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