Pumpkin Rolls

I baked this recipe for the magazine “BROTpro” and after a short break I am publishing it here in the blog. The pumpkin cheese rolls are made from a soft, mixed wheat dough. I created two different dough possibilities for the recipe – so there should be a suitable recipe for every reader.

When the dough is subsequently processed the pieces are simply divided, sprinkled with seeds, and with a light twist they are formed into good looking rolls.

Recipe

for a dough weight of approx. 1730g / 20 pieces each 85g

Recipe Variant 1 / Poolish & Wheat Sourdough

Total Recipe

1000g	Wheat Flour Type 550/700	100%
700g	Water	70%
22g	Salt	2,2%
6g	Yeast	0,6%
	+ Cheese and chopped pumpkin seeds

Poolish

200g	Wheat Flour Type 550/700
200g	Water 5°C
0,1g	Yeast

Dissolve the yeast in the cold water and mix with the wheat flour until lump free. Subsequently allow to rise for 12-14 at room temperature.

Wheat Sourdough

100g	Wheat Flour Type 550/700
100g	Water 22-25°C
5g	Starter

Dissolve the starter in the water and mix in the wheat flour until lump free. Subsequently allow to rise for 12-14 hours at room temperature.

Main Dough

400g	mature Poolish
200g	mature Wheat Sourdough
700g	Wheat Flour Type 550/700
400g	Water 5°C
22g	Salt
6g	Yeast

Recipe Variant 2 / Rye Sourdough & Durum Wheat Flour

Total Recipe

650g	Wheat Flour Type 550/700	65%
250g	Durum Wheat Flour	25%
100g	Rye Flour Type 960/997	10%
760g	Water 4°C	76%
22g	Salt	2,2%
8g	Yeast	0,8%
	+ cheese and chopped pumpkin seeds

Rye Sourdough

100g	Rye Flour Type 960/997
100g	Water 30°C
10g	Starter

Dissolve the starter in the water then mix in the rye flour until lump free. Subsequently allow to rise for 12 hours at room temperature.

Main Dough

650g	Wheat Flour Type 700/550
250g	Durum Wheat Flour
210g	mature Rye Sourdough
660g	Water 4°C
22g	Salt
8g	Yeast

Production for both Variations

Mix together the pre-dough, sourdough, flour, and water and let stand for 45 minutes to autolyse.
After the autolysis, add the salt and yeast and mix on slow for 8 minutes. Then mix on fast speed until the dough has completely separated from the side of the bowl. (Takes 7-8 minutes).
After kneading put the dough in an oiled bowl. If possible, use a rectangular dough tub- this makes it easier to work up the dough later.
Fold the dough after 30 and 60 minutes.
Once the dough has increased in volume by 30-35% (approx. 70-90 minutes) it is ready to work up!
Before working up, chop the pumpkin seeds and grate the cheese.
To process, turn out the dough onto a floured work surface. loosely bring it into a rectangular and even dough mass. Now spritz the top side with water and scatter the pumpkin seed/cheese mixture around.
Cut into the desired sizes with a pizza cutter.
After dividing, twist each of the dough pieces in the middle and place on a tray lined with baking paper.
Short final proof of 30 minutes.
Bake the rolls at 250°C reduced to 235°C / 15-16 minutes.