About this recipe:These bread rolls are not only soft and delicious, they're also really easy to make. The bread dough is enriched with butter, eggs and pumpkin puree. Serve for breakfast, brunch or with dinner.
Makes: 32 rolls or 2 loaves
375g pumpkin, cooked and pureed till smooth
100g caster sugar
50g unsalted butter, melted and cooled
2 teaspoons salt
1 (7g) sachet dried active yeast
675g bread flour
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Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a large bowl, combine milk, pumpkin puree, sugar, butter, salt, yeast and 250g flour; stir well to combine. Stir in the remaining flour, 125g at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a ball and place on lightly greased baking trays. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 190 C / Gas 5.
Bake in preheated oven for 10 to 15 minutes or until golden brown.