These rolls might be a little parsnickity to make but they do come out quite nice and the seeds really add a lot of flavor. They are well worth the work. Pumpkin Seed Rolls (Adapted from Milk Street ) Sponge: 1/2 c rye flour 1/2 c warm water 1 T honey 2t yeast Dough: 1 c pepitas 1/2 c sesame seeds 4 T butter, cut into 4 pieces 2 1/2 c bread flour 1 c warm water 2 1/2 t salt (Kosher) 1 egg Salt for topping Mix the sponge ingredients in a bowl. Cover and let sit for about 1 hour (or until doubled). Meanwhile toast the pepitas and sesame seeds in a skillet (some of the pepitas might pop). Let cool. Reserve 1/2 cup of seeds aside. Place remainder in a food processor. Buzz until finely ground. Add butter and mix together and smooth. When the sponge is ready to go add the flour, seed/butter mixture, and water and mix until smooth. Let sit for 5 minutes. Add salt and mix again. The dough will be sticky but should not be too wet or too dry. Cover and let rise 1 hour...