Bollur með graskersfræjum

Pumpkin seed rolls

This recipe is wonderfully quick and easy and you don't need a lot of ingredients. I was even able to prepare the rolls during my entry quarantine here in Iceland with the supplies I had on board, although I prepared the milk with milk powder and warm water due to the lack of fresh milk. It went well too!

Ingredients for 6 small rolls

2 cups flour

1 cup warm milk

1 tsp baking powder

1 pinch of coarse sea salt

1 Tbsp rapeseed oil

1 handful of pumpkin seeds

Preparation

Preheat the oven to 325 °F (160 °C) upper/lower heat.

Knead the flour, warm milk, baking powder, salt and rapeseed oil in a large bowl.

Add a handful of pumpkin seeds and mix in.

Place six rolls on a baking tray lined with baking paper and sprinkle with some pumpkin seeds...

...and then bake in a preheated oven at 325 °F (160 °C) upper and lower heat for about 30 to 35 minutes.

I had the pumpkin seed rolls for breakfast, with margarine and real Icelandic rhubarb jam and hot cocoa!

[Translated from here.]