Pumpkin Seed Buns Pure and with Sesame Crust

This recipe is from my test kitchen. I like them better with sausage and cheese. My dearest likes it with my homemade chili honey. Please try the recipe. Everyone can design the size of the rolls differently. But then the baking time changes. You can see exactly how I made it with the help of the pictures. They are crispy on the outside and fluffy and juicy on the inside (see the pictures).

Mix the wheat and spelled flour (together is a harmony of taste, have tested different mixtures), and sieve into a bowl.

Let the butter melt in the lukewarm water. Then add the yeast and let it slowly melt in it.

Add the water-butter-yeast mixture, the egg and salt to the mixed flour and work everything into a smooth dough.

Let the dough rise in the oven at approx. 40-50 degrees for approx. 3 hours.

Knead the dough again very well and knead the crushed pumpkin seeds into the dough.

Shape the dough into a roll (see picture) and cut into pieces about 60 grams. Shape the dough into rolls and place on a baking sheet lined with baking paper.

Let the dough rise in a warm place for another 10 hours. The very long dough process gives the ingredients time to develop their taste properly.

Before baking, pull the dough briefly through lukewarm water, roll some of it in the sesame seeds and bake in the electric oven, preheated to 200 degrees (top / bottom heat), 2 runners from below, for about 25-30 minutes. If you like it crispier on the outside, you can leave the rolls in a little longer, but then there is the risk that they will get dry on the inside.