This is Alexis from NibbleMeThis. I’m posting for Fire Day Friday this week because Chris is tied up moving one of his out of town offices this week.
Ya’ll probably know I got my own Big Green Egg a while back and this is one of my favorite rolls I have made on it. I used this recipe for Honey Wheat Sunflower Bread but only made one loaf and it is a wonderful bread recipe.
But I used the other half of the dough to make dinner rolls. I knew I was going to love it but was surprised how much Chris and the boys liked it because they are “white bread” kind of dudes. The rolls had a bit of sweet to them and the sunflower seed kernels added a nice texture.
Oh yeah, this was funny. One of our older son’s friends was eating one when I mentioned they had sunflower seeds and he about choked, asking, “Am I supposed to be spitting the shells out?” because he thought the sunflower seeds were in the shells.
Honey Wheat Sunflower Dinner Rolls
adapted from Lillian Wittler’s Honey-Wheat Sunflower Bread
2 cups warm water (120-130f)
2 3/4 cups bread flour
2 packages active dry yeast (quarter oz each)
1 Tbsp white sugar
2 cups whole wheat flour
1 cup quick oats
1/3 cup instant dry buttermilk powder
1/4 cup butter, melted and cooled
1/4 cup creamed honey (you can use regular but I like creamed better)
2 tsp salt
1 cup sunflower kernels (unsalted)
2 Tbsp agave nectar
2 Tbsp unsalted butter, melted
I use a Thermapen instant read thermometer to make sure my water is the right temp.
Mix the warm water, 2 cups of the bread flour (not the whole 2 3/4 cups), yeast and sugar in your mixer bowl. Beat for 3 minutes on low (Speed 2 on my Kitchenaide).
Cover with a tea towel and let it rise until it has doubled. The recipe said 30 minutes but mine took more like an hour.
Fold in the wheat flour, oats, dry milk, butter, creamed honey, and salt.
Stir in the sunflower kernels and as much of the remaining bread flour to get a good consistency. I ended up only using maybe 1/2 cup.
Put on the dough hook and kneaded it until it all held together and pulled cleanly from the sides of the bowl, about 6-8 minutes.
Take out of the mixing bowl and put it into another greased bowl then turn once. Cover and let rise until doubled, about another 30-45 minutes.
Punch down and divide into two.
I shaped one half for the bread loaf plan. The other half I made into equal golf ball sized balls. I put them in a greased, stone ware pie pan and let it rise until doubled again (about 30 minutes).
When that is happening, I started my Big Green Egg and set it up for baking at 375f but you could do it in your oven.
Place in your oven or Egg and cook for 20 minutes uncovered. Then cover it with foil and go another 15 minutes until a cake tester comes out clean.
Brush with a 50/50 mix of Agave nectar and melted butter.
Remove from the grill/oven and cool on a rack.
This one is tasty and would be a great way to serve something different than the same old dinner roll this Thanksgiving.