These rolls are 100% whole wheat and delicious!
⅓ cup sunflower seeds
½ cup lukewarm water
1 teaspoon honey
2½ tablespoons active dry yeast
1½ cups water
½ cup honey
¼ cup unsalted butter
2 teaspoons salt
1¼ cup whole wheat pastry flour or spelt flour
2 cups whole wheat pastry flour or spelt flour
2½ cups whole wheat flour or 3 to 3½ cups spelt flour
1 tablespoon oil
Cover sunflower seeds with water and let soak for a couple of hours. Dissolve yeast with 1 teaspoon honey and ½ cup lukewarm water (110-115 degrees); let stand for 5 to 10 minutes until the yeast forms bubbles. Heat 1½ cups water, ½ cup honey, ¼ cup unsalted butter, and 2 teaspoons salt in a saucepan until the butter melts. Pour yeast mixture and butter mixture into a mixing bowl with 1¼ cup whole wheat pastry flour or spelt flour; stir enough to incorporate, then beat vigorously for 3 minutes.
Mix and knead in sunflower seeds and remaining flours as needed to prevent sticking while kneading until smooth and elastic. Place dough in an oiled bowl, lightly oil the top, cover with a towel, and let rise until double. Gently punch down and knead lightly. Divide dough in half. Shape each piece into 12 rolls, placing in greased pans with a little space between them.
Cover and let rise in a warm place 15-20 minutes. Bake in a preheated 400° oven for 15 to 20 minutes. Brush rolls immediately after baking with soft or melted butter.