A really fine and delicious treat are these pumpkin bread rolls. They are pretty to look and very exquisite pumpkin bread rolls. Vegan & easy recipe.
Keyword bread rolls
Cook Time 30minutes
resting time 1hour
Servings 9bread rolls
250gof pumpkin puree
500gspelt flourtype 1050
1packet of dry yeast7g
50gpumpkin seeds orsunflower seeds
200mlof lukewarm water
For the pumpkin puree, place the pumpkin (Hokkaido) on a baking tray and cook in the oven at 200 ° C for 25 minutes or until soft. Then purée it finely.
Put flour, sugar, salt, pumpkin seeds and dried yeast in a mixing bowl and mix just combined.
Add pumpkin puree, oil and water to the flour mixture and knead on medium-low speed until the dough pulls away from the sides of the bowl and the dough is soft and smooth. If it seems too sticky, add more flour, or water it´s too dry. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 9 equal pieces and shape into balls. Place the bread rolls onto the baking tray and cover the dough and leave in a warm place for 30 minutes to allow it to rest and double in size.
Preheat the oven to 200°C.
Bake the rolls for 12 to 15 minutes, or until golden brown.