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.
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.