Sunflower Roll Recipe

Activate yeast and combine liquids

In a small bowl, whisk warm milk, warm water, and granulated sugar until combined. Sprinkle the instant yeast over the liquid and let sit 5–7 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 cups of the all-purpose flour and salt. Add the foamy yeast mixture, softened butter, and the egg. Mix on low to combine, then increase speed and add remaining 0.5 cup flour a little at a time until a soft, slightly tacky dough forms (you may not need all flour or may need up to 0.25 cup more depending on humidity). Total mixing time: about 6–8 minutes by mixer, 10–12 minutes by hand.

First rise

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Prepare filling

While dough rises, toast 0.75 cups sunflower seeds in a dry skillet over medium heat 3–5 minutes, stirring, until fragrant and lightly golden. Cool slightly, then chop roughly (reserve 2 tbsp for topping). In a bowl, beat together 4 tbsp softened butter, 0.5 cup light brown sugar, 1 tsp ground cinnamon, and 1 tsp vanilla extract until smooth. Fold in chopped toasted sunflower seeds.

Roll out dough

When dough has doubled, punch down and turn out onto a lightly floured surface. Roll into a rectangle roughly 12 x 16 inches and about 1/8–1/4 inch thick.

Spread filling

Spread the sunflower-butter-sugar filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Form sunflower roll

Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife, cut the log lengthwise down the middle to expose layers, leaving about 1 inch at the top uncut to keep the roll connected (this creates a sunflower-like shape when twisted). With the cut sides facing up, twist the two strands together into a spiral, tucking ends under to form a loose round roll. Alternatively, braid or coil the two strands into a 6–8 inch round to resemble a sunflower bloom.

Second rise

Place the shaped roll on a parchment-lined baking sheet or in a greased round baker. Cover loosely with plastic wrap or a towel and let rise until puffy, about 30–45 minutes (it should noticeably expand but not necessarily double). Meanwhile preheat oven to 350°F (175°C) about 20 minutes into the rise.

Prepare for baking

Brush the risen roll gently with the egg wash made from 1 beaten egg and 1 tbsp water. Sprinkle reserved 2 tbsp sunflower seeds and 1 tbsp turbinado sugar evenly over the top for crunch and sparkle.

Bake

Bake in the preheated 350°F (175°C) oven for 25–30 minutes or until deep golden brown and the internal temperature registers about 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Glaze (optional)

If using maple glaze, whisk 1/4 cup maple syrup with 1 tbsp melted butter or a pinch of powdered sugar to thicken slightly. Brush glaze over the hot roll right after it comes out of the oven for shine and extra flavor.

Cool and serve

Allow the sunflower roll to cool on a wire rack for 20–30 minutes before slicing so the filling sets. Serve warm or at room temperature. Leftovers keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; refresh in a warm oven for 5–7 minutes before serving.