Pumpkin Seed and Rosemary Rolls
Bread Rolls with Pumpkin Seeds and Rosemary
Steve Lister
Inspired by a bread roll I had in Cyprus but wasn't actually a Cypriot recipe, I think it was part of a selection of imported bread (recipes) from other countries. The roll has a bit of crunch and its own distinct flavour which helps it to make a good sandwich roll or a tasty dip for soups!
Makes 15-20
Ingredients
4 coffee mugs of strong white bread flour (about 750g)
3 sachet of dried yeast (3x7 grams)
1 tsp. Salt
7 tablespoons of olive oil (about 75ml)
1 1/2 to 2 coffee mugs of warm water.
1/2 tsp ground black pepper
2 tsp dried rosemary (finely ground)
1 tsp dried thyme (finely ground)
1 tsp sugar
150g pumpkin seeds (100g in the mix, 50g for topping)
Instructions
Mix the flour, yeast, salt, pepper, sugar, rosemary, thyme and then add the olive oil and mix again (use an electric mixer its much easier) add the pumpkin seeds, the warm water and keep mixing (you are aiming at a soft dough that is not sticky).
Once mixed, kneed into a nice ball and then start to pull off golf ball sized portions, roll into a round ball then press into a flat circle.
At this point you will need some baking sheets that you have oiled and dusted with flour to stop the bread sticking
Place the rolls onto the trays leaving about an inch around each one (as they are going to expand) wipe the top with a little water (milk or egg wash if you like) and then sprinkle some of the left over pumpkin seeds on top (I also like to add a pinch of flaked sea salt)
Leave in a warm place for about an hour (will vary depending on general temperature etc) until doubled in size
Place in a medium hot oven (200'C for about 20-30minutes) until they are a light toasted brown
Notes
Try to avoid eating them while still hot as they actually improve with being left over night once cooled in a bread bin
These rolls are great for sandwiches and the rosemary flavour works specially well with tomato soup.
