Honey Whole Wheat Sunflower Bread

After experiencing such praise for the Honey Whole Wheat Sunflower Rolls at Thanksgiving, I was delighted to treat the family again for our Christmas Dinner.

I made the dough, formed the rolls, and froze them, as I was feeling anxious and we all know I'm no procrastinator.

However, two days before dinner, I was informed that another party in my family had ordered rolls from a restaurant, along with its "special honey butter."

While initially and momentarily devastated, I opted to thaw the rolls, place them all in a loaf pan, let them rise, and then bake them into a delicious loaf of Honey Whole Wheat Sunflower Bread!

Honey Whole Wheat Sunflower Bread

1 Tbs. dry active yeast
2 ½ cups warm water
2/3 cup local honey
pinch of sea salt
4 Tbs. butter, room temperature
2 cups whole wheat flour
4 cups all-purpose flour
1 cup sunflower seeds

In a ceramic bowl or stainless-steel bowl of a stand mixer, combine the yeast, warm water, honey, salt, and soft butter.

Allow to sit and let the yeast bloom for at least 10 minutes.

Using a stand mixer with the dough hook, add the flours and seeds and mix until well combined.

Loosely cover with a towel and allow the dough to rise for 3 hours.

Line a bread pan with parchment paper and form 2-3” diameter balls of dough, stacking them in the pan.

Preheat the oven to 350°F if you are baking the rolls right away.

Otherwise, freeze the rolls separated on a baking sheet until rock-hard. Transfer to a freezer bag and reserve until ready to bake – thaw and preheat the oven for that.

If baking immediately, transfer to the oven and bake for 25-35 minutes, until just beginning to brown.

Remove from the oven and serve with your Thanksgiving, Christmas, or ANY dinner, slathered in Irish butter.