Caramel Sunflower Rolls
National Sunflower
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2 packages active dry yeast
1/4 cup water (110-115°F)
1/2 cup granulated sugar
2 cups warm milk
1 teaspoon salt
1/4 cup light molasses
2 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 brown sugar, packed
1 teaspoon ground cinnamon

In a large bowl dissolve yeast in water. Add sugar, milk, salt, and molasses, Mix well. Add eggs, and 1 cup all-purpose flour; mix. Add whole wheat flour and mix well. Continue adding remain all-purpose flour, 1 cup at a time, mixing after each cup, until dough is soft but not sticky to the hands. Knead about 4 to 5 minutes. Roll 1/4 inch think and at least 18-inches long and 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 dough, jelly roll fashion, and cut into 24 rolls. Place in pans on top of the Caramel Sauce. Cover and let rise for 1 hour in a warm place. Bake at 325-350°F 25 to 30 minutes. Invert onto serving platter.

Caramel Sauce: Melt 2 tablespoons sunflower margarine and add 1 1/2 cups packed brown sugar and 1/4 cup honey. Cook over low heat until mixture begins to boil. Pour caramel into 2 greased 8x12-inch pans and sprinkle 1/4 cup raw or roasted sunflower kernels over each pan.

24 rolls
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