Pumpkin Rolls/bread

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Pumpkin Rolls/bread Ingredients

20 g Fresh yeast or 1 tablespoon	7 g Sea salt; ( 1/4oz)
; yeast, (4fl oz) slightly	450 ml Water; (3/4 pint)
; warm milk or water	125 ml Yogurt or whipped cream;
; (3/4oz)	875 g Strong flour; (1 3/4lbs)
400 g Canned pumpkin puree; (13oz)

Instructions for Pumpkin Rolls/bread

In a large bowl mix together the dissolved yeast, pumpkin puree, salt and water (the yogurt or cream can be added at this stage if desired, it will give the bread a lighter texture). Add the flour and mix in to form a dough. Turn out onto a floured surface and knead for 5 minutes, adding a little more flour if it becomes too sticky. Return to the bowl and allow to double in size, (it will achieve this if it is put somewhere warm, but not hot). This takes approximately 1 1/2 hours. Preheat the oven to 220 C, 425 F, Gas Mark 7. Turn the dough out onto a floured surface and again knead it briefly for 2 minutes, then begin to break off and shape into little balls about the size of a satsuma, place on a parchment lined baking tray to double in size for approximately 20 minutes. You can sprinkle a little flour on top, if desired. Once they are doubled in size place on the top shelf of the preheated oven. After 5 minutes turn the oven to 190 C, 375 F, Gas Mark 5 and continue to cook for 15-20 minutes or until brown on top. To test the rolls pick one up with an oven glove, turn it over and tap the bottom which should sound hollow and be slightly brown not pale. Remove and place rolls on a cooling rack and leave to rest for 10 minutes. Converted by MC_Buster. NOTES : A very simple way to enjoy home baked golden orange bread rolls.Made slightly sweet with lovely pumpkin. Converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized

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