Bird-Seed Dinner Rolls!

March 11th in the midst of coronavirus concerns, cancellations, and discombobulations...I reminded myself that God is still in control; this virus did not take Him by surprise as it did me! I came home from subbing at school and got out my bread machine. Time for some baking therapy. I call these bird-seed rolls because they are studded with millet and sunflower seeds. You could skip the millet and use poppy seeds or more sesame and sunflower if you wish. (Btw, don't eat ACTUAL birdseed. Trust me on this one...)

The original seeded roll recipe was from The well-floured kitchen. I tweaked it a bit by adding some rye sourdough and not using 100% whole wheat flour for a softer roll.

I've made these seeded rolls before but this time I used rye sourdough starter--because, why ever not?-- and then half red wheat and half white flour. I added some dill weed that I froze last summer along with onion powder and freshly grated Parmesan to about a third of the dough and made a light, tasty loaf that would be perfect for sandwiches. Now that I'm growing basil from seed under growlights in the shed, I may use fresh basil and Parmesan next time for Italian seeded rolls. That might be another three weeks, though. Those seedlings are wee little buttons now.

I've shown plenty of times how I just throw everything in the bread machine and then transfer it to a large bowl for the "stretch and fold" method so I skipped that this time! If you have any questions, feel free to comment and I'll answer you!