Pumpkin Seeds Buns

• 7/8 tablespoon fresh yeast
• 2 1/8 cups water lukewarm
• 6 3/4 tablespoons yoghurt
• 1 teaspoon salt
• 1 teaspoon honey
• 3 3/8 tablespoons olive oil plus 1 tablespoon
• 3/4 cup pumpkin seeds
• 1 2/3 cups wholemeal flour
• 5 7/8 cups wheat flour

1. Place the yeast in the bowl of a food processor and ilute it with warm water. Stir and add the yougurt. Add the salt, the honey, 1/2 deciliter of olive oil, the pumpkin seeds and both flours.
2. Start up the robot using the kneading paddle at low speed for 2 minutes. Then increase the power for 8 minutes to get a nice smooth paste. Pour 1 tablespoon of olive oil over the dough and let it rise for an hour. Cover the food processor bowl with a towel and place it in a draft-free place.
3. When the dough is well risen, cover the bowl with some plastic wrap and store it in the fridge for about 10 hours or overnight.
4. On the next day, remove the dough from the refrigerator and place it on your countertop. Gently press the dough with the palm of your hand to flatten it a bit and cut it into 12 small dough rolls. Let them rise again for about 1 hour far from drafts and covered with a moisted cloth.
5. Preheat the oven to 225 degrees Celsius. Bake the bread for about 20 minutes.

fresh yeast, water, yoghurt, salt, honey, olive oil, pumpkin seeds, wholemeal flour, cups wheat flour

Taken from www.yummly.com/recipe/Pumpkin-Seeds-Buns-782402 (may not work)