Pumpkin Rolls

Name: Pumpkin Rolls
Total time: 1 h 5 min
Ingredients: 7 ounces peeled red kuri squash; 1¾ ounces butter; ¾ cup milk; 0,9 ounce yeast; 3½ ounces quark 0.3%; 3 tbsp sugar; 2 tsp fine salt; 1⅓ pounds plain flour; beaten eggs; 16 pecan nuts (one per roll)

Cook 1 hr 5 min 1 portion

An adorable autumn snack - our recipe for Pumpkin rolls is a little celebration of the harvest season. With the rolls themselves looking like yellowing leaves, you can almost taste the notes of autumn before biting into the sweet and delicious pumpkin rolls. Serve warm with salted butter or creamy cheese.

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ingredients

7 ounces peeled red kuri squash

1¾ ounces butter
¾ cup milk
0,9 ounce yeast
3½ ounces quark 0.3%
3 tbsp sugar
2 tsp fine salt
1⅓ pounds plain flour

For brushing

beaten eggs

Garnish

16 pecan nuts (one per roll)

preparation

Preparation

1. Place the pumpkin cubes in a saucepan filled with boiling water and cook for approx. 10 min., or until tender. Drain off the water and blend the pumpkin for approx. 30 sec. – into a thick pumpkin puree.

2. Melt the butter in a saucepan and add the milk. Pour the mixture into a bowl and stir in the yeast. Add the pumpkin puree and the other ingredients (reserve some of the flour for later).

3. Knead the dough well by hand or in a stand mixer for approx. 5 min. Cover the bowl, for example with the lid of a pot and let rise in a warm place for about an hour.

4. Tip the dough out onto a floured surface and knead thoroughly. Add the rest of the flour as needed.

5. Divide the dough into 16 pieces and shape into rolls. Flatten slightly, then make 6 cuts into the rolls.

6. Place the buns on 2 baking sheets lined with parchment and let them rise again for approx. 45 min.

7. Brush with egg and press a pecan into the middle of each roll. Bake the rolls in the middle of the oven for approx. 15 min. at 330°F (fan setting), then cool on a rack.