Pumpkin seed and herb bread rolls

For hallowe'en I created these delicious herby, pumpkin seed bread rolls. I made a pumpkin and almond soup served in baked pumpkin shells, with a gingery glass of dark and stormy.

Ingredients

300ml warm water
1 sachet active dry yeast
1 tbsp golden syrup

4 tbsp sunflower oil (plus extra for greasing)
500g strong white bread flour

1 tsp salt
2 tsp dried mixed herbs

2 tbsp pumpkin seeds

For the topping

4 tbsp pumpkin seeds

Pinch sea salt

Method

1. Pour the warm water into the mixing bowl and sprinkle in the dry yeast. Mix until the yeast has dissolved.
2. Add the oil and golden syrup, and sift in the flour, salt and mixed herbs.
3. Use the mixer’s dough hook to mix together on a low speed until well blended.
4. Add the pumpkin seeds and continue to knead with the mixer until a dough is formed.
5. Grease a large bowl and place the dough into it, and cover with a greased piece of clingfilm and leave to rise in warm place for about an hour, or until doubled in size.
6. Once the dough has proved, punch it down and divide into 12 balls.
7. Place the rolls on a greased and lightly floured baking sheet, cover with the greased clingfilm, and leave to prove a second time in a warm place, for about an hour, or until doubled in size.
8. Preheat the oven to 220°C.
9. Brush the rolls with water and sprinkle with pumpkin seeds and a little sea salt.
10. Bake for 25 minutes until golden brown, then remove from the baking sheet to cool on a wire rack.