{"slug":"pumpkin-seed-rolls-kurbiskernsemmeln","collection":"michael","is_recipe":true,"visibility":"public","title":"Pumpkin Seed Rolls (Kürbiskernsemmeln)","description":"Simple Austrian-style pumpkin seed rolls with a crisp steam-baked crust. Shaped by rolling and cutting rather than hand-forming.","body_md":"\n*Total time includes 2 hours 10 minutes of resting. Active work is about 20 minutes.*\n\n*Source: Einfach Backen*\n\n## Ingredients\n\n### Dough\n\n- 250g white wheat flour (Type 550, similar to all-purpose or bread flour)\n- 200g whole wheat flour (or 150g rye flour, Type 1150)\n- 1½ tsp salt\n- 2.5g (¾ tsp) instant yeast — or 3.5g (½ packet) active-dry, or 10g (¼ cube) fresh, which is what the source calls for\n- 280ml lukewarm water, plus extra for brushing\n- 2 tbsp olive oil\n- 7g (1 tsp) honey (optional)\n\n### Toppings\n\n- 70g pumpkin seeds\n\n## Instructions\n\n### Make the Dough\n\n1. Combine white flour, whole wheat flour, and salt in a large bowl. Add yeast, lukewarm water, olive oil, and honey if using. Knead with a hand mixer fitted with dough hooks for 3 minutes until a smooth dough forms.\n2. Cover the bowl and allow to rest for 90 minutes.\n\n### Shape\n\n3. Turn the risen dough onto a lightly floured work surface and briefly knead. Using a rolling pin, roll into a rectangle approximately 17 × 30cm (6.5 × 12 inches). Cover and rest for 30 minutes.\n\n### Cut and Rise\n\n4. Using a knife or dough scraper, cut the rectangle lengthwise into two equal strips. Cut each strip into 5 pieces for 10 rolls total.\n5. Transfer to a parchment-lined baking sheet, cover, and rest for 10 minutes.\n\n### Bake\n\n6. Preheat oven to 220°C / 430°F (conventional) or 200°C / 390°F (fan/convection). Place an oven-safe dish filled with water on the floor of the oven to create steam.\n7. Brush the tops of the rolls with water and sprinkle generously with pumpkin seeds.\n8. Bake for 5 minutes, then carefully remove the water dish and continue baking for 15–18 minutes until deep golden and done.\n9. Transfer to a cooling rack. Best eaten the day of baking; keep in a bread box for up to 2 days.\n\n\u003e **Bread spice:** For a more aromatic roll, knead in ½ tsp Brotgewürz along with the honey. See the **Brotgewürz recipe** in this collection.\n\u003e\n\u003e **Steam:** The water dish creates steam in the first 5 minutes, keeping the crust flexible so the rolls spring up. Removing it allows the crust to brown and crisp for the remainder of the bake.\n\n## Notes\n\n- **Yeast corrected against the source (2026-07-30).** The line read \"10g active-dry yeast (½ packet; or ¼ cube fresh yeast)\", which named three amounts that could not all be true. The Einfach Backen original reads *\"¼ Würfel Hefe (ca. 10 g, ersatzweise 1/2 Pck. Trockenhefe)\"* — the **10g is the FRESH yeast** (¼ of a 42g German cube), with half a packet of dry as the substitute. The English transcription attached the fresh weight to the dry-yeast label. Fresh is now primary, matching the source; the German method says *Hefe darauf bröckeln*, crumble the yeast on top, which is what you do with a cube, not with granules. As a cross-check: 3.5g dry against 450g flour is 0.78%, normal for a 2h10m rise, whereas 10g dry would be 2.2% — far too fast and yeasty for a 90-minute first rest.\n- **Two further fidelity fixes from the same source:** the steam dish goes on the *floor* of the oven (*auf den Boden des Backofens*), not the bottom rack; and the rye substitute is Type 1150. Everything else — flours, salt, 280ml water, 2 tbsp oil, optional honey, 70g seeds, all three rests, 220°C/200°C fan, 5 minutes then 15–18, and the two-day keeping note — already matched the original exactly.\n- Source link is the site root; the recipe's own deep link was not captured at import.\n\n- **Instant yeast is the working amount here (2026-07-30).** The Einfach Backen original calls for fresh yeast in cubes, which this kitchen does not stock. Converted at the standard ratios — fresh ÷ 3 for active-dry, fresh ÷ 4 for instant — so the source's 10g fresh becomes **3.5g active-dry or 2.5g instant (about ¾ teaspoon)**. Instant goes straight in with the dry ingredients; no proofing step, and no need to crumble anything. All three figures are kept so the line still reconciles with the source.\n","draft":false,"servings":"10 rolls","prep_time":"15 minutes","cook_time":"25 minutes","total_time":"2 hours 50 minutes","source_name":"Einfach Backen","source_url":"https://www.einfachbacken.de/","created_at":"2026-03-24T05:00:00Z","updated_at":"2026-08-27T21:25:50.557909Z","categories":["Bread"],"tags":["Austrian","Bread","German","Pumpkin Seeds","Rolls","Vegan Adaptable","Yeast Bread"],"methods":["Oven"],"themes":["Vegan Adaptable"],"ingredients":[{"section":"Dough","items":["- 250g white wheat flour (Type 550, similar to all-purpose or bread flour)","- 200g whole wheat flour (or 150g rye flour, Type 1150)","- 1½ tsp salt","- 2.5g (¾ tsp) instant yeast — or 3.5g (½ packet) active-dry, or 10g (¼ cube) fresh, which is what the source calls for","- 280ml lukewarm water, plus extra for brushing","- 2 tbsp olive oil","- 7g (1 tsp) honey (optional)"],"parsed":[{"raw":"- 250g white wheat flour (Type 550, similar to all-purpose or bread flour)","qty":250,"unit":"g","item":"white wheat flour"},{"raw":"- 200g whole wheat flour (or 150g rye flour, Type 1150)","qty":200,"unit":"g","item":"whole wheat flour"},{"raw":"- 1½ tsp salt","qty":1.5,"unit":"tsp","item":"salt"},{"raw":"- 2.5g (¾ tsp) instant yeast — or 3.5g (½ packet) active-dry, or 10g (¼ cube) fresh, which is what the source calls for","qty":2.5,"unit":"g","item":"instant yeast — or 3.5g active-dry, or 10g fresh, which is what the source calls for"},{"raw":"- 280ml lukewarm water, plus extra for brushing","qty":280,"unit":"ml","item":"lukewarm water","prep":"plus extra for brushing"},{"raw":"- 2 tbsp olive oil","qty":2,"unit":"tbsp","item":"olive oil"},{"raw":"- 7g (1 tsp) honey (optional)","qty":7,"unit":"g","item":"honey"}]},{"section":"Toppings","items":["- 70g pumpkin seeds"],"parsed":[{"raw":"- 70g pumpkin seeds","qty":70,"unit":"g","item":"pumpkin seeds"}]}],"related":[{"slug":"brotgewurz-bread-spice","title":"Brotgewürz (Bread Spice)","relation":"component"}],"qc":{"status":"passed","last_checked_at":"2026-08-27T21:28:26.053066Z","checked_by":"robert@sigler.io","standard_version":"2026-07-30","findings_count":0,"stale":false}}