Sunflower drop rolls

Sunflower drop rolls


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The great taste of these rolls belies the simplicity of the cooking method. If you thought you'd never have the time or skills to make your own bread, start with this recipe.

Lynn Lewis and Joachim Wahnschaffe

Serves: 12 

  • 185g plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1½ tablespoons unsalted butter
  • 1½ tablespoons vegetable oil
  • 185 ml buttermilk
  • 60g dry-roasted sunflower seeds

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Use a large baking tray; spray with non-stick cooking spray. Preheat oven to 220 degrees C .
  2. Place the flour, baking powder, bicarbonate of soda and the salt and cayenne pepper in a large bowl. Cut in butter with 2 knives until the mixture resembles coarse crumbs. Stir in the oil, buttermilk and sunflower seeds and mix to a soft dough; do not overmix.
  3. Drop the dough in heaped tablespoons 5 cm apart onto the baking tray. Bake for about 12 minutes or until golden brown and crusty.

Top Tip

As well their use in the production of polyunsaturated oil, sunflower seeds are also roasted and ground to make a flour, which is available from health food shops.

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