Pumpkin Dinner Rolls

Soft and fluffy, orange pumpkin dinner rolls


Preparation Time: 110 minutes.
Serves: 10
Energy: 358 kcal per serving.

Units:

Ingredients:

- 200 ml.6.5 fl. oz. Pumpkin Puree
- 200 ml.6.5 fl. oz. Water Lukewarm
- 100 gr.3.5 oz. Olive Oil
- 1 qty. Egg
- 1.5 qty. Salt Teaspoon
- 2 qty. Sugar Tablespoon
- 660 gr.23.5 oz. Flour
- 10 gr.0.5 oz. Instant Yeast


Directions:

1. In a mixing bowl of a stand mixer, mix lukewarm water, 2 tablespoons sugar, pumpkin puree, one egg white (use egg yolk for egg wash) and oil .
2. Add flour step by step and add salt and instant yeast.
3. Knead until you get a soft and smooth dough. Cover it with plastic wrap and set aside in a warm place to rise about 45-60 minutes.
4. When the dough is ready, knead it again about 30 seconds. Prepare a baking sheet covered with parchment paper. Make small balls from the dough and place on the baking sheet. I got 14 medium balls.
5. Let it rise again about 30 minutes. Meantime, preheat oven to 180 C355 F.
6. Brush the top of the bread rolls with egg yolk.
7. Bake about 25-30 minutes until becoming golden.



Footnote: Use unsweetened pumpkin puree. You can prepare your pumpkin puree at home. I boil pumpkin slices with a little water on low heat until soften. Then puree them with a stick hand blender. I used instant yeast, so that I mix it with flour and don't wait to active it. If you use active yeast, then first mix it with a little bit sugar and lukewarm water. Wait about 3-5 minutes to see bubbles in it, then continue with the recipe.
Tips: Knead dough well until soft and smooth. If you use a stand mixer, knead on low speed about 8-10 minutes. If the dough is too sticky, then you can add some more flour.
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