Sorghum Pumpkin Seed Rolls

Ingredients:

• 2 cups sorghum flour
• 1 cup all-purpose flour (or gluten-free flour blend for a gluten-free option)
• 1/4 cup pumpkin seeds, plus extra for topping
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 tablespoon honey or maple syrup
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, pulse the pumpkin seeds until they are roughly chopped.
3. In a large mixing bowl, combine the sorghum flour, all-purpose flour, chopped pumpkin seeds, active dry yeast, and salt. Mix well to distribute the seeds throughout the flour.
4. In a separate bowl, mix together the honey or maple syrup, warm water, and olive oil.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
7. Divide the dough into equal-sized portions and shape them into rolls. Place the rolls on the prepared baking sheet, leaving some space between each roll.
8. Optionally, press a few whole pumpkin seeds onto the tops of the rolls for decoration and added crunch.
9. Allow the rolls to rise in a warm place for about 30-45 minutes, or until they have doubled in size.
10. Bake the sorghum pumpkin seed rolls in the preheated oven for 20-25 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
11. Remove the rolls from the oven and let them cool on a wire rack.

These sorghum pumpkin seed rolls have a delightful nutty flavor from the sorghum flour and added crunch from the pumpkin seeds. Enjoy them as a tasty addition to your meals or as a satisfying snack!