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.
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.
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.