Good Earth Rolls
Patricia
I can’t think of a better dinner roll for a fall harvest feast.
ingredients
- 1/3 cup sunflower seeds
- 1/2 cup lukewarm water
- 1 teaspoon honey
- 2 1/2 tablespoons active dry yeast
- 1 1/2 cups water
- 1/2 cup honey
- 1/4 cup unsalted butter
- 2 teaspoons salt
- 1 1/4 cup whole wheat pastry flour or spelt flour
- PLUS
- 2 cups whole wheat pastry flour or spelt flour
- PLUS
- 2 1/2 cups whole wheat flour or 3 to 3 1/2 cups spelt flour
- 1 tablespoon canola oil
directions
- 1
Cover sunflower seeds with water and let soak for a couple of hours.
- 2
Dissolve yeast with 1 teaspoon honey and 1/2 cup lukewarm water (110-115 degrees); let stand for 5 to 10 minutes until the yeast forms bubbles.
- 3
Heat 1 1/2 cups water, 1/2 cup honey, 1/4 cup unsalted butter, and 2 teaspoons salt in a saucepan until the butter melts.
- 4
Pour yeast mixture and butter mixture into a mixing bowl with 1 1/4 cup whole wheat pastry flour or spelt flour; stir enough to incorporate, then beat vigorously for 3 minutes.
- 5
Mix and knead in sunflower seeds and remaining flours as needed to prevent sticking while kneading until smooth and elastic.
- 6
Place dough in an oiled bowl, lightly oil the top, cover with a towel, and let rise until double.
- 7
Gently punch down and knead lightly. Divide dough in half. Shape each piece into 12 rolls, placing in greased pans with a little space between them.
- 8
Cover and let rise in a warm place 15-20 minutes.
- 9
Bake in a preheated 400° oven for 15 to 20 minutes.
- 10
Brush rolls immediately after baking with soft or melted butter.
notes
From Sue Gregg of "Better Eating Cookbook"
Source: Sue Gregg
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