Prep Time 15m
Cook Time 12m
Ready Time 30m
Yield 1 dozen

  • 2 cups Hungry Jack® Complete Wheat Blends Pancake Mix
  • 3/4 cup Pillsbury BEST™ Unbleached All Purpose Flour
  • OR 3/4 cup Pillsbury BEST® All Purpose Flour
  • 3 tablespoons butter
  • 1 cup buttermilk
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon sunflower kernels
  • 1 egg
  • 1 tablespoon water
Preparation Directions
  • Step 1Heat oven to 425°F. Line cookie sheet with parchment paper.
  • Step 2Combine pancake mix and flour in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Make well in center. Pour in buttermilk. Stir until just combined. Dough will be sticky. Place on lightly floured surface. Knead 4 to 5 times, adding small amounts of flour if needed.
  • Step 3Drop dough with ice cream scoop or 1/4 cup measure onto prepared pan. Combine sesame seeds, poppy seeds and sunflower kernels in small bowl. Whisk egg with water. Brush top of each bun with egg mixture. Sprinkle with seeds.
  • Step 4Bake 10 to 12 minutes or until golden brown. Serve warm or cool completely on wire rack.
  • TipUse as a roll for hearty sandwiches or warm with butter and jam.
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