Steirerweckerl

For the Steirerweckerl lightly roast the pumpkin seeds dry in a pan so that they form more flavor. Mix all dry ingredients. Dissolve the yeast in lukewarm water.

Mix all ingredients and knead for about 10 minutes. Let dough rest for about 1/4 hour. Knead dough pieces of approx. 80-90 g round and immediately form into oblong rolls.

Moisten with water and roll in a mixture of pumpkin seeds, cornmeal and coarse salt. Cover and let rise for about 1/2 hour. Preheat the oven to 220 °C hot air and heat a heat-resistant vessel with.

Add plenty of water to the vessel so that enough steam is formed in the tube. Bake the rolls for about 18 minutes and let them cool on a rack.

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