50 States of MoFo: Kansas: Sunflower Steam Buns

German immigrants to Kansas brought steam buns (dampfnudeln) with them.  Kansas is known as the sunflower state, and I thought it might be nice to add some sunflower seeds to the steam buns.  I started from this recipe, posted by the Kansas Tourism Division.   After some adjustment, here's what I wound up with:

Mix together:
1/4 c. unrefined sugar
4 t. dry yeast
1 c. warm nondairy milk
1/2 c. unsweetened plain soy yogurt
1 T. ground flax

Add, and beat on high for 2 minutes:
2 T. oil
1 t. salt
1/2 c. finely ground sunflower seeds, toasted in a dry skillet
2 c. bread flour

Switch to a dough hook and gradually add more bread flour (about 1 1/2 c.) until you have a nice dough.  Knead for about 5 minutes, rest 5 minutes, then knead 2 minutes more.  Turn this out into a greased bowl and let rise until doubled.   Punch down, divide into 8, shape into rolls, and let rise, covered, on a greased baking sheet until doubled.

You really need a non-stick pan for these.  I made the first three in another pan, and they stuck like the devil. Maybe your karma is better than mine, but I switched to non-stick for the rest, with good results.   In the pan, heat 1/2 c. water, 1 T. vegan shortening, and 1/8 t. salt until just boiling.  Carefully place as many of the buns as will reasonably fit in the bottom of the pan, cover with a well-fitting lid, and reduce the heat.   Cook for 10-15 minutes until the water is absorbed and a toothpick run through one of the buns comes out clean.  (The original recipe warns not to uncover the pan to check for at least 10 minutes.)   Flip the buns with a spatula, raise the heat to medium-high, and cook uncovered for another 1-2 minutes.   You want them browned on both side.  This will flatten them a little bit, so they look similar to giant English muffins.  Repeat the cooking procedure with the other buns.

This was a fun and different way to make delicious dinner rolls!