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Author Notes: I developed this simple yeast bread to use up leftover homemade pumpkin puree. Most of the moisture should come from the pumpkin but it depends on how solid packed yours is. Spices like cinnamon, ginger and nutmeg can bring out more traditional pumpkin flavors but are optional. - Alex T Contreras
Makes 10 rolls
- 500 grams bread flour
- 10 grams salt
- 7 grams yeast
- 1/3 cup oil
- 1 cup pumpkin puree (canned is fine)
- 1/3 cup water
- 1/4 teaspoon cinnamon (optional)
- Measure flour into a large bowl, making a well in the center. Add salt, yeast and optional spice outside the well, making sure they don't touch.
- Add oil and pumpkin to the center of the well. Mix by hand until smooth dough forms. Depending on pumpkin moisture,If the dough is dry, add up to 1/3 cup water, 1 tsp at a time. If the dough is too sticky add a bit more flour. Dough should be firm and not sticky, cleaning the sides of the bowl.
- Transfer dough to lightly oiled work surface and knead until smooth and elastic. The was I check if it has been worked enough is to roll into a rope and dangle in the air. If you see the dough tearing instead of stretching, it needs more kneading.
- Form dough into a ball and transfer to oiled bowl to rise until double, about 1 hour.
- Punch down risen dough and cut into 10 equal pieces. Form dough into balls and place on parchment lines baking sheet about 2 inches apart. Cover and let rise until doubled, balls should just be touching each other.
- Preheat oven to 400° F. Place a small pan of water on lower rack to create steam. Bake 20 to 25 minutes, until golden brown.