1.

To make the dough, heat the water in a small saucepan to 60°C. In a large bowl place the yeast followed by the flour, egg, oil, sugar, pepitas, seeds and salt (salt can kill yeast so it’s important to place the yeast in beneath the flour). With your hands, or a wooden spoon; mix to combine. Add 160g of the warm water and mix until a dough begins to form. Turn out onto a lightly floured surface and knead by hand for 10 minutes until the dough forms a smooth skin. To test if the dough is ready, gently stretch a small piece of dough into a square shape. The dough should stretch thinly without tearing and be almost see through.

2.

Place dough in a lightly oiled bowl and cover with plastic wrap or a clean, dry kitchen towel. Prove for 45 minutes or until doubled in size.

3.

Knock back the dough lightly by folding it inwards until the air is knocked out and it develops an even texture.

4.

Divide the dough into 8 equal pieces. Roll each piece on a dry bench into a 25cm log about 2cm thick. Dust the logs in flour and tie in a knot. Place rolls on a lightly greased oven tray spaced apart (allow room for the rolls to prove) Cover loosely with greased cling film and set aside to prove for 30 minutes until rolls have risen by half their original size.

5.

Pre heat oven to 200?C fan-forced.

6.

Remove the plastic wrap and dust the rolls lightly with flour. Transfer to the oven on the middle shelf and bake for 10 minutes. Rotate the tray, reduce oven to 175?C and cook for another 5-10 minutes or until the rolls are golden brown and cooked through. Remove from the oven and allow to cool. Serve in bread basket.