Put flour and 1 pinch of salt in a bowl. Make a depression in the middle. Add sugar and crumbled yeast. Warm the milk lukewarm. Add 5 tablespoons of milk to the yeast. Cover with flour from the rim and let it rise for about 20 minutes. Knead in the remaining milk and fat, cover and leave to rise in a warm place for 30 minutes.
Wash the rosemary and pluck the needles from the twigs, chop finely
Knead the pumpkin seeds and rosemary under the yeast dough and divide into 16 equally sized pieces. Form into round rolls. Put them on a baking tray lined with baking paper. Whisk egg yolk with cream. Brush the rolls with the cream and bake in a preheated oven (E-H
Waiting time approx. 50 minutes