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 Variant 1 / Poolish & Wheat Sourdough

Total Recipe

1000gWheat Flour Type 550/700100%
+ Cheese and chopped pumpkin seeds


200gWheat Flour Type 550/700
200gWater 5°C

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

100gWheat Flour Type 550/700
100gWater 22-25°C

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

400gmature Poolish
200gmature Wheat Sourdough
700gWheat Flour Type 550/700
400gWater 5°C

Recipe Variant 2 / Rye Sourdough & Durum Wheat Flour

Total Recipe

650gWheat Flour Type 550/70065%
250gDurum Wheat Flour25%
100gRye Flour Type 960/99710%
760gWater 4°C76%
+ cheese and chopped pumpkin seeds

Rye Sourdough

100gRye Flour Type 960/997
100gWater 30°C

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

650gWheat Flour Type 700/550
250gDurum Wheat Flour
210gmature Rye Sourdough
660gWater 4°C

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.