Rose roll with pumpkin seeds


Follow these steps

75 g butter
400 ml milk
3/4 packet yeast
1 tsp salt
1 tsp granulated sugar
900-1000 ml wheat flour
1 egg
2 tbsp pumpkin or poppy seeds
1 tbsp sea salt

Melt the butter in a saucepan. Pour in the milk and heat until lukewarm. Crumble the yeast into a bowl and dissolve with a bit of dough liquid. Add the remaining milk, salt and granulated sugar. Add the flour. Knead the dough well and let rise under a baking cloth for about 30 minutes or until it has doubled in size. Knead the dough with a little flour and divide it into two sections. Roll out each portion into a length of about 30 cm. Cut each length into about 15 pieces and roll them into round balls. Preheat the oven to 250°C. Cut a cross in each ball with a pair of scissors and let rise for about 15 minutes. Chop the pumpkin seeds coarsely and mix with sea salt. Brush the rolls with beaten egg and sprinkle with pumpkin seeds and sea salt. Bake in the middle of the oven for about 7 minutes, or until they are golden. Allow the rolls to cool on the sheet.

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