½l lukewarm water
½ packet yeast
1 tbls honey
1 tbls salt
200g grated pumpkin
50g pumpkin seeds
75g Greek yoghurt
~650g plain flour
Dissolve the yeast, honey and salt in the water.
Add the yoghurt, pumpkin and pumpkin seeds and stir well.
Mix in the plain flour a little at a time until the dough is well formed, but can still be mixed with a spoon. If it is too wet then add more flour.
Leave the dough to raise for 1 hour.
Form rolls with a wet spoon onto a baking tray lined with baking paper.
Put into a cold oven, then turn it up to 225°C and bake for around 20 mins.
The dough can easily withstand a cold raising, so just use 10g of yeast and put the dough in the refrigerator overnight.