PREPARATION

Press the dough after rising flat, sprinkle with chopped peppers and ham and leave again bulge.

Immediately weigh pieces of 30 g-50 g of off and on this sphere. I always weigh 60 g balls because they are pretty big after baking.
Put the balls lightly with wet brush and press them briefly in the pumpkin seeds. Place the rolls on a greased baking sheet and cover with a cloth and plastic wrap or place in a proofer.

Let rise 60 minutes. After proving they are as big as a palm. Bake for 10 minutes at 220°C (hot air oven -20°C).

Let cool on a wire rack after baking. After cooling, you may possibly freeze them. You can eat them so, or was covered with cheese or butter. They are delicious lightly warmed to the soup.