Pumpkin Bread Rolls

    Pumpkin Bread Rolls

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    About this recipe: These bread rolls are simply divine. They are soft, fluffy and perfect slathered in butter. The bread dough is enriched with eggs, butter and pumpkin puree. Serve for breakfast, brunch or as a side.

    Serves: 32 

    • 2 (7g) sachets dried active baking yeast
    • 350ml warm water (45 degrees C)
    • 75g dark brown soft sugar
    • 2 teaspoons salt
    • 2 eggs
    • 115g melted unsalted butter
    • 250g pumpkin puree
    • 875g plain flour
    • 50g unsalted butter, softened (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr proofing  ›  Ready in:2hr40min 

    1. Dissolve yeast in warm water and stir in sugar, salt, 115g butter, pumpkin puree and eggs. Add 375g of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered and allow to double in size.
    2. Punch down and divide into 4 parts, rolling each into a 30cm circle. Spread with 50g butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased tray and allow to rise.
    3. Bake at 190 C / Gas 5 for 15-20 minutes.
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