Sunflower Rolls:
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
active dry yeast
1/4 cup warm water
1/2 cup granulated sugar
2 cups warm milk
1 teaspoon salt
1/4 cup light molasses
2 large eggs, beaten
4 1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup sunflower margarine
1/2 cup raw or roasted sunflower kernels
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
Caramel Sauce:
2 tablespoons sunflower margarine
1 1/2 cups packed brown sugar
1/4 cup honey
1/4 cup raw or roasted sunflower kernels
In a large bowl dissolve
yeast in warm water (110°-115°F). Add sugar, milk, salt
and molasses. Mix well. Add eggs and 1 cup of the all-purpose
flour; mix. Add whole wheat flour and mix well. Continue adding
remaining all-purpose flour, 1 cup at a time, mixing after each
cup, until dough is soft but not sticky to the hands.
Knead dough 4 to 5 minutes.
Roll out to 1/4-inch thick and at least 18-inches long. Spread
with 1/4 cup margarine.
Roll sunflower kernels
with a rolling pin until finely crushed; sprinkle over margarine.
Sprinkle cinnamon and brown sugar over sunflower kernels. Roll
up dough jelly roll fashion; cut into 24 rolls. Place in pans
on top of the Caramel Sauce (see below). Cover and let rise for
1 hour in a warm place.
Bake rolls at 325°F
for 25 to 30 minutes. Invert onto a serving platter while still
warm.
Caramel Sauce: Melt sunflower margarine in a
medium saucepan. Add brown sugar and honey. Cook over low heat
until mixture begins to boil. Pour caramel into 2 greased 8 x
12-inch pans and sprinkle sunflower kernels over each pan.
Makes 24 rolls.
Recipe provided courtesy of the National Sunflower
Association.
