Fluffy yeast rolls with aromatic pumpkin seeds are probably the perfect addition to an extensive weekend brunch.
If you work full time, have children or often oversleep, you probably skip a hearty breakfast once or twice during the week. However, nothing should be missing on the breakfast table at the weekend. Fresh fruit, egg dishes, all kinds of spreads and of course oven-warm rolls round things off. For the latter, you don't even have to rush to the nearest bakery. Because fresh yeast rolls can be baked wonderfully at home, even in your pajamas.
Baking with yeast: grainy rolls and sweet snails
Grandma's fluffy buns, classic yeast plaits or heavenly yeast plait rolls (Babka) filled with chocolate and cinnamon sugar - many people probably initially associate yeast dough with sweet pastries.
But yeast dough can also be used wonderfully for various savory baked goods. A classic pizza dough or a healthy wholemeal bread with a grain crust with a cube of fresh yeast can be easily baked crispy in the oven at home.
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Ingredients for the yeast rolls with pumpkin seeds
For about 16 smaller yeast rolls you will need:
500g flour
100 g pumpkin seeds
250 ml milk
40g sugar
60 g butter or margarine (soft)
2 egg yolks (M)
1/2 cube of fresh yeast (about 20 grams)
Salt
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That's how quickly you can bake the airy Sunday rolls
To make the yeast dough, first heat the milk in a small saucepan over a low temperature. Meanwhile, mix the flour, sugar and a pinch of salt together in a large mixing bowl. Then remove the pot from the heat, crumble the fresh yeast into the lukewarm milk and let it dissolve while stirring evenly.
Add the yeast milk together with the soft butter to the dry ingredients and knead everything into a smooth dough. Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour.
After the hour of rest, preheat the oven to 180 degrees top and bottom heat (alternatively 160 degrees fan). Meanwhile, knead the pumpkin seeds into the risen yeast dough. Divide the dough into about 16 pieces that are as large as possible and shape them into round rolls. Then spread the rolls a little apart on a baking tray lined with baking paper.
Brush the rolls evenly with the beaten egg yolk. Alternatively, individual pumpkin seeds can now be carefully pressed into the rolls. The yeast rolls are then baked until golden brown on the middle shelf in the preheated oven for about 15 minutes. Allow to cool or enjoy while still warm from the oven. Bon appetit!
Tip
: You no longer have yeast in the house? Then try these lightning-fast breakfast rolls without yeast.