Soft & Fluffy Pumpkin Bread Rolls – Melissa’s Home Cooking

Soft & Fluffy Pumpkin Bread Rolls – Melissa’s Home Cooking
(This makes 12 rolls)

Don’t you love the smell of fresh home baked bread?
The ones bought in the stores are just not going to match as they are cold and stale. The pumpkin adds a nice light golden colour to the bread rolls and lends a tint of sweetness. Peeling these warm pumpkin bread rolls off one another was such a satisfying feeling, and slathering butter on the warm rolls and watch it melt, ahhhh. They are so good!! These are delicious Soft and Fluffy Pumpkin bread rolls perfect for eating them with your favourite soup!

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Ingredients:
1 ½ cups warm water
2 tbsp sugar
1 tbsp dry instant yeast
4 cups all-purpose flour
1 tsp salt
30 g butter (room temperature)
150 g pumpkin – boiled or steam – pureed
pumpkin seeds as needed

For Egg wash
1 egg + 1 tbsp water

Directions

1. Dissolve sugar and yeast in warm water, stir gently and set aside .
2. In a mixing bowl, add the flour and salt, whisk together. Make a well in the middle and pour in the yeast mixture. Then add the butter and pureed pumpkin. Mix until combined.
3. Knead in bowl for 5 minutes, then cover with plastic wrap and rest the dough for 10 min.
4.Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, for about 10 minutes. If you press your finger into the dough, it should spring back.
5. Grease the mixing bowl and place the dough back to an oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour – 2 hours or till doubled in size.
5. Line the baking dish with baking paper or grease with oil.
7. Deflate by punching the dough to remove any excess trapped air, and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces and shape into balls.
8. Cover the rolls with a plastic wrap or damp cloth, and let them rest for 10 minutes.
9. Flatten each ball and round until smooth. Place them on a lined or greased baking tray at least 2 inches apart.
10. Cover the rolls with a plastic wrap or damp cloth, and let them rise until doubled in volume, about 30 minutes-60 minutes.
11. Preheat oven to 200c fan bake, 15 minutes before proofing finishes.
12. Whisk up 1 egg and together with a tbsp of water and brush the surface of the bread rolls. Then decorate with some pumpkin seeds.
14. Place in a 200 C preheated oven and bake for 15- 20 minutes or till golden brown. Turning the tray half- way through the baking time for even baking.

Thanks for watching, Enjoy and Happy Baking!!!

For other of my bread recipes, please click on the following bread baking playlist:-

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