Mix the two types of flour and the glue in a bowl, make a well in the center and pour the water into it. Crumble in the yeast and mix with the turnip tops to form a soft pre-dough. This works best with a fork. Always stir a little flour from the edge into the dough until the consistency is right. Cover the bowl and let the steamer rise for 25 minutes.
In the meantime, melt the butter in a large pan and steam the shredded carrots in it for about 5 minutes so that the carrots lose some liquid.
Add the shredded carrots, the sunflower seeds and the salt and knead everything for 10 minutes. I use the food processor for this.
Cover the bowl with foil and also with a cloth and let the dough rise for 30-40 minutes.
Turn the dough out onto a floured baking board and knead again briefly. Cut 70g heavy rolls and let them rest for a moment on the edge of the board.
In the middle of the board, move the flour aside. At this point turn the buns into round buns in the cupped hand. Place on a tray 3-4 cm apart (I use a pastry tray or a normal tray with a baking mat). Cover with a floured foil and let rise for another 20-25.
Moisten well with a flower syringe and put in the oven at 230 degrees. Pour a cup of hot water on the bottom of the oven and close the oven door immediately. Turn down to 200-210 degrees after five minutes and finish baking in another 20 minutes.
(In my old oven I started with 250 degrees and finished baking at 220 degrees. My current stove is much hotter. At 230 degrees it is real 230 degrees. If you have a weak oven, you have to start a little hotter.)
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