Airy pumpkin yeast rolls
Airy pumpkin rolls
- 1 narrow slice of butternut squash (approx. 400 g)
- Salt
- 1/2 cube (21 g) yeast
- 5 tablespoons of sugar
- 500 g flour
- 3 Owner (Gr. M)
- 2 tbsp soft butter
- + 200 g soft butter
- Flour for the work surface
- 4 cinnamon sticks
- Remove the seeds and peel from the pumpkin and cut it into small pieces. Cook in a little salted water, covered, for about 20 minutes until soft. Drain the pumpkin and purée finely. Weigh out 250 g of purée and let it cool.
- Dissolve the yeast in 2 tablespoons of sugar. Using the dough hooks of an electric mixer, combine the flour, 3 tablespoons of sugar, the weighed pumpkin puree, eggs, and yeast mixture. Knead for about 5 minutes. Gradually add 200g of butter and knead for another 5 minutes, until the dough pulls away from the sides of the bowl. Cover the dough and let it rise in a warm place for about 30 minutes.
- Divide the dough into 8 equal pieces on a lightly floured surface, briefly knead each piece with your hands, and shape into balls. Place each dough ball in the center of a piece of kitchen twine, fold the two ends over the dough, and cross them. Turn the dough ball over and repeat the process until the twine divides the ball into the desired sections. Place the rolls on two baking sheets lined with parchment paper. Cover and let rise for about 15 minutes.
- Melt 2 tablespoons of butter. Brush the rolls with the melted butter and bake them on a baking sheet in a preheated oven (electric oven: 180°C/fan oven: 160°C) for 10–15 minutes. Let the rolls cool briefly. Remove the kitchen twine. Halve the cinnamon sticks and insert one half into each pumpkin roll.
As cute as their cousins in the vegetable patch – and wonderfully moist thanks to a generous portion of pumpkin puree in the dough. You shouldn't miss this pumpkin roll recipe!
Pumpkin rolls - plain or elaborately shaped
Pumpkin bread is a true classic in autumn. But these super soft rolls, with their pretty pumpkin design, are a great alternative for Sunday breakfast. For everyday use, we also like to shape the pumpkin rolls into simple balls, which we sprinkle with pumpkin seeds before baking.
Pumpkin rolls with fine jam
You probably don't need a whole pumpkin to bake our fluffy pumpkin rolls – you can use the rest to make heavenly sweet pumpkin jam (see recipe >). It tastes delicious fresh on the rolls, and you can even give your breakfast guests a jar to take with them. Everyone will love it!
