Rolls for ravenous people
I've been eating A LOT of bread recently. After having to leg it for the train every day without fail, I return from work absolutely ravenous. With no desire to cook or prepare anything vaguely more complicated, my go-to lunch has been bread of some sort with brie and gherkins. Lots of gherkins.
Although lunch has remained pretty much unchanged since day 1, that's not to say I've been sticking with the same type of bread. Oh no. Far from it. You don't move to Austria to eat 2 slices of wholemeal Hovis on the daily.
I've worked my way through thin seeded bread slabs, dark musty rye bread, a classic white Semmerl and of course the humble Bauernbrot. A recent favourite has been Billa's pumpkin seed rolls, plucked fresh from the counter. At 80 cents a pop, they're on the pricier side, especially when you consider that a bag of flour is just 60 cents a kilo.
So, with much time on my hands and much love for my future ravenous self, (or perhaps fear thereof), I set to making my own pumpkin seed rolls. And I have to say, they were a storming success!
Ingredients (makes 8)
500g strong brown bread flour
1 tsp fine sea salt
7g sachet of fast-action dried yeast
1 tbsp olive oil
pumpkin seeds for sprinkling
Method
Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and mix in 300ml warm water, along with the oil until the dough comes together. (Add a dash more water if it seems too dry).
Tip onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Divide the kneaded dough into 8 pieces. Roll each piece into a long sausage shape then tie it in a knot, tucking in the ends neatly underneath.
Place on a large, oiled baking sheet, spaced well apart. Prove for 30 minutes or until doubled in size.
Preheat the oven to 220°C. Brush with a little milk, scatter with pumpkin seeds and bake for 15 - 20 minutes. Cool on a wire rack and slice to serve.
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