These Pumpkin Rolls are a real delight. They are soft and super easy to make using your Thermomix. They make the perfect roll as a dipping tool for soups.
Pumpkin is such a versatile vegetable. In our garden in Germany we used to grow pumpkins every year and my grandma made this super delicious pumpkin pickle. I always used to sneak into her cupboard and take a jar. Usually I could eat it all in one go because it was so perfectly sweet and savoury at the same time.
These pumpkin bread rolls combine the love of two things for me: pumpkin and bread. It is such an easy recipe to follow and there is not much that can go wrong. You have the choice to either make individual buns or make a giant tear and share bread with individual buns stuck together. I personally prefer that variation because of the soft edges on each bread roll in the centre.
When you are making the dough, there is the possibility that it looks either a little dry or a little wet, just have some milk and flour ready as it is strongly dependant on the pumpkin you've used. Some give more moisture whereas others give less.
- 1/2 butternut squash or other pumpkin around 300
- 800 g water
- 220 g milk
- 1 Tbsp dry active yeast
- 550 g strong white bread flour
- 1/2 tsp sea salt flakes
- 1 pinch ground cinnamon
- 40 g brown sugar
- 40 g butter
- 1 egg
Chop the butternut squash or pumpkin into small pieces. Place in the simmering basket. Add the water to the mixing bowl and cook 25 Min. / 100°C / Speed 1. Drain the water and transfer the pumpkin into the mixing bowl. Blitz 20 Sec. / Speed 10. Pour into a small bowl and set aside to cool. You can also put it in the fridge to cool.
Clean the mixing bowl.
To make the dough, place the milk and dry active yeast in the clean mixing bowl. Warm 2 Min. / 37°C / Speed 2.5. Add 350g cool pumpkin puree, strong white bread flour, sea salt flakes, ground cinnamon, brown sugar and butter and knead 2 Min. / Kneading function. At this stage you need to watch the dough closely. Dependant on the pumpkin you have used, the mixture may either be perfect, too wet or too dry. Have some milk or flour ready to help the dough become perfect. It should be soft and sloppy but should hold its shape in the bowl. A bit like a wet and sloppy cloth.
Leave the dough to rise in the bowl for 2 hours until doubled in size.
Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Line a rectangular tray with greaseproof paper.
Transfer the dough onto a lightly floured surface and cut into 8-10 equal pieces. Roll each piece into a ball and place on the prepared tray. You can either make individual buns or stick them quite close to each other to make a tear and share loaf.
Cover with a tea towel and leave to rise for another 30 minutes. Then brush with the egg and bake in the oven for 25-35 minutes until golden brown at the top and sounding hollow when tapped.
Remove and transfer onto a wire cooling rack. Leave to cool slightly and serve with butter as a side for soup or just for breakfast. Enjoy your Thermomix pumpkin rolls!
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