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This quantity makes between 15 and 20 rolls.
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To make the dough; into your mixer add the flour, semolina, olive oil, sunflower seeds, marigold petals, honey and yeast.
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Then pour in the lukewarm water.
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Let this mix on a low setting for at least 10 minutes, adding the salt at this point.
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If you don't have a mixer you can knead the dough by hand.
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Make sure it stays fairly moist as this will help it to rise.
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You can check when it is kneaded enough by doing the 'window test' (as shown in the video).
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When well kneaded, cover the bowl and leave to rise for an hour or so in a warm place where it should double in size.
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Tip the dough carefully onto a floured work surface and gently divide into balls of 40 - 50g in weight, using a digital scale to measure this quite accurately (if possible).
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Roll each ball in the palm of your hand and pull the sides down tucking the seam underneath.
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Use a pair of scissors to snip the balls of dough in a criss-cross fashion across the top or you can use a credit card (as shown in the video).
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Pull each section out from the centre point to form a rough petal.
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Once finished, each ball should look like a little flower.
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Alternatively, you can leave as round rolls.
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Put the dough flowers (or rolls) spaced apart on an oiled baking tray.
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Cover and leave for 30 -40 minutes in a warm place.
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Preheat the oven to 220c (425f), Gas Mark 7.
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If using an Aga, prepare the roasting oven.
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Bake the marigold bread rolls in the oven for 8-10 minutes or until lightly golden.
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Finish by brushing with olive oil and sprinkling on more marigold petals.
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The rolls are nice served warm or, once cooled, can be frozen until needed.
