Pumpkin Seed Rolls (Kürbiskernsemmeln)

Total time includes 2 hours 10 minutes of resting. Active work is about 20 minutes.

Source: Einfach Backen

Ingredients

Dough

• 250g white wheat flour (Type 550, similar to all-purpose or bread flour)
• 200g whole wheat flour (or 150g rye flour)
• 1½ tsp salt
• 10g active-dry yeast (½ packet; or ¼ cube fresh yeast)
• 280ml lukewarm water, plus extra for brushing
• 2 tbsp olive oil
• 7g (1 tsp) honey (optional)

Toppings

• 70g pumpkin seeds

Instructions

Make the Dough

1. Combine white flour, whole wheat flour, and salt in a large bowl. Add yeast, lukewarm water, olive oil, and honey if using. Knead with a hand mixer fitted with dough hooks for 3 minutes until a smooth dough forms.
2. Cover the bowl and allow to rest for 90 minutes.

Shape

3. Turn the risen dough onto a lightly floured work surface and briefly knead. Using a rolling pin, roll into a rectangle approximately 17 × 30cm (6.5 × 12 inches). Cover and rest for 30 minutes.

Cut and Rise

4. Using a knife or dough scraper, cut the rectangle lengthwise into two equal strips. Cut each strip into 5 pieces for 10 rolls total.
5. Transfer to a parchment-lined baking sheet, cover, and rest for 10 minutes.

Bake

6. Preheat oven to 220°C / 430°F (conventional) or 200°C / 390°F (fan/convection). Place an oven-safe dish filled with water on the bottom rack to create steam.
7. Brush the tops of the rolls with water and sprinkle generously with pumpkin seeds.
8. Bake for 5 minutes, then carefully remove the water dish and continue baking for 15–18 minutes until deep golden and done.
9. Transfer to a cooling rack. Best eaten the day of baking; keep in a bread box for up to 2 days.

Bread spice: For a more aromatic roll, knead in ½ tsp Brotgewürz along with the honey. See the Brotgewürz recipe in this collection.

Steam: The water dish creates steam in the first 5 minutes, keeping the crust flexible so the rolls spring up. Removing it allows the crust to brown and crisp for the remainder of the bake.