Sugar-Free Pumpkin Seed Roll
Deliciously wholesome and entirely sugar-free, these Pumpkin Seed Rolls are a perfect blend of hearty whole wheat and soft all-purpose flour for light yet nutritious homemade bread. Packed with crunchy pumpkin seeds and enriched with olive oil and a touch of vinegar for depth, this recipe creates rolls that are delightfully soft inside with a golden crust that sings of warmth. Ideal for breakfasts, snacking, or as a side for soups and salads, these nutrient-dense rolls are also yeast-risen for a professional bakery feel. With simple ingredients and a straightforward kneading and rising process, this sugar-free bread recipe is perfect for those seeking to bake healthier, flavorful homemade rolls. Whether enjoyed fresh out of the oven or used as sandwich bases, these pumpkin seed rolls promise to be a treat for health-conscious food lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 120 grams Pumpkin seeds
- 7 grams Instant yeast
- 10 grams Salt
- 300 milliliters Warm water
- 30 milliliters Olive oil
- 1 Egg
- 15 milliliters Vinegar
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, instant yeast, and salt. Stir together to evenly distribute the ingredients.
Add 100 grams of the pumpkin seeds, reserving the rest for topping, to the flour mixture and stir well.
Create a well in the center of the dry ingredients and add warm water, olive oil, egg, and vinegar.
Using a wooden spoon or a dough hook attachment on a mixer, combine the ingredients until they form a rough dough.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface with oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
Once risen, punch down the dough to release any air bubbles and divide it into 8 equal portions.
Shape each portion into a roll by rolling it into a ball and flattening slightly with your hands.
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Place the rolls onto a baking tray lined with parchment paper, cover them loosely with a cloth, and allow to rise for another 15-20 minutes.
Brush the tops of the rolls with a bit of water and sprinkle the remaining pumpkin seeds on top.
Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let them cool on a wire rack before serving. Enjoy your sugar-free pumpkin seed rolls!
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 3.6 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 219 mg | 17% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2528 mg | 54% | |
*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.
