Pumpkin seed cheese dough rolls

Ingredients for 1 servings:

• 1 cube of yeast
• 350 ml water, lukewarm
• 1 tsp sea salt
• 500 g wheat flour or spelt flour
• 4 tbsp tomato paste
• 1 tsp herbs, Italian or thyme
• 100 g hard cheese, grated e.g. Manchego
• 40 g pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

good for picnics, for the office, egg-free

Mix the yeast with a little lukewarm water. Stir in the remaining water and sea salt, add the flour, and knead the dough vigorously for 5-10 minutes. Let the dough rise in a warm place for about 30 minutes. Then knead it vigorously again. Roll out the dough into a 30 x 30 cm square. Mix the tomato paste with the herbs and spread it on the dough, sprinkle with the cheese and chopped or whole pumpkin seeds. Roll out the dough and cut into 2.5 cm wide pieces. Line a baking sheet with baking paper and place the yeast rolls on top, cut-side up. Let the dough rise for another 15 minutes. Bake at 200°C (top/bottom heat) for about 20-25 minutes. This recipe makes 12 rolls.