1 c. warm water (about 100 F)
1/4 c. honey
2 T. instant yeast
1/4 c. vegetable oil (I used canola)
1/2 tsp. salt (omit if using salted sunflower seeds)
1 large egg
1 ¼ - 1 ¾ c. all-purpose flour, divided
1 ¼ c. whole wheat flour
1 c. rolled oats
1/2 c. sunflower seeds, plus extra for sprinkling - I replaced with 1/4 cup oats
- Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand), stir together water, honey, and yeast.
- Stir in vegetable oil.
- Add salt and egg, and stir until combined.
- Stir in 1 cup all-purpose flour.
- Add whole wheat flour, oats, and sunflower seeds; stir to combine.
- Add remaining all-purpose flour 1/4-cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
- With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
- Cover, and let dough rise for 20 minutes.
- Bake for 8-10 minutes, or until lightly golden brown.
- Brush with butter right out of the oven, if desired.
- *If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.