Pumpkin rolls

Pumpkin rolls

Total: 3 hr 5 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / piece: 199 kcal
, Fat: 1 g
, Carbohydrate: 42 g
, Protein: 6 g

When autumn comes knocking, you know it's pumpkin season. Pumpkins in all their many varieties and sizes offer a wealth of new ideas for the kitchen. These pumpkin rolls not only look fabulous but they also have a mild, sweet flavour because they contain pumpkin puree. You can use tinned pumpkin puree or make it fresh – and use it to enhance your autumn dishes. These rolls are easy to prepare and make a great alternative to regular rolls.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pumpkin puree

300 g squash, diced (yields approx. 200 g)
½ dl water
1 pinch salt

Yeast dough

450 g white flour
1 tsp salt
1 ½ tsp dry yeast
1 tbsp maple syrup
1 ½ dl water
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How it's done

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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.

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