Pumpkin Seed Roll
Elevate your bread game with these hearty and flavorful Pumpkin Seed Rolls—perfect for any occasion. These rustic rolls boast a pillowy interior and a crisp, golden crust, enhanced by the rich, nutty crunch of pumpkin seeds both inside and on top. Made with simple pantry staples like all-purpose flour, instant yeast, and a touch of sugar, the dough is lightly kneaded for ultimate softness and infused with olive oil for added depth. The rolls are brushed with an egg wash for a beautifully glossy finish, while the generous sprinkle of roasted pumpkin seeds adds both texture and a visually stunning appeal. Ready in just under an hour of hands-on preparation, these rolls are ideal for serving alongside soups, salads, or your favorite spreads for a wholesome, homemade treat. Whether it’s for a holiday feast or a cozy family dinner, these pumpkin seed rolls will be a crowd-pleasing addition to your table.
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Recipe Information
Ingredients
- 450 grams all-purpose flour
- 7 grams instant yeast
- 10 grams salt
- 1 tablespoon sugar
- 300 milliliters warm water
- 2 tablespoons olive oil
- 75 grams pumpkin seeds
- 1 whole egg
- 30 grams pumpkin seeds (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Add sugar for a touch of sweetness which also helps the yeast.
Gradually pour in the warm water and olive oil into the dry mixture while stirring with a wooden spoon or your hands until a rough dough forms.
Turn the dough out onto a floured surface and knead it for about 8-10 minutes, until it is smooth and elastic. If the dough is sticky, add a little more flour as necessary.
Press the dough into a flat rectangle and spread 75 grams of pumpkin seeds evenly over the surface.
Fold the dough over the seeds and knead gently until the seeds are well incorporated.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 220°C (430°F).
After the dough has risen, turn it out onto a lightly floured surface and gently deflate it.
Divide the dough into 8 equal portions. Shape each portion into a round roll ball and place them on a baking sheet lined with parchment paper.
In a small bowl, beat the egg with a splash of water to make an egg wash. Brush each roll lightly with the egg wash.
Sprinkle the extra 30 grams of pumpkin seeds on top of each roll, pressing them gently into the dough so they stick.
Cover the rolls with a clean kitchen towel and let them rise again for about 20 minutes, until puffy.
Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade pumpkin seed rolls!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 15.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 143 mg | 11% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1458 mg | 31% | |
*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.
