Studded with walnuts and sunflower seeds and dusted with oatmeal, these sturdy, tender rolls can accompany the Thanksgiving meal or (maybe even better) be filled later with leftover turkey for little sandwiches. “White whole-wheat flour” is made by King Arthur, a lighter whole wheat than regular whole-wheat flour.
|2½||cups all-purpose flour|
|1½||cups white whole-wheat flour|
|2¼||teaspoons baking soda|
|½||teaspoon baking powder|
|8||tablespoons (1 stick) cold unsalted butter, cut into teaspoon-size chunks|
|1||cup walnuts, coarsely chopped|
|½||cup raw sunflower seeds|
|Extra all-purpose flour (for sprinkling)|
|About ⅔ cup old-fashioned rolled oats (to finish)|
1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the all-purpose and whole-wheat flours, baking soda, baking powder, salt, and sugar to blend them.
3. Scatter the butter on top. Using a pastry blender or two blunt knives, cut the fat into the flour until it reduces to pearl-size bits. With your fingertips, very lightly rub the mixture together to reduce the fat to smaller flakes.
4. In another bowl, whisk the buttermilk and egg yolk. Pour it over the flour mixture and add the walnuts and sunflower seeds. Stir with a rubber spatula to form a rough dough. With your fingers, work the mixture to form a cohesive dough. Knead it lightly in the bowl, giving it 10 to 12 quick turns. Let the dough rest in the bowl, uncovered, for 5 minutes.
5. On a lightly floured counter, divide the dough into 10 pieces. Roll each piece into a ball.
6. Place the oats in a shallow bowl. One at a time, roll the dough balls in the oats, pressing them lightly with your hand to help them adhere to the tops. Set the rolls 3 inches apart on the baking sheet.
7. Bake the rolls for 25 to 30 minutes, or until they are firm and set. Transfer to a wire rack. Serve warm or at room temperature.
Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.