Pumpkin Seed Rolls
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:
grams (½ cup) rye flour
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