Pumpkin rolls/bread

Yield: 4 servings

Measure Ingredient
20 grams Fresh yeast or 1 tablespoon of dried; dissolved in 125ml
\N \N ; yeast, (4fl oz) slightly
\N \N ; warm milk or water
\N \N ; (3/4oz)
400 grams Canned pumpkin puree; (13oz)
7 grams Sea salt; ( 1/4oz)
450 millilitres Water; (3/4 pint)
125 millilitres Yogurt or whipped cream; (optional) (4fl oz)
875 grams Strong flour; (1 3/4lbs)

In a large bowl mix together the dissolved yeast, pumpkin puree, salt and water (the yogurt or cream can be added at this stage if desired, it will give the bread a lighter texture). Add the flour and mix in to form a dough.

Turn out onto a floured surface and knead for 5 minutes, adding a little more flour if it becomes too sticky.

Return to the bowl and allow to double in size, (it will achieve this if it is put somewhere warm, but not hot). This takes approximately 1½ hours.

Preheat the oven to 220 C, 425 F, Gas Mark 7.

Turn the dough out onto a floured surface and again knead it briefly for 2 minutes, then begin to break off and shape into little balls about the size of a satsuma, place on a parchment lined baking tray to double in size for approximately 20 minutes. You can sprinkle a little flour on top, if desired.

Once they are doubled in size place on the top shelf of the preheated oven.

After 5 minutes turn the oven to 190 C, 375 F, Gas Mark 5 and continue to cook for 15-20 minutes or until brown on top.

To test the rolls pick one up with an oven glove, turn it over and tap the bottom which should sound hollow and be slightly brown not pale. Remove and place rolls on a cooling rack and leave to rest for 10 minutes.

Converted by MC_Buster.

NOTES : A very simple way to enjoy home baked golden orange bread rolls.Made slightly sweet with lovely pumpkin.

Converted by MM_Buster v2.0l.

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