In the bowl of a stand mixer, combine 1/4 cup (56 grams) of the warm water and yeast. Stir to dissolve yeast, then wait for it to froth a bit so that you know it’s active. Stir in the honey, then stir in the flax meal, rye flour, bread flour, and salt to make a soft dough. Add 2 tablespoons of sunflower seeds and 1 tablespoon of whole flax, then stir in the remaining 1/4 cup (56 grams of water). Do not add the softened butter quite yet.
Put the mixing bowl on the stand mixer and let the machine knead for about 5 minutes. The dough should cling to the hook rather than the sides of the bowl. If it is sticking to the sides of the bowl for some reason, stop and scrape it off and continue kneading. After about 2 minutes of kneading, add the softened butter and let the machine knead it until is is uniformly blended into the dough.
Use more butter to generously coat a large bowl. Transfer the dough to the buttery bowl, cover with plastic wrap and let rise for an hour.
Punch down the dough and shape into a rectangle. Press about 2 tablespoons more sunflower seeds into the dough. Cut rectangle into 6 squares. Arrange the squares about an inch apart in a buttered baking dish. Cover with greased plastic wrap and let rise for another hour.
When ready to bake, preheat oven to 400 degrees F. Bake at 400 F for about 15 minutes, then drop heat to 350 and bake for another 10-15 minutes or until the rolls are lightly browned and seem done.