (about 1 hour).
- Punch down dough and shape into 12 evenly sized buns.
- Place rolls on a greased cookie sheet, brush tops with water, and make shallow slices across the tops.
- Cover and let rise again until puffy (30-45 minutes).
- Brush tops with milk and bake at 350°F for approximately 30 minutes, or until golden brown.
- Rolls are done when they sound hollow when tapped on the bottom. Cool on a wire rack.
