Pumpkin Bread Rolls

Surprise your loved ones with light pumpkin bread rolls made from scooped pumpkin flesh or pumpkin puree. They are excellent as a side dish for soups and stews, but you can also enjoy them for breakfast.

Details

Preparation Time: 120 minutes
Cooking Time: 40 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Ingredients

350 g Pumpkin, raw
400 g Flour, Wheat, bread flour
1 teaspoon Salt, table
2 teaspoons Sugar, white
2 teaspoons Yeast, dry
pieces Milk, whole milk

Premaz

1 piece Egg, egg yolk, fresh
2 spoons Milk, whole milk

Steps

Cut the pumpkin into cubes and steam for 15 to 20 minutes or until it can be easily pierced with a fork. Once cooked, blend it into a smooth puree using a hand mixer (you can also use pumpkin puree prepared according to a recipe).
Sift the flour into a bowl and mix it with salt, sugar, and yeast. Add the pumpkin puree and quickly mix everything with a spoon. Then pour in enough milk to knead a smooth, soft, and slightly sticky dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in volume.
Place the risen dough on a lightly floured work surface, quickly knead it, and divide it into six equal parts, shaping them into balls.
Cut kitchen twine into six pieces, each 50 centimeters long, and grease them with oil. Tie each ball with the kitchen twine (creating eight "ribs"), but not too tightly, as the rolls will rise further before baking.
Place the tied balls on a baking sheet lined with parchment paper and cover them with a clean kitchen towel. Let them rise in a warm place for 30 minutes.
In a small bowl, mix the egg yolk and milk until smooth. Brush the risen rolls with the mixture and bake them in an oven preheated to 180 degrees Celsius for about 20 minutes. Let the rolls cool slightly before serving and remove the kitchen twine.

Nutrition Information (Per 100g)

Calories: 206.13 kcal
Fat: 0.98 g
- Saturated Fat: 0.12 g
Carbohydrates: 39.48 g
- Sugars: 1.35 g
Protein: 6.64 g
Fiber: 1.35 g