milk, 1 cup + 3 tbsp
extra virgin olive oil, 3 tbsp
fresh yeast, 0,8 oz (or 1 packet of dry yeast)
granulated sugar, 1 tbsp
salt, 1 tbsp
bread flour, 4 +1/2 cups
warm milk to taste
1 egg yolk
dried pumpkin seeds


On your baking table pour the flour and the salt. Dissolve the yeast and the sugar in half a glass of warm milk and add it to the flour, mixing also with the oil and remaining water. Knead carefully for about 10 minutes, until the dough is soft, smooth and elastic. Cover with plastic wrap and put it to rest for at least 40 minutes. At the end of the rising take the dough and divide it into small pieces (of about 30 grams each). To give them the shape, slightly pull the dough down so that the surface is smooth; create small sandwiches that you will put on your baking tray lined with parchment paper. Brush their surfaces with warm milk and let rise covering with a clean cloth for about 1 hour and a half. Before baking, brush again with the yolk and put dried pumpkin seeds on top of the bread.

Thanks to: Cooking With Julia