🍽️ Pumpkin Seed Spelt Rolls with Orange Rosemary Butter

Name: Pumpkin Seed Spelt Rolls with Orange Rosemary Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g spelt flour (Type 630); 200 g whole grain spelt flour; 330 ml water; 15 g beet syrup; 15 g Kerrygold Original Irish Butter; 12 g salt; 5 g fresh yeast; 200 g pumpkin seeds; Kerrygold Original Irish Cheddar (grated); 1 red chili pepper; 1 organic orange; 2 sprigs rosemary; 1 clove garlic (if needed); 200 g Kerrygold Original Irish Butter (room temperature); salt

687 kcal · 30 min · 4 servings

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Ingredients

300 g spelt flour (Type 630)
200 g whole grain spelt flour
330 ml water
15 g beet syrup
15 g Kerrygold Original Irish Butter
12 g salt
5 g fresh yeast
200 g pumpkin seeds
Kerrygold Original Irish Cheddar (grated)
1 red chili pepper
1 organic orange
2 sprigs rosemary
1 clove garlic (if needed)
200 g Kerrygold Original Irish Butter (room temperature)
salt

Instructions

1. Put both types of flour, water, beet syrup, butter, salt, yeast, and 150 grams of pumpkin seeds into a bowl.
2. Knead the ingredients for 8 to 10 minutes until you have an elastic dough.
3. Cover the dough and let it rise at room temperature for 3 to 4 hours.
4. Check if the dough volume has doubled.
5. Sprinkle some flour on a work surface.
6. Shape the dough into a round disc about 4 centimeters thick.
7. Cut the disc into 9 equal triangular pieces.
8. Place the triangles on a baking sheet.
9. Sprinkle the remaining pumpkin seeds over the rolls.
10. Cover the rolls and let them rise for another 1 hour at room temperature.
11. Add cheese to the rolls if you wish.
12. Place a heatproof dish with a small cup of water in the oven to create steam.
13. Preheat the oven to 225 degrees Celsius (convection 200 degrees or gas level 3 to 4).
14. Bake the rolls for 20 to 22 minutes.
15. Stir the softened butter with a spoon until smooth.
16. Remove the seeds from the chili pepper and dice it into very small pieces.
17. Wash the orange and dry it.
18. Finely grate the orange zest.
19. Finely chop the rosemary needles.
20. Press the garlic if you are using it.
21. Mix all ingredients with the butter and about 1 teaspoon of salt.
22. Transfer the mixture into an airtight container.
23. Let the butter harden in the refrigerator for at least 2 hours.
24. Spread the butter onto the spelt rolls.
25. Enjoy the rolls.

Nutrition per serving

kcal: 687
Protein: 22 g · Fett/Fat: 42 g · Carbs: 53 g