Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

In a large bowl, combine the self-rising flour, salt, and half the sunflower seeds.

Add the finely grated carrot (make sure it’s squeezed dry), plain yogurt, and olive oil to the dry ingredients. Mix gently with a spoon or your hands to combine until a soft dough forms. The dough should be slightly sticky but manageable. If it feels too dry, add a teaspoon of yogurt or water at a time until the right consistency is reached.

Lightly flour your hands and divide the dough into 8 equal portions. Shape each portion into a round roll.

Place the rolls on the prepared baking tray, leaving a little space between each. Press the remaining sunflower seeds onto the tops of the rolls for decoration and extra crunch.

Bake in the oven for 20–24 minutes, or until the rolls rise and develop a golden-brown crust.

Remove from the oven and let cool on a wire rack for 10 minutes before serving or splitting. This resting time helps the crumb set nicely without becoming gummy.