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Pumpkin Seed Rolls and Kitchen Pride

We used to have a Kitchen Aid machine at the counter, just standing there, taking up space without ever being in use. We didn’t use it because it was broken. But it stayed at the counter nevertheless, like it would fix itself one day and be useful again.

My husband loves all kinds of kitchen utensils, the more specialized – the more attractive. I’m at the other end of the scale. Equipment I don’t know how to operate, or equipment that doesn’t work, are barriers for my thinking. I get annoyed just by being around them. Needless to say we’ve had our little kitchen disputes about the necessity of certain items.

But then, after about a year of arguing wether or not this machine occupied legitimate space, my husband took action and had it repaired.

“It is suppose to be a really handy tool for baking bread, you know,” he said.

“Bread are best made by hand” I thought proudly, but decided I might as well give it a try now that I have one handy.

Made for kneading

Made for kneading

I have to bite my tongue and admit, baking bread will never be the same. With the Kitchen Aid kneading spiral dough hook, my bread comes out revolutionized. And I used to think I had a pretty good hang of it …

It is all about the kneading. The machine will beat me whatever I do. From now on, if a dough needs kneading – the machine is an essential companion. The bread comes out more airy, the dough more elastic and it rises like never before.

So yeah … there goes my clinging to made-by-bare-hands.

My husband is trying hard not to smile too triumphantly every time he sees me at work by the machine. I ignore it and pretend like I was in favor of getting it repaired, not to get rid of it. Which we both know is a modification of the truth but who cares. We’re all happy. And the bread is better than ever.

I picked another recipe from Wenche Frølichs book again, this time rolls with pumpkin seeds and hazelnut oil. They’re good, kind of sweet and nutty, as one would expect from the pumpkin seeds. The nut oil emphasizes the nutty flavor.

They would probably look better decorated with pumpkin seeds on top, but I didn’t have enough left. Then again – they do contain enough seeds as it is.

I made broccoli soup for dinner and served the freshly baked pumpkin seed rolls to go with it. It worked well. The broccoli soup is made based on the underground gourmet’s soup which I’ve made a few times and really like. It’s simple and tasty and great family food.

Pumpkin seeds rolls with broccoli soup

Pumpkin seeds rolls with broccoli soup

Pumpkin seeds rolls

2 cups lukewarm water (100 F)
2 1/4 tsp (50 g) yeast
1 tsp honey
1 tsp salt
2 tbsp hazelnut oil (or other nut oil, alternatively olive oil)
3/4 (2 dl) cup pumpkin seeds
3/4 (2 dl) cup rye flour
5 cups white bread flour

  1. Dissolve the yeast with parts of the water, then add the rest of the water.
  2. Add the honey, salt, oil, pumpkin seeds, rye flour and parts of the white bread flour
  3. Stir until mixed, keep adding white flour until the dough is solid enough for kneading and lets go of the bowl. Knead the dough well until elastic.
  4. Cover bowl with plastic and leave to rise for 2-3 hours
  5. Knead the dough again on the table counter and add more flour if needed.
  6. Split into two halves and roll two lengths, slit each into 8 (total 16) rolls
  7. Place on a greased baking pan, cover with a cloth and leave to after rise  for about 30 minutes
  8. Brush with water, decorate with pumpkin seeds if desired, and bake at 450 F, mid rack, for about 12-15 minutes
  9. Cool on a rack.

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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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