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🍽️ Crunchy Pumpkin Rolls
176 kcal · 30 min · 4 servings
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Ingredients
- 200 g wheat wholemeal flour (and some flour for the work surface)
- 200 g rye wholemeal flour
- 0.5 cube yeast
- 0.5 tsp honey
- 100 ml lukewarm water
- 450 g pumpkin (e.g. Hokkaido pumpkin)
- 50 ml apple juice
- 50 g butter
- 0.5 tsp salt
Instructions
- 1. Put both types of flour into a large bowl.
- 2. Press a small well into the center of the flour with your finger.
- 3. Dissolve the yeast and the honey in the lukewarm water.
- 4. Pour the yeast mixture into the well.
- 5. Stir the liquid with a little flour from the edges of the bowl.
- 6. Cover the bowl.
- 7. Let the dough rise in a warm, draft-free place for about 30 minutes.
- 8. Peel the pumpkin.
- 9. Remove the inside with the seeds.
- 10. Cut the flesh into small cubes.
- 11. Put the pumpkin cubes into a pot with the apple juice.
- 12. Bring the mixture to a gentle simmer.
- 13. Cook the pumpkin over low heat for about 20 minutes until soft.
- 14. Drain the cooking water.
- 15. Let the pumpkin drip dry.
- 16. Puree the pumpkin finely.
- 17. Melt the butter in a pot over low heat.
- 18. Add the salt and the pumpkin puree to the pre-dough.
- 19. Mix everything thoroughly with the dough hooks of your hand mixer.
- 20. Knead until the dough pulls away from the sides of the bowl.
- 21. Add a little more water or flour if necessary.
- 22. Cover the bowl again.
- 23. Let the dough rise for another 30 minutes.
- 24. Divide the dough into 10 equal pieces.
- 25. Shape them into small rolls.
- 26. Place the rolls on a baking sheet lined with baking paper.
- 27. Use a knife to cut a cross into the top of each roll.
- 28. Cover the rolls.
- 29. Let them rise again for 20 minutes.
- 30. Preheat the oven to 200 degrees Celsius.
- 31. Bake the rolls for about 20 minutes until golden brown.
- 32. Use 180 degrees Celsius for fan-assisted ovens.
- 33. Use Gas Mark 3.
Nutrition per serving
- kcal: 176
- Protein: 5 g · Fett/Fat: 5 g · Carbs: 27 g