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Pumpkin rolls
50 m active | 3 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 199
  • Fat about 1g
  • Carbohydrates about 42g
  • Protein about 6g
This is needed
This is needed for 8 piece
Pumpkin puree
  • 300 g squash, diced (yields approx. 200 g)
  • 0.5 dl water
  • 1 pinch salt
Yeast dough
  • 1 tsp salt
  • 450 g white flour
  • 1 tbsp maple syrup
  • 1.5 tsp dry yeast
  • 1.5 dl water
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And that's how it's done
And that's how it's done
Pumpkin puree
Bring the pumpkin, water and salt to the boil, cover and cook for approx. 5 mins. until soft, puree, leave to cool, set aside (should yield approx. 220 g).
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the reserved pumpkin puree, maple syrup and water, mix and knead into a soft, smooth dough. Knead the dough for approx. 10 mins. on a floured surface, cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To shape the dough ball
On a lightly floured surface, shape the dough into a ball.
To portion the dough
Divide the dough ball into 8 equal pieces.
To shape the rolls
On a lightly floured surface, shape the pieces of dough into round rolls.
To form the pumpkin rolls
Cut off a long piece of string for each roll and find the middle. Place the middle of the string on top of the dough buns and turn over the buns with the string. Pull the two pieces of string together and cross them over to make a cross on the underside of the buns. Turn the buns over again and repeat this step until each bun is divided into 8 equal sections. Tie the string on top and cut off the ends.
To prove the rolls
Transfer the rolls to a tray lined with baking paper. Cover with cling film and leave to rise for a further 30 mins. The dough will rise around the string to create a pumpkin shape.
To bake
Approx. 15 mins. in the centre of an oven preheated to 170°C. Remove from the oven, leave to cool on a cooling rack. Carefully remove the string.