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Pumpkin Seed Rolls

15 rolls

3½ hours 1 hour active

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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.




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.

3½ hours

1 hour active

For the sponge:

  • 70

    grams (½ cup) rye flour


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Kathryn A.

I started these at lunch time and thought they were going to be done way before dinner, but it turned out that with all the rising and sitting time needed they will be done only 15 minutes early - perfect! Next time, I probably want to NOT toast the 1/2 C seed mixture that goes on the top - this got a little too brown. Also, I only manage to get 1/4 C to stick. Next time I will do the egg bath and seeds on a different sheet and then transfer to a clean one for baking. They are cooling now - can't wait to try!

Susan Polanco D.

Do you have a suggestion for how to make this in a bread machine? Thank you!

Amy T.

I agree with the comment to not toast the seeds beforehand as the topping browned too much and was a little bitter. Next time, I will toast the seeds that are ground into the dough and reserve the half cup topping untoasted. Otherwise, these were fantastic: soft and chewy with a pleasant flavour. The finished rolls have a light green hue from the seeds that was also intriguing. I will be making these again!

Cheryl W.

I agree with not roasting the seeds on top. The egg washed helped a lot to keep them on top. My husband didn't like all the sesame seeds on top. I think I will make a separate mixture with just the pumpkin seeds and maybe a few sesame seeds mix in.
Wish you could make the dough ahead and put in refrigerator for it 1st rise and pull it out the next morning for dinner.