Yeast roll with pumpkin seeds and rosemary

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 16
  • 500 g Flour
  • 40 g Sugar
  • 7-10 Tbsp Salt
  • 1/2 cube (21 g) Yeast
  • 250 ml Milk
  • 60 g soft butter or margarine
  • 4 Branches of rosemary
  • 80 g Pumpkin seeds
  • 2 Egg Yolk
  • 4 TABLESPOONS Whipped cream
  • baking paper

Directions

  1. 1

    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.

  2. 2

    Wash the rosemary and pluck the needles from the twigs, chop finely

  3. 3

    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

  4. 4

    Waiting time approx. 50 minutes

Nutrition Facts

KCAL
200 kcal
CARBS
26 g
FATS
8 g
PROTEINS
5 g