Kürbiskernweckerl (Pumpkin Seed Rolls)
Pumpkin Seed Rolls are traditionally made with sunflower, sesame or flax seeds adding. Pumpkin seeds are used both in the dough chopped and the whole seeds as the decoration. The dough is made on the yeast base of wheat flour and old-fashioned oatmeal with adding of pumpkin seed oil in combination with milk, that makes the rolls softer. All the ingredients are mixed to a shaggy mass and let stand for few minutes. Then the dough is divided in ten pieces, shape round, and the surface is pressed with the wet top into a round bowl of pumpkin and sesame seeds. The traditional rolls are made of the small size - no more then 80 g each and baked for about 20-25 minutes.
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Kürbiskernweckerl (Pumpkin seed rolls), theinversecook.wordpress.com
Kürbiskernweckerl (Pumpkin seed rolls), boisefoodieguild.blogspot.com