Pumpkin rolls, pumpkin buns

Ingredients for 6 servings:

• 125 g butter
• 200 ml milk
• 1 cube of yeast
• 1 tsp sugar
• 1 pinch of cardamom
• 500 g wheat flour type 405 or 550
• 100 g sugar
• 250 g pumpkin(s), e.g. Hokkaido, finely grated
• 1 egg yolk
• 1 tsp milk
• 1 tbsp butter for greasing the baking tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

sophisticated, for guests

Dissolve the yeast with the teaspoon of sugar and a little of the milk in a cup. Melt the butter in a saucepan, remove from the heat, add the remaining cold milk, and season with cardamom. In a large bowl, combine the flour and 100g of sugar. Pour in the butter-milk mixture—it should still be lukewarm!—then add the yeast milk. Knead everything briefly, then add the pumpkin. Knead the dough for about 5 minutes. Cover the bowl and let it rise in a warm place for 30-60 minutes. Transfer the dough to a floured board. The dough will be a bit sticky, but it’s easy to work with floured hands. Preheat the oven to 200°C. Melt 1 tablespoon of butter on a baking sheet or round pan. Divide the dough into 18 (for one sun) to 20 pieces (for a 4 x 5 rolls tray), form them into balls, and place them tightly together on the tray or in the baking dish. Let rest for another 20 minutes. Whisk the egg yolk with the milk and brush the rolls with it. Bake in the oven for about 25 minutes.