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🍳 Pumpkin Rolls

236 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly.
  2. 2. Cut the pumpkin in half.
  3. 3. Scoop out the inner flesh and seeds with a spoon.
  4. 4. Measure out 120 grams of the pumpkin flesh.
  5. 5. Cut the measured flesh into rough pieces.
  6. 6. Place the pumpkin pieces into the mixing container.
  7. 7. Chop the flesh for 15 seconds on speed 5.
  8. 8. Push the mixture down from the walls of the container with a spatula.
  9. 9. Pour in 50 milliliters of cold water.
  10. 10. Cook the mixture for 10 minutes on speed 1 at 100 degrees Celsius.
  11. 11. Puree the mixture for 15 seconds.
  12. 12. Gradually increase the speed from level 2 to 8 during this process.
  13. 13. Transfer the pumpkin puree into a separate bowl.
  14. 14. Let the puree cool down to room temperature.
  15. 15. Clean the mixing container thoroughly.
  16. 16. Take two tablespoons of the milk and set them aside.
  17. 17. Pour the remaining room-temperature milk into the mixing container.
  18. 18. Crumble the yeast into the milk.
  19. 19. Add the sugar.
  20. 20. Warm the mixture for 3 minutes on speed 1 at 37 degrees Celsius.
  21. 21. Add the cooled pumpkin puree.
  22. 22. Add the soft, diced butter.
  23. 23. Add the flour to the bowl.
  24. 24. Sprinkle in a quarter teaspoon of salt.
  25. 25. Add cinnamon.
  26. 26. Add grated nutmeg.
  27. 27. Process the ingredients for 2 minutes in the dough kneading mode.
  28. 28. Ensure the measuring cup is attached while kneading.
  29. 29. The dough should become smooth.
  30. 30. Transfer the yeast dough into a bowl.
  31. 31. Cover the bowl.
  32. 32. Let the dough rise in a warm place for about 30 minutes.
  33. 33. The dough is ready when its volume has doubled.
  34. 34. Divide the dough into eight equal portions after rising.
  35. 35. Shape each portion into a roll.
  36. 36. Dust kitchen twine well with flour.
  37. 37. Wrap the twine around the dough pieces four times in a flower-like pattern.
  38. 38. Tie the twine firmly in the center on top.
  39. 39. Make sure the twine does not cut too tightly into the rolls.
  40. 40. Place the shaped rolls on a baking tray lined with parchment paper.
  41. 41. Cover the rolls.
  42. 42. Let them rise in a warm place for about one hour.
  43. 43. Preheat the oven to 190 degrees Celsius.
  44. 44. Separate an egg.
  45. 45. Use the egg white for another purpose.
  46. 46. Place the egg yolk in a bowl.
  47. 47. Add the two tablespoons of milk set aside earlier.
  48. 48. Whisk the mixture well.
  49. 49. Brush the rolls with the egg yolk and milk mixture.
  50. 50. Bake the rolls for about 20 minutes.
  51. 51. Remove the pumpkin rolls from the oven after baking.
  52. 52. Let them cool on a wire rack.
  53. 53. Carefully remove the kitchen twine.

Nutrition per serving