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.
Notes
These rolls freeze beautifully, so consider making a double batch. The flax seeds must be soaked overnight for best results. For variations, try substituting pumpkin seeds for sunflower seeds or adding dried cranberries for sweetness. The rolls can be made more savory by adding herbs like rosemary or thyme. Quality, fresh seeds will provide the best flavor.