Pumpkin rolls

Soft breakfast pumpkin rolls with a beautiful golden colour, thanks to pumpkin purée. These simple, fluffy rolls are topped with pumpkin seeds and are utterly irresistible!

Makes 10 rolls.

Ingredients for the pumpkin rolls:

• 375 g strong white bread flour
• 10 g dried yeast or 20 g fresh yeast
• 125 ml milk
• 180 ml pumpkin purée (¾ cup)
• 45 g butter, melted
• 1 teaspoon salt

All ingredients should be at room temperature. Sift the flour before using.

Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first), then add the remaining ingredients. Knead the dough thoroughly until soft and elastic. Place it in a lightly floured bowl, cover with a cloth and leave in a warm place to rise until doubled in size (about 1½ hours). Once risen, knock the dough back and knead briefly again.

Line a baking tray with baking parchment. Divide the dough into 10 equal portions, shape into balls and place on the tray, leaving space between each. Cover with a cloth and leave to rise again until doubled in size (about 45 minutes). Brush with beaten egg and sprinkle generously with pumpkin seeds.

Bake at 180°C for about 20–23 minutes. Remove from the oven and transfer to a wire rack to cool.

Additionally:

• 1 egg, for brushing
• pumpkin seeds, for sprinkling

For bread machine users:

Place all ingredients into the machine in the following order: liquids first, then dry ingredients, with the dried yeast added last. Select the dough programme. Once complete, remove the dough, knead briefly and continue according to the recipe.

Enjoy!