Pumpkin breakfast rolls

These soft, golden pumpkin rolls have a lovely delicate flavour and a wonderfully light, moist crumb thanks to the pumpkin purée. They’re not sweet, so they’re perfect with savoury fillings, but just as lovely served with butter, honey or your favourite jam. For a little extra autumn warmth, try adding a pinch of cinnamon, nutmeg or mixed spice. Delicious for breakfast or an afternoon snack!

Makes 12 rolls.

Ingredients for the pumpkin breakfast rolls:

• 600 g strong white bread flour
• 20 g fresh yeast or 10 g dried yeast
• 240 ml lukewarm milk
• 240 g pumpkin purée
• 10 g salt
• 40 g olive oil
• 25 g honey

Mix the flour with the dried yeast (if using fresh yeast, prepare a yeast starter first). Add the remaining ingredients and knead, adding the olive oil towards the end. Knead for long enough to make the dough soft and elastic. Transfer to a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size (approximately 1½ hours).

Line a flat baking tray with baking paper. Turn the risen dough out onto a lightly floured surface, knead briefly and divide into 12 equal portions (approximately 95 g each). Shape each portion into a ball and arrange on the baking tray, leaving plenty of space between them. Cover with a tea towel and leave to prove in a warm place for approximately 40 minutes, or until the rolls have doubled in size again.

Bake the pumpkin breakfast rolls at 180°C for approximately 20 minutes. Remove from the oven and leave to cool.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!