Soft pumpkin bread rolls perfect for an Halloween party! These rolls are made using fresh pumpkin puree and, watching this video, you can easily learn how to shape them for the most magic night ever!
They are simply delicious with savoury stuff (I love them with prosciutto crudo di Parma and cheese) and both sweet jam!
– OTHER PUMPKIN RECIPES:
Pumpkin Spice Caramel Cake:
How to Make Pumpkin Puree:
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Ingredients:
For 6 medium size buns:
2 2/3 cups (400 g) High Gluten Flour or Bread Flour
1 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Active Dry Yeast
12 oz (350 g) Fresh Pumpkin, peeled and cut in chunks (or 9 oz – 250 g pumpking puree)
About 1/3 cup (80-90 ml) Milk
6 (about 20 inch.-50 cm) Kitchen Cooking Twines
For brushing the top:
1 egg yolks
2 tablespoons Milk
For garnish:
3 Pecans
Directions:
Prepare the pumpkin puree:
Place the pumpkin chunks on a steamer pot and cook for about 15-20 minutes, or untili they are fork-tender. If you haven’t a steamer pot, you can rost the pumpkin chunks in the oven at 350° F (180° C) for about 40-45 minutes.
Process the pumpkin chunks until puree.
Prepare the dough:
In a big bowl place the flour, the salt and mix. Add the sugar, the active dry yeast and mix. Add the pumpkin puree and mix using a spoon; add gradually the milk to reach a soft, compact and slightly sticky dough. Knead for few seconds until the ingredients will be well combined (don’t over-knead the dough or it will become too sticky). Sprinkle some flour under and over the dough. Cover the bowl with plastic wrap and a tea towel and let it rise in a warm place for about 2 hours (or until double in size).
Place the dough on a well-floured surface, knead for few seconds and form a big ball; split it in 6 equal portions. Take every piece of dough and form into a smooth ball.
Shaping the pumpkins:
Grease the 6 pieces of kitchen cooking twines using some vegetable oil.
For each dough ball, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments (do not wrap too tight).
Place the wrapped ball on a backing tray lined with parchment paper. Space doughs two inches apart to allow them to expand. Cover with tea towel and let it rise for about 30-40 minutes.
Brush the buns with an egg yolk and milk mixture.
Bake in preheated oven at 375° F (190° C) for 10 minutes.
Let them cool for about 40 minutes on a wire rack. Remove the kitchen twine: using a little scissor cut the kitchen twine on the top and under the buns; lift the twine pieces and pull them out from the back of the buns.
Halve 3 pecans and insert them in the buns as pumpkin stalks.