Pumpkin Seed Rolls
A lightened-up version of Kürbiskern Brötchen, a classic Bavarian bread, we enrich these rolls with homemade nut butter.
- Makes15 rolls
- Cook Time3 1/2 hours
- Active time plus cooling1 hour active
Rye flour brings texture and earthy flavor to these pumpkin seed rolls that are based on a classic Bavarian bread, Kürbiskern Brötchen. We added toasted pumpkin seeds, as is traditional, and threw in some sesame seeds, as well. Then we processed the seeds with chilled butter in a food processor to create a nut butter, which we added to the sponge before kneading for a tender, moist and flavorful crumb. These rolls are best served the day they are baked. For ease they can be made in the morning, then reheated in a 350°F oven for 10 minutes just before serving. The seed-butter mixture can be prepared up to three days ahead and refrigerated. Just be sure to pull it out an hour before using to bring it to room temperature.
Don’t be tempted to add extra flour when mixing the dough; it will look quite sticky, but will firm up as it rises. Otherwise, the rolls won’t have enough chew.
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