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Halloween pumpkin rolls

updated

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Ingredients for 10 servings:

  • 1 small Hokkaido pumpkin(s)
  • 500 g flour
  • 100 ml milk
  • 50 g butter
  • ½ cube of yeast
  • 1 tbsp honey
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Wash and chop the pumpkin. Boil it in a pot with a little water, including the skin, until soft. Drain the water and puree the pumpkin flesh. Heat the milk and butter, dissolve the yeast in it. Add the flour, honey, salt, and 250g of pumpkin puree, and knead everything together. Let it rise for one hour. Form 10 equal-sized balls and wrap them eight times with kitchen string to create a pumpkin pattern. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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