Combine the flour, carrot soup leftovers, lukewarm water, dry yeast and salt in a bowl.
2
Knead the dough for about 10 minutes, then allow it to rise for 45-60 minutes. The dough should be quite sticky/.
3
Shape the dough into rolls on a baking tray lined with baking paper using two spoons. Top with sunflower seeds, and let them rise for another half hour before baking.
4
Bake in the middle of the oven at 225 degrees celsius for about 15 minutes. Cool on a wire rack and enjoy with your favourite toast toppings!
