- 1 Tbs 8g active dry yeast
- 1 cup 250ml warm milk (not hot)
- 1 1/2 cups 375ml warm water
- 1/4 cup 90g runny honey
- 2 Tbs 30g melted butter or olive oil
- 1 cup 130g superfine or fine whole wheat flour
- 1 cup 95g traditional oatmeal
- 3/4 cup 100 sunflower seeds, raw or toasted
- 1 Tbs salt
- 1 egg (room tº)
- 4 1/2 to 5 cups 500-600g bread flour
- In a large bowl (I use my Kitchen Aid) mix whole wheat flour, oatmeal, seed and dry yeast.
- Add milk, water, honey, and butter and mix well with a wooden spoon or spatula.
- Using the dough hook start kneading at medium speed, adding salt and bread flour, a half cup at a time. You can also need them by hand, adding all you can in the bowl and then finishing on the counter.
- If using a stand mixer it should take 6-7 minutes; around 10 if kneading by hand.
- The dough is barely sticky and it should leave the sides of the mixer bowl or the counter if kneading by hand.
- Oil a large bowl and put the dough, turning it around to oil the top. Cover with film and let double in volume, 1 1/2 to 2 hours.
- Transfer the dough to the counter and carefully flatten it a bit. Divide in two and make small balls pinching the dough at the bottom.
- Cover each ball with the palm of your hand and make circular movements to smooth and round the pieces. Repeat with all balls.
- Dust some oatmeal in the bottom of two 8-inch square pans and place the balls in rows.
- Cover with a clean towel and let rise until puffed, about 1 hour.
- Meantime preheat oven to 350ºF / 180ºC.
- Brush the top of the rolls carefully with water and sprinkle some oats on top.
- Bake for 30 to 40 minutes, until golden on top and the bottom sound hollow when tapped.
- Unmold and let cool completely on wire rack.
- To freeze, wrap the pan with unbaked rolls after they are halfway through the second rise, first in film and then in foil. Thaw them at room tº and let puff up before baking them as instructed.
- After they are baked, freeze them well wrapped while still warm. Thaw them directly in the oven and eat warm.