Protein-Packed Sunflower Seed Rolls

Ingredients

• 1 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons honey
• 1/2 cup cottage cheese
• 2 tablespoons olive oil
• 1 egg
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 3/4 cup raw sunflower seeds, toasted
• 2 tablespoons ground flaxseed
• 1 1/2 teaspoons salt
• 1 egg, beaten, for egg wash
• 2 tablespoons sunflower seeds, for topping

Method

1. 1

   In a large bowl, whisk together the warm milk, yeast, and honey. Let stand until foamy, about 5 to 10 minutes.

   5:00 · Yeast proofing
2. 2

   Add the cottage cheese, olive oil, and egg to the yeast mixture and whisk until combined.

3. 3

   In a separate bowl, stir together the whole wheat flour, all-purpose flour, rolled oats, toasted sunflower seeds, ground flaxseed, and salt.

4. 4

   Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.

5. 5

   Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes, adding flour as needed to prevent sticking.

   8:00 · Kneading
6. 6

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

7. 7

   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth round roll.

8. 8

   Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly apart.

9. 9

   Cover the rolls loosely and let rise in a warm spot until puffy and nearly doubled.

10. 10

    Preheat the oven to 375°F.

11. 11

    Brush the tops of the rolls with the beaten egg and sprinkle with the remaining sunflower seeds.

12. 12

    Bake until the rolls are golden brown and sound hollow when tapped, 18 to 22 minutes.

    18:00 · Baking rolls
13. 13

    Remove the rolls from the pan and let cool on a wire rack for at least 10 minutes before serving.

    10:00 · Cooling