Pumpkin Seed Rolls in Flower Pots

Coarsely chop the pumpkin seeds and soak them in water.

Line clean flower pots (approx. 8 cm high) with baking paper, letting the paper extend about 5 cm above the rim.

Mix 400 ml lukewarm water with the fresh yeast and a pinch of sugar until the yeast has dissolved.

Knead the flour, yeasted water, pumpkin seed oil and salt into a smooth dough.

Cover the dough and let it rise in a warm place for about 20 minutes.

Thoroughly squeeze out the soaked pumpkin seeds and knead them into the dough.

Divide the dough into 6 equal pieces and place them into the prepared flower pots.

Beat the egg, brush it over the dough surfaces and sprinkle with pumpkin seeds.

Place the pots on a baking tray, cover and let rise again in a warm place for about 20 minutes.

Preheat the oven to 180 °C.

Bake the pumpkin seed rolls in the flower pots at 180 °C for about 30–40 minutes.

Let the rolls cool briefly, then lift them out of the pots using the baking paper and cool completely on a wire rack.