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Sunflower Seed Rolls Recipe

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This recipe for Sunflower Seed Rolls, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angela Lamarche


1 1/2 c. lukewarm Water
2 tsp. dried Yeast
2 1/2 c. White Bread Flour
1 1/2 c. Whole Wheat Bread Flour
1 1/2 tsp. Salt
1 Egg (beaten)
5 Tbsp. Sunflower Seeds

Pour  1/2  cup  of  lukewarm  water  into  a small  bowl  and  add  the
yeast. Put both types of flour and salt into a large mixing bowl and
mix together. Make a well (a large hole) in the center of the flour.
Pour the yeast and most of the remaining water into the well and
gently stir in the flour. Stir in the rest of the water, if necessary, to
make a soft dough. Knead for 10 minutes and let rise for 1 1/2 to 2
hours  until  dough  has  doubled  in  sized.  Preheat  oven  to  425ºF.
Divide the dough into 10 pieces and shape in rolls. Cover the rolls
and set aside for 10 minutes. Brush each roll with beaten egg and
gently  press  the  sunflower  seeds  into  the  tops.  Bake  for  23-­30
minutes or until risen and golden.




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