Description
Hearty homemade rolls topped with crunchy pumpkin seeds, featuring a soft interior and a nutty, rustic crust. Perfect for soups, sandwiches, or a cozy bread basket.
Ingredients
Units
Scale
- 2 1/4 teaspoons (8 grams) active dry yeast
- 2/3 cup (160 milliliters) lukewarm milk
- 2 cups (240 grams) all-purpose flour, plus more for dusting
- 3/4 cup (100 grams) semolina flour
- 1/2 cup (55 grams) dark rye flour
- 2/3 cup (160 milliliters) cold water
- 1 1/2 teaspoons (8 grams) salt
- 2 teaspoons (10 milliliters) avocado oil
- 3/4 cup (75 grams) toasted pumpkin seeds
- 1/2 cup (50 grams) raw pumpkin seeds (for topping)
- 2 tablespoons (30 milliliters) hot water (for topping)
Instructions
- In a small bowl, mix yeast with lukewarm milk and let sit for 10 minutes.
- In a large mixing bowl, combine all-purpose flour, semolina flour, rye flour, and salt.
- Add yeast mixture, cold water, avocado oil, and toasted pumpkin seeds to the flour blend. Mix until a sticky dough forms.
- Cover and let dough rise for 1 hour in a warm place.
- Dust hands with flour and divide dough into 8 equal pieces. Shape into rolls.
- Mix hot water with raw pumpkin seeds. Dip tops of each roll into the seed mixture.
- Place rolls on a parchment-lined baking sheet, seed-side up. Let rest for 15 minutes.
- Preheat oven to 400°F (200°C). Bake rolls for 18–20 minutes until golden and hollow-sounding.
- Cool slightly on a wire rack before serving.
Notes
- Weigh flours for best texture and consistency.
- Toast seeds briefly in a dry pan for enhanced flavor.
- Store baked rolls in an airtight container or freeze for up to a month.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg