High Protein Pumpkin Seed Roll
Elevate your bread-making game with these High Protein Pumpkin Seed Rolls—perfectly crafted for a healthy and hearty addition to your table. This recipe combines the nutty richness of whole wheat flour with the light texture of all-purpose flour, boosted by crunchy pumpkin seeds for a satisfying protein punch. A touch of honey and olive oil infuses subtle sweetness and moisture into the dough, while the egg wash creates a golden-brown crust that's irresistibly inviting. With a quick rise time and beginner-friendly kneading instructions, these rolls are ideal for weekday meal prep or a special weekend brunch. Serve them warm with butter, or pair with soups and salads for a wholesome, protein-packed delight. Perfect for fitness enthusiasts and bread lovers alike, this recipe checks all the boxes for flavor, nutrition, and versatility!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 100 grams All-purpose flour
- 100 grams Pumpkin seeds
- 7 grams Active dry yeast
- 250 milliliters Warm water
- 30 milliliters Olive oil
- 25 grams Honey
- 5 grams Salt
- 1 large Egg
- 20 milliliters Milk
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and yeast. Mix well to combine the dry ingredients.
In a separate bowl, mix the warm water, honey, and olive oil together. Stir until the honey is fully dissolved.
Create a well in the center of the dry ingredients and pour in the wet mixture. Slowly combine with your hands or a dough hook on a stand mixer, until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Flatten the dough slightly, sprinkle the pumpkin seeds over it, and continue kneading until the seeds are evenly distributed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a roll and place them on a baking tray lined with parchment paper.
Cover the rolls with the kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 200°C (390°F).
Whisk the egg with the milk to create an egg wash, and gently brush the tops of the rolls.
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let the rolls cool on a wire rack before serving.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 24.3 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 206 mg | 16% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
