If you’re looking for a recipe that won’t give you too much trouble, and whose result you’ll enjoy, rolls are always a good option.
Lightly fry the pumpkin seeds on a pan and put them in a blender.
Add the other ingredients and mix for about 3 minutes to get a silky pesto.
Rolls:
Crumble the fresh yeast into a small bowl and add 5 tablespoons of the water you have prepared.
Stir until the yeast dissolves in the water.
In a large bowl, put flour, salt and sugar.
Add yeast, oil and the rest of the water.
Mix the ingredients well and knead/mix for at least 5 minutes (best with a mixer with a dough attachment).
Divide the dough into three parts and roll each part into a circle with a diameter of 25-28 cm.
Divide each circle into 12 parts (triangles) and cover with melted vegan butter.
On the larger part of the dough, place a spoonful of the prepared pumpkin seed pesto in the middle and carefully roll it up.
Spread with the rest of the vegan butter and sprinkle with sesame seeds.
Bake in oven at 180 C for about 15 minutes.
Enjoy!
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