Pumpkin bread rolls

By Hope Malau
10 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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