Pumpkin Seed and Protein Rolls

Ingredients (dry):
310 g T-1100 flour (Mlin Lukačić d.o.o.)
40 g pumpkin seed protein powder (OPG Knezičić Benjamin)
1 tsp salt
1 tbsp honey
1 sachet instant yeast (7 g)

Ingredients (wet):
150 g semi-fat fresh cheese (Sirana Lenđel)
1 egg (OPG Ivo Blažević)
1 tbsp olive oil (OPG Bodiš)
120 ml lukewarm water (add gradually)
20 g roasted pumpkin seeds (OPG Knezičić Benjamin) 

Ingredients (for topping):
1 egg white or a little water
10 g sesame seeds

Preparation:

1.     Mix the dry ingredients – flour, pumpkin protein, salt, instant yeast, and honey. Stir well so the protein powder is evenly distributed.
2.     Add the wet ingredients: fresh cheese, egg, and oil.
3.     Start mixing or kneading by hand, then gradually add lukewarm water until you get a soft, pliable dough.
4.     Knead for 5–7 minutes until smooth and elastic. If it sticks a little – that's fine, the rolls will turn out softer.
5.     At the end, add 20 g of chopped roasted pumpkin seeds and knead briefly just to distribute them.
6.     Cover the bowl with a towel and leave for 45–60 min to double in size.
7.     Divide the dough into 8 equal pieces. Shape into small balls and place on baking paper. Cover with a towel and let rise for another 20–30 min.
8.     Preheat the oven to 200°C. Brush each roll with egg white or water and sprinkle generously with sesame seeds.
Bake for 18–22 minutes, until nicely browned with a light crispy crust.