Honey Wheat Sunflower Rolls

• 1/4 cup whole milk
• 1/4 cup water
• 2 Tbsp butter
• 2 Tbsp honey
• 1 large egg, room temperature
• 1/2 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 packet (about 2 1/4 tsp) quick rise yeast
• 1 Tbsp salted sunflower seeds (shelled), chopped

Preheat oven to 350°F. Prepare Sunflower Cakelet pan with baking spray containing flour or brush with butter and dust with flour. In a large microwave-safe bowl, heat milk, water, butter and honey until butter is melted and mixture is warm. Transfer to an electric mixer with a paddle attachment and mix in egg. In a separate bowl, combine all dry ingredients except sunflower seeds. Slowly add dry ingredients to liquid ingredients stirring completely to make an elastic batter, about 2 minutes.

Carefully sprinkle chopped sunflower seeds in center of each sunflower cavity. Divide dough into 6 equal parts and slowly drop into each cavity without disturbing the seeds. With floured fingers, gently press dough into the edges of each flower design to fill the pan shape. Set pan aside and let the dough rise in a warm place for about 30-45 minutes until dough reaches the top of each cavity.

Bake for 15 – 20 minutes or until tops are golden brown. Cool in pan for 10 minutes in pan before inverting onto a cooling rack. Makes 6 rolls.