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Pumpkin Seed, Cranberry Rolls

These rolls or baguettes were inspired by a sandwich I've had at Milestones. I used my regular French bread recipe, using multi grain flour, adding pumpkin seeds and cranberries. Slice these crispy rolls to freeze and make a quick cheese or chicken sandwich to go. You can also serve it warm with brie cheese, crispy bacon and roasted chicken slices.

  • 2 Tbsp sugar
  • 2 Tbsp oil
  • 2 tsp salt
  • 2 cups hot water
  • 5 cups Robin Hood multigrain flour, or 2 1/2 cups whole wheat and 2 1/2 cups white
  • 2 Tbsp instant yeast
  • 1 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • extra seeds and flour for rolling out
  1. In a large mixing bowl (or stand mixer - if you have) mix sugar, salt, oil and hot water.
  2. Add  2 1/2 cups flour. Stir in yeast and mix until well blended, then add the cranberries and seeds.
  3. Switch attachment to dough hook - if using stand mixer - or use a strong wooden spoon to continue stirring in the rest of the flour until you can shape it into a ball.  Flour is approximate, so use a little less or a little more, just until it can barely hold its shape. A little kneading is required if doing so by hand. Keep hands oiled or floured to make it easier. 
  4. Cover and let rise until doubled, about 45 minutes. 
  5. Prepare 1 extra large or two medium sized sheets by greasing or lining with parchment paper.
  6. Divide dough into four parts. 
  7. Sprinkle rolling surface with more seeds and multigrain flour.
  8. Roll each part into about a 10 x 5 inch shape and roll up from long side. Cut into 3 five inch rolls and pinch ends a bit, if you like. Cut slit into top.
  9. Let rise on sheets about 30 - 45 minutes. Bake at 400 F about 18 - 20 minutes. Cool on wire rack. Yields 12 rolls
I like to use the multigrain flour as it gives the rolls more rise, but if you are not able to get it
feel free to improvise. (white, whole wheat, oats and flax seed . . .)


  1. What kind of pumpkin seeds did you use? Roasted, raw, salted, unsalted?

    1. A neighbor gave me a bag of orgnanic, raw unsalted seeds and I used them up; then I bought roasted, salted ones. The unsalted raw have more of a nutty taste, while the salted ones add a bit of saltiness. Both work well.

  2. Can I use my breadmaker to make the dough before I shape it?

    1. Yes, for sure! When it's done mixing, just put it into a bowl where it has room to rise. Cover it and continue as specified.

  3. this looks wonderful. I keep saying I need to make bread. I have an awesome bread maker I need to play with. Thanks for sharing a terrific recipe.

    1. Linda, your are welcome! Although bread making sounds like a lot of work and intimidating if you do not usually use yeast, it really is surprisingly easy, especially if you have a bread machine or a mixer with a hook attachment ... and the aroma and taste of bread fresh out of the oven is worth any effort. I'd advise you use rapid rise instant yeast (not an outdated version from your cupboard) and just go for it. Nothing to lose.

  4. I made a batch of these last week and they were delicious. My wife helped me out a bit at first(yeast dough can be tricky for us men)but they turned out well. I am going to try again later this week and get 24 smaller rolls out of the recipe.

  5. The seeds are regarded as a 'superfood' that is rich in vitamins A and E, the essential fatty acids known as Omega 3 and Omega 6, zinc, iron, magnesium and potassium. The seed is known as a pepita in North and South America.


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