During Halloween season I tried to make these mini orange pumpkin rolls. These are super easy and exciting to make with kids. The fluffy and soft pumpkin bread rolls with butter brushed on top are scrumptious.
I steamed a small pumpkin cut in to half on steamer for 10 minutes. Scoop the flesh out and pureed it in a blender. You can make it with canned pumpkin puree also.
Ingredients
- 220 g/1 cup Pumpkin puree
- 1.5 tsp Active Dry Yeast
- 160 ml Water
- 1 tbsp Sugar
- 1 tsp Salt
- 450 g /3 cups all-purpose Flour
- 3 spoons melted butter or olive oil
- Egg white (optional)
- Almond cut in to strips
Instructions
- Add yeast to warm water and sugar and leave it for 5 minutes. The mixture starts to become frothy and bubbly.
- Add pumpkin puree and mix it.
- Mix in butter /olive oil and flour with salt and knead it to form a smooth ball, if needed add a spoon of dry flour . Keep kneading for 10 minutes or it stand mixer for 5 minutes.
- Placed the dough in a large greased bowl . Meanwhile,Keep it covered until it doubles in size may be in 1.30 hrs depending on the inside temperature.
- After its doubled knead well again and deflate the air out and divide into 12 equal balls.
- Next,press each ball little with your hands.Cut with scissors 8 cuts from edge inward and stop before center. Insert a piece of pecan or almond in center.
- Cover the pumpkin for 30 minutes for it puff out into pumpkin shape
- Beat egg white with a spoon of water and brush on all the rolls.
- Bake at 350 F /170 C in preheated oven for 15-20 minutes or its golden brown on top.
