Sweet and fluffy pumpkin rolls. Gently spiced, these are warming and delicious, perfect for cooler autumn weather.
These bread rolls are enriched with butter and eggs, making them super tender and flavourful.
Any type of pumpkin can be used in this bread, though the sweeter the better. Steam or bake your peeled pumpkin until soft and blitz it into a smooth puree. A cup of pumpkin puree gives this bread dough a lovely golden hue.
I make my dough in a stand mixer and I suggest you do too, or in a bread maker. The dough is very, very sticky at the start so it is hard to mix by hand. You need to keep mixing the dough until it goes from wet and sticky, to smooth and elastic.
When you add liquid to flour, the gluten in the flour swells and forms gluten strands. By mixing and kneading a dough, this warms and stretches the gluten strands which then form a springy and elastic dough. I use a high-grade flour in this recipe as this contains more gluten. More gluten means more gluten strands are made and intertwined, which creates the structure of the dough.
This stretchy and elastic dough will capture gas bubbles that are released by the yeast and create the rise in the dough.
The dough is left to rise two times, but after the last rise, I leave mine in the refrigerator to slowly ferment overnight. This enhances the flavour of the dough. It is optional though.
This dough makes 12 rolls or 2 loaves of bread. If I make the loaves, I’ll bake one on the day I make the dough and keep the second loaf tin in the fridge and bake that one the next day. That way I can stagger the fresh bread.
It’s the best to eat on the day it has been baked as it contains no preservatives so by day two and three it will become stale. Luckily, stale enriched rolls like this are perfect for many other recipes. I use my stale rolls to make extra special french toast. A quick dip in a mixture of milk, cinnamon and egg, fried in butter and topped with maple syrup.
Sweet Pumpkin Rolls
- 80 mls (1/3 cup) warm water
- 2 1/4 tsp instant yeast 1 sachet
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 2 medium eggs (plus 1 extra egg yolk for glaze)
- 70 grams (1/3 cup) soft brown sugar
- 1 tsp salt
- 600 grams (4 cups) strong white flour
- 150 grams unsalted butter, softened
- In a small bowl, mix together the warm water and instant yeast.
- In a stand bread mixer bowl, add in the pumpkin puree, two of the eggs, brown sugar, spices and salt. Mix together
- Add in the flour and the yeast mixture.
- Start the mixer and add in the butter, a tablespoon at time, waiting till each tablespoon is incorporated before adding the next.
- Mix on high for at least 15 minutes. The mixture will start off very sticky but keep mixing until it forms a ball and there is no more dough stuck to the sides of the bowl. When touched the dough will still be sticky but will be quite elastic and stretchy.
- Place in a greased bowl, covered with a damp tea towel and let it rise in a warm place for an hour until doubled in size.
- Punch down the dough and tip on a floured bench. Shape into 12 balls and place in a greased or line glass tray. Alternatively shape into two loaves and place into two lined loaf tins.
- Cover with a tea towel and leave to double in size. Once doubled, either move onto the baking step or transfer to the refrigerator to ferment overnight. (It can be kept in the fridge for up to 16 hours.)
- Heat your oven to 180 degrees Celsius. Mix the egg yolk with 1 tablespoon water and brush over the dough.
- Bake for 35 minutes until the tops are a shiny dark brown. Let cool before removing them from the tray by pulling them apart.