Recipe for 12 Servings portions
- 300 ml Cold Water
- 250 ml Arla Organic Kefir
- 10 g Yeast
- 100 g Whole-Grain Spelt Flour
- 500 g Wheat Flour
- 2 tsp Salt
- 50 g Pumpkin Seeds
Mix water, kefir, yeast, flour, and salt together in a food mixer.
Knead the dough at the highest speed in the food mixer for around 5 minutes until the dough is silky and elastic.
Add the pumpkin seeds and knead the dough at a lower speed in the food mixer for roughly 15 seconds until the seeds are mixed into the dough.
Place the dough in a lightly oiled bowl and cover it with a tea towel and leave it in the fridge for a couple of hours or overnight.
Turn the dough out onto a lightly floured surface kneading for a couple of minutes until it becomes smooth and elastic.
Divide into 12 evenly sized pieces, roll into balls and place on baking tray lined with baking paper and sprinkle with pumpkin seeds.
Preheat the oven to 250°c and bake the buns for 15 minutes.
Once cooked, remove the rolls from the oven and let them cool before serving.