Nutmeg pumpkin rolls
Soft pumpkin bread rolls shaped like little pumpkins.
Active time30 min
Cooking30 min
Total3 hResting : 1 h 45 min
Add to my week
Loading your week…
Ingredients
- 150 g pumpkin
- 100 ml milk
- 50 ml water
- 260 g wheat flour
- 15 g fresh yeast
- ⅛ tsp ground nutmeg
- ½ tsp fine salt
Preparation
Peel and deseed the pumpkin. Dice the pumpkin flesh. Put in a pan with the water, cover and cook over low heat for 15 minutes until tender. Mash with the cooking water and cool for 10 minutes.
150 g pumpkin50 ml water- knife
- cutting board
- saucepan
- lid
- potato masher
Mix the lukewarm purée with crumbled yeast, milk, salt, nutmeg and 250 g flour. Knead until smooth. Cover with a damp cloth and prove for 60 minutes, until doubled.
100 ml milk260 g wheat flour15 g fresh yeast⅛ tsp ground nutmeg½ tsp fine salt- mixing bowl
- tea towel
Use 10 g flour for shaping. Divide the dough into 8 balls. Loosely wrap each in kitchen string, crossing it to create segments. Place on a lined tray and prove for 20 minutes. Heat the oven to 200 °C during this rise. Bake for 15 minutes until golden. Cool for 10 minutes and remove all string.
- kitchen string
- baking tray
- baking paper
- oven
- knife
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration