Apricot and pumpkin seed rolls

KALTBACH Extra Tasty combines wonderfully with home-baked apricot bread rolls. Perfect for relaxed brunch on tomorrow's public holiday.

  • 25 g pumpkin seeds
  • 250 g rye flour
  • 250 g white flour type 550, plus extra for kneading and rolling
  • 1 tsp salt
  • 1 packet of dried yeast
  • 1 tbsp dark sugar beet syrup
  • 1 tbsp sunflower oil, plus extra for greasing
  • 50 g dried apricots, roughly chopped
  • 1 egg, beaten
  • Roast the pumpkin seeds in a frying pan without fat for 2 to 3 minutes. Mix the flours, salt and yeast together in a large bowl. Add 300?ml warm water, the syrup and the oil while stirring. Stir until the mixture becomes a coarse dough. Knead the dough on a lightly-floured work surface for up to 10 minutes, until it is shiny and elastic.
  • Stretch the dough thinly. Sprinkle the apricots and pumpkin seeds on top of it and gently knead into the dough for 1 to 2 minutes. Place the dough in a greased bowl, cover with cling film and leave to rise in a warm place for up to 2 hours.
  • Beat the dough on a lightly-floured work surface and briefly knead. Divide into 8 portions and mould into round roll shapes. Press any visible pieces of fruit or pumpkin seeds into the dough so that they do not burn when baking.
  • Place the rolls on a baking tray lined with baking paper, cover with cling film and a tea towel, and leave to rise in a warm place – this can take up to 2 hours. The rolls are ready to bake once they have risen well and once the dough quickly bounces back when you press it with your finger.
  • Preheat the oven to 190°C. Brush the rolls with egg and bake on the middle shelf of the oven for around 30 minutes until golden brown. They are ready when they sound hollow when you tap them. Remove from the oven and leave to cool down on a wire rack.
  • Tip: As an evening snack, we recommend serving the bread with KALTBACH Extra Tasty, which has a full-flavoured, spicy aroma. A glass of Pinot Meunier or Pinot Grigio is a perfect accompaniment.
  • Recipe for 8 rolls Preparation: 30 minutes Rising time: up to 4 hours Baking time: 30 minutes


KALTBACH Extra Tasty

Our strongest cheese, KALTBACH Extra Tasty, ripens to its full flavour after 6 months of refinement. Savoury, strong, but never bitter, this cheese with its typical dark brown crust is the perfect dinner companion for wines and dishes with a hint of sweetness.

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Only the best cheeses are selected to age in our caves for several months while being carefully monitored. For the cheese to develop its distinctively luxurious flavour, it needs time, an appropriate climate and attentive care. This is the only way we can ensure a flavour good enough to be worthy of the KALTBACH label.


We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP as well as newer flavours, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue, as well as our newest product - KALTBACH Goat Cheese.

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