Spiced Pumpkin Rolls
Autumn-themed bread rolls flavoured with pumpkin, cinnamon, nutmeg and cloves.
Prep Time 45 minutes
Cooking Time 25 minutes
Proving Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 rolls
Calories 273kcal
Ingredients
- 200 g pumpkin uncooked
- 150 ml milk
- 1 egg large
- 450 g strong white flour
- 14 g instant yeast
- 75 g caster sugar
- 1 tbsp ground cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 8 flaked almonds to decorate
Method
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Peel and dice the pumpkin into cubes of approximately 1 inch in thickness. Steam until soft, before mashing into a purée. Leave to cool.
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In a mixing bowl, add the cooled pumpkin purée, milk and egg. Whisk to fully combine.
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Next, add the flour, yeast, sugar, and spices. Mixing thoroughly to combine, squeezing the dough in your hand to ensure all the flour is hydrated.
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Knead the dough on a floured surface for 12-15 minutes (by hand) or 5-6 minutes on a medium speed in a stand mixer. The dough should have elasticity and spring back when lightly pressed.
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Place the kneaded dough in a greased bowl and cover with a damp tea towel. Prove for one hour.
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Once proved, divide the dough into eight equal pieces before rolling each piece into a ball.
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Take a piece of string approximately three feet in length and coat with butter. Repeat a further seven times so that you have eight lengths of greased string.
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Roll each dough ball in a little flour (the surface of the dough ball should be lightly dusted, not heavily coated) before placing into the the centre of a piece of string.
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Take the two ends of the string, cross the left over the right and before turning 90° to create a cross. Turn the dough ball over and repeat (turning 45° this time). Turn the dough ball over again and repeat one final time, turning 45° before tying a knot to secure. Each dough ball should be divided into eight sections by the string (see picture below).
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Place the wrapped dough balls on a baking sheet and leave to prove for a further 30 minutes. Meanwhile, preheat the oven to 175°C.
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Pierce the top/centre of each roll with a flaked almond (to create the pumpkin stalk) and bake on the middle shelf for 20-25 minutes (with the string still on).
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Remove the baked rolls from the oven and leave to cool for 5-10 minutes before cutting and removing the string.
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Allow to fully cool before serving.