Carrot - sunflower seed buns with whole grain

I have been modifying these carrot buns with whole grain flour by adding in some sunflower seeds as well. 

Carrot-sunflower seed bun: - 12 buns

• 600 g wheat flour
• 100 g whole grain flour
• 50 g sugar
• 100 g rape seed oil
• 30-50 g fresh yeast
• 1 egg
• 8 g salt
• 200 g water 
• 200 g carrot - large grated
• 125 g sunflower seeds
• 1 egg - whipped for glazing

1. Weigh all the ingredients (not the sunflower seeds) directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. After the kneading at the low speed, add in the sunflower seeds.
5. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
6. Let the dough raise in the mixing bowl under  a damp tea towel.
7. Let the entire dough raise for approx. 40-60 minutes under a damp cloth.
8. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 100 g each. Smaller size of 75-80 g is also possible.
9. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
10. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
11. Heat up the oven to 200'C.
12. Glaze the buns with whipped egg
13. Bake the bun at 200'C for 18-20 minutes.
14. Cold down the buns, before eating them.