These sunflower seed rolls, by Great British Bake Off winner Jo Wheatley, are the perfect little dinner rolls that everyone will love. Plus, they’re great for BBQs when the sun is out!
- 170g strong white flour, plus extra for kneading
- 170g strong wholemeal flour
- 7g easy-blend/fast action yeast
- 1tsp salt
- 275ml buttermilk
- 1tbsp clear honey
- 50ml sunflower oil
- 100g sunflower seeds
- 1tbsp full-fat milk
- You will also need
- 12-hole muffin tin, lightly oiled
Tip both of the flours into a large mixing bowl, add the yeast and salt, mix to combine and make a well in the centre.
Warm the buttermilk in a small pan until lukewarm, then add the honey and sunflower oil and mix to combine. Pour into the well in the dry ingredients and mix to a soft dough. Knead the dough either in a free-standing mixer fitted with a dough hook for 6 minutes or by hand for 10 minutes.
Once the dough is smooth and elastic, add 75g of the sunflower seeds and knead again until thoroughly combined. Shape the dough into a ball and place in a large mixing bowl; cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
Turn out onto a lightly floured work surface and knead again for 1 minute to knock back. Divide into 12 even pieces, shape into neat balls and place either in the muffin tins. Cover with oiled cling film and leave for another hour until well risen and springy.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Gently brush the rolls with milk, sprinkle with the remaining sunflower seeds and bake on the middle shelf of the preheated oven for 15–20 minutes until golden brown and well risen. Remove from tins and cool on wire racks.
If you have 12 small terracotta pots then you can cook the rolls in them instead