Soy-Free Pumpkin Seed Roll
Elevate your bread game with these homemade Soy-Free Pumpkin Seed Rolls—perfect for savoring fresh flavors without dietary restrictions! Crafted with all-purpose flour and enriched with the nutty crunch of pumpkin seeds, these golden rolls are beautifully soft, thanks to a mix of olive oil, milk, and egg in the dough. Meticulously kneaded to perfection and gently risen, each roll packs a delightful texture and irresistible aroma that pairs seamlessly with soups, salads, or as dinner table showstoppers. Ready in just under two hours, this recipe is ideal for weekend baking adventures or when you need fresh artisanal bread made from simple, wholesome ingredients. Perfect for soy-sensitive food lovers, these pumpkin seed rolls are here to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Pumpkin seeds
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 1 unit Egg
- 0.25 cup Milk
- Extra flour for dusting
Instructions
In a small mixing bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Add the frothy yeast mixture, olive oil, egg, and milk to the flour mixture.
Stir the ingredients together until a rough dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Gently knead in the pumpkin seeds until they are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough to release excess air.
Divide the dough into 12 equal pieces and shape each piece into a round roll.
Place the rolls on a baking sheet lined with parchment paper, ensuring they are spaced apart.
Cover the rolls with a damp cloth and let them rise again for about 30 minutes, or until they have doubled in size.
Preheat your oven to 375°F (190°C).
Once the rolls have risen, bake in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 29.9 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 190 mg | 15% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1265 mg | 27% | |
*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.
