Pumpkin seed rolls à la Dorle

Ingredients for 1 servings:

• 300 g wheat flour type 550
• 140 g spelt flour type 630
• 10 g baking malt
• 1 tsp sugar
• 18 g salt
• 20 g rapeseed oil
• 100 g potatoes
• 1 tsp, leveled mustard
• 1 pinch(s) curry powder
• 1 pinch(s) of cayenne pepper
• 25 g pumpkin seed flour
• 200 ml potato water
• 6 g glucose
• 20 g fresh yeast
• 35 g oat flakes
• 15 g flaxseed
• 10 g sunflower seeds
• 15 g pumpkin seeds
• 100 g oat flakes, sunflower seeds, sesame and pumpkin seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 20 minutes

airy rolls made from wheat and spelt flour, makes about 10 rolls

Peel the potatoes and boil until tender, drain, and reserve the cooking water. Place the sifted wheat and spelt flour, baking malt, sugar, salt, rapeseed oil, mashed potatoes, mustard, curry powder, cayenne pepper, and pumpkin seed flour into the bowl of a food processor. The pumpkin seed flour can be made from whole pumpkin seeds using an immersion blender. Cool the required potato water to room temperature and weigh it precisely. If the glucose is in tablet form, dissolve it in some of the potato water using an immersion blender. The yeast can then be dissolved in this. With the mixer running, knead the yeast/dextrose water and the remaining potato water into the dry ingredients. Continue kneading the dough for 5-10 minutes, then add the grain mixture consisting of oats, flaxseed, sunflower seeds, and pumpkin seeds and knead briefly again. The perfect rise of a roll depends largely on the processing. First, let the dough rest for 40 minutes. On a plate, mix the kernels for the bread topping. Then, form the dough into 10 rolls, each weighing approximately 80g, and roll them in the kernel mixture, ensuring they are completely covered. Place the rolls on a baking sheet lined with baking paper and brush the tops with water. Then cover with a cloth and let rest for 90 minutes. Cut the rolls once with a sharp knife and place them on the middle rack of an unheated oven. Place a heat-resistant dish filled with water at the bottom of the oven. Bake the rolls at 200°C (top/bottom heat) for approximately 20-30 minutes. Every oven is different, so it’s difficult to give a specific time. The rolls are done when they are lightly browned. Check the underside regularly and control the baking process using the top/bottom heat to ensure they also get a light brown. If no malt was used, the rolls are done when they start to brown. Approximately 275 kcal per portion for 10 rolls of 80 g each.