The autumnal alternative to the classic Sunday roll. Slightly sweet, super juicy and the combination of pumpkin and Pelster's Barista oat drink give the rolls a fine, nutty taste. Baking with pumpkin makes the crumb of the roll juicy and the crust nice and crispy. Super delicious!
Preparation time: 2.5 hours
Ingredients for 12 rolls:
- 250 g pumpkin
- 150 ml lukewarm water mixed with a heaped tablespoon of Pelster's Barista Oat Drink
- 600 g flour
- 60 g butter or margarine
- 1/2 cube of fresh yeast
- 60 g sugar
- 1 egg
- 1 pinch of salt
- Optional for sprinkling after baking: powdered sugar and cinnamon
Preparation:
- Put the flour in a bowl, make a well and pour in the yeast, sugar and oat milk. Now mix this with the edge of the flour to form a paste (don't knead all the flour yet), cover and leave to rise for 10 minutes.
- In the meantime, cook the pumpkin for 10 minutes and then mash it with a fork. Add salt and butter, let it cool a little and then mix in the egg.
- Now you can add the pumpkin mixture to the yeast mixture and knead into a smooth dough. Cover the dough and leave it in a warm place for 1 hour until the dough doubles in size.
- The risen dough is now divided into 12 balls, each of which is wrapped with kitchen string to form small pumpkins.
- The pumpkin rolls can then be baked at 175 degrees Celsius for about 18 minutes until golden brown.
- Optionally sprinkle with some powdered sugar and cinnamon.
Have fun baking!
