Pumpkin Seed Roll
Soft, golden, and studded with crunchy pumpkin seeds, these Pumpkin Seed Rolls are the perfect blend of rustic charm and wholesome flavor. Made with simple pantry staples like all-purpose flour, olive oil, and instant yeast, these artisan-style rolls are elevated with the nutty goodness of pumpkin seeds kneaded into every bite. Topped with an irresistible sprinkle of seeds and brushed with a glossy egg wash, they bake to perfection in just 25 minutes. Whether served warm alongside a hearty soup, as a base for gourmet sandwiches, or simply enjoyed with butter, these rolls are a crowd-pleasing treat for any occasion. Easy to make and delightfully satisfying, this recipe is a must-try for bread lovers!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Press the dough into a flat rectangle and spread 75 grams of pumpkin seeds evenly over the surface.
Step 5
Fold the dough over the seeds and knead gently until the seeds are well incorporated.
Step 6
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.
Step 7
Preheat your oven to 220°C (430°F).
Step 8
After the dough has risen, turn it out onto a lightly floured surface and gently deflate it.
Step 9
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.
Step 10
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.
Step 11
Sprinkle the extra 30 grams of pumpkin seeds on top of each roll, pressing them gently into the dough so they stick.
Step 12
Cover the rolls with a clean kitchen towel and let them rise again for about 20 minutes, until puffy.
Step 13
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.
Step 14
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade pumpkin seed rolls!
Nutrition Facts
| Serving size | (966.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2641.8 |
| Total Fat 90.4g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 196mg | 0% |
| Sodium 4059.6mg | 0% |
| Total Carbohydrate 375.8g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 15.0g | |
| Protein 85.2g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 142.7mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 1458.1mg | 0% |
Source of Calories