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Whole Wheat Rolls with Sunflower Seeds

Whole Wheat Rolls with Sunflower Seeds

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These whole wheat Rolls with Sunflower Seeds are perfect for breakfast with butter and jam, for sandwiches or to accompany any meal.

The 16th of October has been declared as “World Bread Day” by the International Union Of Bakers And Bakers-Confectioners (UIB). On that occasion Zorra at the great Kochtopf” (a Swiss expat living in Spain) is organizing an event and roundup in order to celebrate bread and the art of bread making around the world. So, everybody is cordially invited to bake or buy the bread of their choice and talk about it on their blog.

I did not know about this event earlier and read about it at Rosa’s Yummy Yums blog. Although I posted earlier, I thought that it would be a pity if I did not post these lovely rolls which I made months ago and forgot all about them until I read the post.

I saw these sunflower seeds at the supermarket and put them in the basket not knowing what to do with them. I browsed the internet and when I saw this recipe it seemed very easy to make so I made them and they were so addictive.

We tried them with cream cheese and honey for breakfast, as a snack with cheese and tomato and mayo, delicious or just plain with dinner.

Whole Wheat Rolls with Sunflower Seeds

Recipe adapted from: The Canadian Living Magazine, July 2004

Preparation time:  20 minutes

Resting time:  1 – 2 hours

Baking timeL  25 minutes

Makes:  9



  • 1 tablespoons honey
  • 3 tbsp flour
  • 1/4 cup tepid water
  • 9 grams instant dry yeast


  • 1 1/4 cup tepid milk
  • 4 tablespoons olive oil
  •  1 1/2 teaspoon salt
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour

Egg wash and decoration:

  • egg yolk
  • 2 tbsp milk
  • 1/4 cup sunflower seed


  1. Put all the starter ingredients in a bowl and mix to make a batter.  Cover with a lid or cling film and a towel on top an set aside for ten minutes until it bubbles.
  2. Put the flour in your mixer bowl and attach the hook.  Turn on on very low speed and add the olive oil and the salt an mix.
  3. Add the starter and keep mixing and gradually add the tepid milk.  (Do not add all the milk at once but keep adding until you see the dough attaching on the dough hook.  (If there is leftover milk, do not add it because you will need more flour).   Stop the mixer and test with your fingers to see if the dough is sticky on your fingers.  If it is, add more flour and test it again.
  4. Continue mixing, increasing the mixer speed to full and mix for 5 minutes.
  5. Remove the hook and cover the bowl with a kitchen towel.  Set aside until it rises.
  6. Brush a square20 x 20 cm baking tray with olive oil and put the dough inside.  Press it with your fingers to cover the whole area.
  7. Cut the dough into nine equal pieces.
  8. Dissolve the egg yolk with the milk and brush the bread.
  9. Sprinkle with the sun flower seeds on top.  Cover again with a kitchen towel until the oven is hot.
  10. Preheat the oven to 190o C / 375o F and bake for about 25 minutes or until golden brown.
  11. Remove to a wire rack to cool.

Kopiaste and Kali Orexi!

signature Ivy

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Organic Store

Monday 18th of May 2015

wow these rolls are looking beautiful..thanx for this sharing.


Sunday 22nd of March 2009

beautiful blog merciiii

Sam Sotiropoulos

Sunday 9th of November 2008

Bravo Ivy! Those rolls look perfect!


Monday 3rd of November 2008

They are ready for the afterparty! THanks for the recipe! ( )


Monday 27th of October 2008

Hi Ivy, I'm back again. I'm busy making these rolls as we 'speak'. As I am European (that means a metric-girl), I used about 500 gr flour in total and they turned out perfect. I am just saying this if any of your users are using the metric system as well as may get confused as I did.. they should ban it I think ;-). Thanks!

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