Snack Rolls

For the bun dough, knead all ingredients in a kitchen mixer on the lowest setting for approximately 3 minutes, until smooth.

Then, cover and let it rest at room temperature for at least 30 minutes. The longer the dough is allowed to rest, the airier the buns will become.

Meanwhile, finely chop sunflower and pumpkin seeds with a SANTOKU knife, place them in a bowl, and mix with sesame seeds.

Lightly flour the work surface. Divide the dough into 12 roughly equal portions and shape each into a round bun by hand.

Preheat the oven to 200°C (392°F) with fan-assisted heating.

Brush the buns with water, sprinkle with the seed mix, and press down slightly.

Bake for about 12-15 minutes or until they turn crispy brown.

Let the buns cool down before spreading them with butter or cream cheese, as desired.

For the snack box, the following is recommended alongside the rolls:

• Tomatoes
• Grapes
• Walnuts
• & Salami sticks

© Chez Simone Marie

• 300g spelt wholemeal flour
• 200g spelt flour
• 320ml lukewarm water
• 1 pkg dry yeast
• 1 tsp salt

Topping:

• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds
• 3 tbsp pumpkin seeds