SWEET PUMPKIN BREAD ROLLS
INGREDIENTS:
DOUGH:
- 160g Pernerka Fine White Spelt flour
- 130g Hokkaido pumpkin purée
- 50g softened butter
- 50g caster sugar
- 120ml room temperature milk
- 1 egg
- 1 sachet of dried yeast (7g)
- 1 tsp salt
NEXT:
- Cooking twine (food string)
- 1 egg yolk (egg wash)
- Almonds for decoration
- Honey (to glaze the rolls after baking)
TIPS AND TRICKS:
1) A brilliant recipe that you can prepare not only for Halloween, but throughout the autumn.
2) You can eat the bread rolls as they are, or you can spread some butter, marmalade or honey on them.
3) If you like raisins, you can add them to the dough.
INSTRUCTIONS:
1) Tip all the dry ingredients into a bowl and mix. Add the rest of the ingredients and knead the dough until smooth. If the dough is too sticky, you can add a little bit of flour. You can use a stand mixer fitted with a dough hook attachment for this step.
2) Sprinkle the top of the dough with some flour, cover and leave it to rest in a warm place for about 75 minutes.
3) Tip the dough onto a clean flat surface. Lightly oil your hands with a vegetable or olive oil, and divide the dough into 12 equal balls.
4) To shape the buns, cut 12 long pieces of the twine string, one piece for each bun. Find the halfway point of the string and place it on top of the dough ball, then bring both sides of the string halfway down and flip the bun over so that you can continue wrapping the string around the ball all the way to the centre point of the bottom. Pull both sides of the string together and cross them over to create a cross on the bottom of the ball. It is as if you were to wrap a present. Repeat the process three or four times as it will create segments, typical to a pumpkin. Tie the string on the top and cut off any excess. Make sure that you don’t pull the string too tight as the dough will expand during baking.
5) Place the pumpkin bread rolls onto a baking tray, brush with a whisked egg yolk, and bake in the preheated oven at 170C / 150C fan for about 20 minutes or until golden. The bread rolls should sound hollow when tapped.
6) After baking, remove the twine string from the rolls, glaze with some honey and lightly push an almond into the centre of each of the rolls to make a stalk. Enjoy!