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Milk Street: The New Home Cooking

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Lightening Bavarian pumpkin seed bread

Pumpkin Seed Rolls

3½ hours 1 hour active

These rolls are best served the day they are baked. For ease they can be made in the morning, then reheated in 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.

For the sponge:
  • 70

    grams (½ cup) rye flour

Directions
  1. 01
    To make the sponge, in the bowl of a stand mixer, whisk together the rye flour, warm water, honey and yeast. Cover and let sit until doubled and bubbly, about 1 hour.
Pumpkin Seed Rolls

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