Kürbiskernbrötchen (Pumpkin Seed Rolls) and German Home Kitchen

German Home Kitchen: Traditional Recipes That Capture the Flavors of Germany, written by Sophie Sadler, features a comforting variety of regional sweet and savory German favorites for every occasion. A few highlights include Franzbrötchen (Croissant-Style Cinnamon Rolls), Gemischter Salat (German Mixed Salad), Rinderrouladen (Beef Roulade), Chicken Döner Kebab (Meat-Stuffed Bread Pockets), and Käsekuchen im Glas (Raspberry Cheesecake in a Jar). I will also be sharing her recipe for Kürbiskernbrötchen (Pumpkin Seed Rolls) following the review.

Disclosure: I received a digital copy of this book from Rock Point in exchange for my honest review. All comments and opinions are my own.

Sophie Sadler

Sophie Sadler is a cookbook author and food blogger. She grew up in Trier in Rheinland-Pfalz, moved to the United States in 2009, and is currently based in Kansas City, Missouri.

In 2015, she launched Dirndl Kitchen to share her love of German food and family recipes with others, while also making the cuisine approachable with easy-to-follow instructions for the home cook. German Home Kitchen is her debut cookbook.

German Home Kitchen

Sophie begins German Home Kitchen with a short introduction before going over a few pantry staples and essentials to help get started.

Chapters are divided according to the following: Frühstück (Breakfast), Für Zwischendurch & Beilagen (Snacks & Sides), Hauptspeisen (Main Dishes), Abendbrot (Traditional Cold Dinner), Süße Speisen (Sweet Meals), Imbissbude (Street Food), Aus Oma Sieghildes Küche (From Oma Sieghilde’s Kitchen), Kaffee & Kuchen (Afternoon Coffee & Cake), and Weihnachten (Christmas).

The contents page has a list of included recipes with page number for easy reference. At the end of the book, there is even a section with the recipes divided by keyword for Freezer-Friendly, Giftable, Hosting, Make Ahead, Make with a Friend, One Pot, Quick, and Vegetarian options.

Sophie also provides the beautiful photography. Every recipe is paired with at least a half to full-page photo of the finished dish. There are a few step-by-step photos demonstrating specific techniques such as laminating dough (Plunderteig) and assembling a Hefezopf (Yeast Braid).

Measurements are listed in US Customary and Metric. Titles are written in German with the English translation underneath. Each recipe has a headnote with background information, prep and cook time, yield, helpful tips, and serving ideas.

Kürbiskernbrötchen (Pumpkin Seed Rolls)

To pair with the review, I made Sophie’s recipe for Kürbiskernbrötchen (Pumpkin Seed Rolls)! These rolls are a favorite of my father’s, but this was my first time actually attempting them at home. I was so excited with the results and can’t wait to make them again when my dad (Opa) is visiting.

Kürbiskernbrötchen (Kürbiskernsemmel) are savory rolls covered with pumpkin seeds. In this recipe, a mixture of all-purpose, semolina, and dark rye flour is paired with the toasted pumpkin seeds to form a yeast-based dough.

After forming, the dough needs to rest for at least 12 hours (overnight) before arranging into individual layered rolls, covering with even more pumpkin seeds, and finally baking until golden.

These Kürbiskernbrötchen are best served warm and especially within a few hours of baking. They are the perfect accompaniment to a breakfast spread. I personally paired them with jam, butter, deli meat, sausages, sliced cheese, and/or soft boiled eggs.

A Few Kürbiskernbrötchen Tips

This recipe uses both toasted and raw pumpkin seeds. The toasted will go inside the dough, while the untoasted coat the outside of the formed rolls (they will toast in the oven as the bread bakes).

For the toasted pumpkin seeds, either lightly cook in a dry skillet over medium low heat just until fragrant or bake in a 400˚F (200˚C) oven until golden, about 10 minutes. I personally prefer using the oven for a more hands-off, even cooking. Allow to cool completely before incorporating into the dough.

This bread requires two rise times- the first around 12 hours (perfect for overnight to enjoy fresh rolls in the morning) and a second for about 1 hour after forming into individual Brötchen.

Baking the bread with a pan of water will help create that thin, crispy crust that contrasts so beautifully with the soft interior.

I used a conventional oven for this recipe. If using a German oven, Sophie recommends the O/U Hitze (Ober-/Unterhitze setting).

More German Dishes

I also made Bratkartoffeln (Pan-Fried Potatoes), Jägerschnitzel (Pork Schnitzel with Creamy Mushroom Sauce), Zwiebelkuchen (Onion Pie), and Marmorkuchen (German Marble Cake).

The Bratkartoffeln (Pan-Fried Potatoes) were a fantastic use of pantry staples. Sliced potatoes are pan-fried in batches, then tossed with thick-cut bacon, onion, and fresh herbs. I enjoyed them for lunch topped with a fried egg and alongside a salad. They can also be prepared as a side for a variety of meals.

Jägerschnitzel (Pork Schnitzel with Creamy Mushroom Sauce) is one of my husband’s favorites, but I don’t make it nearly enough at home. He very much approved of this recipe. Thin slices of pork are coated in breadcrumbs, fried until golden, and covered in a creamy mushroom-based sauce. We paired the Schnitzel with Pommes (fries), but also love it with Spätzle (recipe in book).

The Zwiebelkuchen (Onion Pie) took me right back to Baden-Baden the last time I enjoyed a slice alongside a glass of Federweißer (Neuer Wein, young wine). Inspired by her Oma Sieghilde, this savory fall treat has a yeast dough base with a creamy onion bacon topping. After assembling, it is baked in the oven until golden.

The Marmorkuchen (German Marble Cake) is the perfect addition to afternoon Kaffee und Kuchen (coffee and cake). This fluffy cake comes together fairly easily with swirls of vanilla and chocolate. My family doesn’t love a ton of chocolate (I don’t know what happened there) so I left it off, but there is an optional chocolate glaze to drizzle over the top.

German Home Kitchen is a great pick for those interested in making regional German cuisine at home. You will find something for every occasion from breakfast to dinner, everyday meals to holidays and celebrations. There is a nice variety of breads, meat, pastries, desserts, and vegetarian options. Some come together in as little as 30 minutes, while others require a bit more prep or resting time.

Most of the ingredients are readily available in larger American grocery stores. A few items may require further searching such as malt syrup, food-grade lye, cardamom pods, white asparagus, juniper berries, Kirschwasser, and raclette cheese.

Kürbiskernbrötchen (Pumpkin Seed Rolls) Recipe

Excerpt from German Home Kitchen

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Kürbiskernbrötchen (German Pumpkin Seed Rolls)

A recipe for Kürbiskernbrötchen (Pumpkin Seed Rolls) from the cookbook, German Home Kitchen! These rustic rolls are packed with pumpkin seeds and three types of flour.

Course Bread

Cuisine German

Keyword bread, German, Germany, pumpkin seed, roll

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 13 hours hours

Total Time 14 hours hours

Servings 8 Rolls

Ingredients

Dough:

• 2 1/4 teaspoons (8 grams) active dry yeast
• 2/3 cup (160 milliliters) lukewarm milk
• 2 cups (240 grams) all-purpose flour plus more for dusting
• 3/4 cup (100 grams) semolina flour
• 1/2 cup (55 grams) dark rye flour
• 2/3 cup (160 milliliters) cold water
• 1 1/2 teaspoons (8 grams) salt
• 2 teaspoons (10 milliliters) avocado oil
• 3/4 cup (75 grams) pumpkin seeds toasted

Topping:

• 1/2 cup (50 grams) pumpkin seeds not toasted
• 2 tablespoons (30 milliliters) hot water

Instructions

Make the dough:

• In a small bowl, combine the yeast and milk and stir well. Let activate, about 5 minutes until bubbly.
• In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, cold water, salt, oil, and yeast mixture at low speed until combined, about 10 minutes.
• Increase the speed to medium-low and continue to mix until the dough is smooth and elastic and pulls away from the sides of the bowl, about 5 minutes.
• Add the pumpkin seeds and mix at low speed until incorporated, about 1 minute.
• Cover the bowl tightly and refrigerate until the dough has doubled in size, about 12 hours (overnight is easiest).
• On a lightly floured work surface, using your hands, roll out the dough into a log, about 2 inches (5 centimeters) wide, being careful not to overwork it to preserve the air bubbles that help create a more open-crumb structure.
• Using a bench scraper or a sharp knife, divide the dough into 8 equal pieces.
• Working with one pieces at a time, press down on the dough with the palm of your hand, then stretch it until it is about three times as long as it is wide. Imagine each piece as 3 connected squares. Take one end square of the dough and fold it over the middle square, then fold the other end square over the middle square as well. You should now have a small, 3-layer dough package.
• Lightly press down with your palm to flatten it to half its original height. Finally, use your fingertips to gently press along the seam to seal it. Repeat with the remaining pieces.

For the topping:

• Line a baking sheet with parchment paper.
• Place the pumpkin seeds in a small bowl.
• Brush the rolls with the hot water, then press them into the seeds so that they are coated on all sides.
• Place seam side down on the prepared baking sheet, 2 inches (5 centimeters) apart.
• Cover with a clean kitchen towel and let rest in a warm spot until doubled in size, about 1 hour.
• Meanwhile, fill a large baking dish, such as a casserole dish, halfway with water and place it on the bottom rack of the oven; this will create steam. Preheat the oven to 450˚F (230˚C).
• Turn the rolls over, seam sides up, then lightly sprinkle them with water.
• Bake for 10 minutes, then open the oven door wide for about 5 seconds to release steam.
• Continue baking for another 5 minutes. Remove the rolls and the baking dish from the oven. Lightly brush the rolls with some of the hot water (about 2 tablespoons) from the baking dish and return only the rolls to the oven.
• Continue to bake until golden brown, about 5 minutes. (This will ensure a nicely browned, crisp surface.)
• Transfer to a wire rack to cool completely, about 10 minutes, before serving.