Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
- 2 packages of active dry yeast (~4 tsp)
- 1 cup warm water
- ¼ cup olive oil
- 3 tbsp honey
- 1 egg
- 1 cup whole wheat flour
- 2 to 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp egg whites
- ¼ cup (www.naturebox.com)
- In a large bowl, dissolve yeast and honey in warm water. Let stand 7 minutes until frothy.
- Add salt, olive oil, egg, and 1 cup whole wheat flour and stir with a wooden spoon or mix in a stand mixer with a hook attachment.
- Add the all-purpose flour a little at a time, continuing to mix the dough.
- When all of the flour is added to the dough, it should be elastic and not very sticky. Add more flour as needed until smooth.
- Turn dough out onto a floured surface and knead for 10 minutes, or continue to mix in the stand mixer with the hook attachment for 10 minutes.
- Grease the bowl with olive oil and place the dough inside. Cover with a towel and let rest for 1 hour to rise.
- After 1 hour, punch the dough down and shape into 2-inch round balls with your hands, or by circling your hand over the dough on a smooth, clean surface.
- Place the dough balls onto a greased baking sheet, about 2 inches apart. Cover with a towel and let rise another 30 minutes.
- Preheat oven to 375 degrees F.
- After 30 minutes, remove the towel and brush each roll with egg whites.
- Sprinkle sunflower kernels on the tops and place in the oven.
- Bake for 18 minutes, until the tops are golden brown.
- Remove from oven and cool on a wire cooling rack.
- Store in a paper bag for 2 days, or freeze in a freezer bag for later use.
Makes 16 rolls
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/honey-wheat-rolls/
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