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!
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