Caramel Sunflower Rolls

Sunflower Rolls Ingredients:
  • 2 - 1/4 oz. packages active dry yeast or 5 tsp active dry yeast
  • 1/4 cup warm water
  • 1/2 cup granulated sugar
  • 2 cups warm milk
  • 1 tsp 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 tsp ground cinnamon
Caramel Sauce Ingredients:
  • 2 Tbsp sunflower margarine
  • 1 1/2 cups packed brown sugar
  • 1/4 cup honey
  • 1/4 cup raw or roasted sunflower kernels image placeholder

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.

Servings: 24 rolls
Submitted by: Recipe Group Member

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