Pumpkin bread rolls

By Drum Digital
09 February 2016

Enjoy tea with these soft and tasty rolls.

Makes: 28

Preparation: 15 min

Cooking: 40 min

250 ml (1 c) lukewarm milk

10 g active dry yeast

4 x 250 ml (4 cups) flour

45 ml (3 T) castor sugar

2,5 ml (½ t) salt

30 g butter, melted

1 egg

250 ml (1 c) pumpkin, mashed

1 egg yolk mixed with 15 ml (1 T) water

Preheat oven to 180°C.

  1. In a bowl whisk milk and yeast together; set aside for 5 minutes.
  2. In a large bowl mix flour, sugar and salt. Add the butter, egg, pumpkin and yeast mixture. Mix the dough until well incorporated. Knead the dough on a lightly floured surface. Place in a greased bowl and leave in a warm area for 45 minutes.
  3. Punch down the dough and divide into equal pieces. Roll into balls and place on a prepared baking pan. Brush the tops with the egg-yolk mixture and bake for 40 minutes or until golden.

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