Pumpkin Seeds Buns

1. 1

   Place the yeast in the bowl of a food processor and ilute it with warm water. Stir and add the yougurt. Add the salt, the honey, 1/2 deciliter of olive oil, the pumpkin seeds and both flours.

2. 2

   Start up the robot using the kneading paddle at low speed for 2 minutes. Then increase the power for 8 minutes to get a nice smooth paste. Pour 1 tablespoon of olive oil over the dough and let it rise for an hour. Cover the food processor bowl with a towel and place it in a draft-free place.

3. 3

   When the dough is well risen, cover the bowl with some plastic wrap and store it in the fridge for about 10 hours or overnight.

4. 4

   On the next day, remove the dough from the refrigerator and place it on your countertop. Gently press the dough with the palm of your hand to flatten it a bit and cut it into 12 small dough rolls. Let them rise again for about 1 hour far from drafts and covered with a moisted cloth.

5. 5

   Preheat the oven to 225 degrees Celsius. Bake the bread for about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.